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Grilled Tempeh Skewers

Tempeh Skewers

It has been hot and humid here the past week.  Temps have been in the upper 80’s and high humidity.  The kids have been enjoying lazy days spent playing outside with occasional dips in the pool to cool off.  We have really been enjoying days where we can just stay home-no dropping off or picking up from school.  Weekly trips to the grocery store and story time at the library have been enough to keep the kids from going stir crazy.

Speaking of going crazy let’s talk sleep-or lack of sleep-for a moment.  When you have kids you know that the newborn stage will result in a lack of sleep.  Sure it stinks but it’s expected.  What people neglect to tell you is that the same sleeplessness can once again come back to haunt you even when you’re children are long past the newborn stage.  My 6 year old has been getting up every single night-multiple times a night-for the past few weeks.  We finally put a sleeping bag on the floor in our room for her.  Now she will come in and get in the sleeping bag instead of waking us up but she has been sleeping in our room every night!  If anyone has any great tips on how to get her to sleep in her own room again I would love to hear them!

And now onto tempeh.  Which has nothing to do with not sleeping.  Except maybe my inability to come up with a proper transition to the recipe can be blamed on lack of sleep.  But probably not.

Tempeh is one of those ingredients that I definitely need to find more uses for.  I was glad to see a recipe using it in the latest issue of Cooking Light.  Bonus that the recipe is also a grilling recipe so it is perfect for the hot summer weather.  Well, it would have been better if we actually had propane for the grill!

Hubby isn’t a big fan of mushrooms or tempeh but he still liked this dish.  The marinade and glaze give it great flavor.  Feel free to substitute any veggies you would like.

Tempeh Skewers

Grilled Tempeh Skewers

Prep Time: 2 hours, 10 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 20 minutes

Yield: Serves 4

2 skewers

Grilled Tempeh Skewers


  • 5 tsp rice vinegar, divided
  • 1 Tbs low sodium soy sauce
  • 2 tsp sesame oil
  • 2 tsp sambal oelek
  • 1/4 tsp black pepper
  • 1 8 oz package organic tempeh, cut into 16 pieces
  • 2 Tbs honey
  • 2 Tbs lime juice
  • 1/2 tsp salt
  • 16 cherry tomatoes
  • 16 mushrooms ( I used baby bella)
  • 1 bell pepper, cut into 16 pieces
  • green onions, sliced for garnish
  • 8 skewers


  1. Combine 1 Tbs of the rice vinegar, soy sauce, sesame oil, sambal oelek, and black pepper in a small plastic sandwich bag. Add the tempeh. Give it a shake to coat the tempeh. Marinate at least 2 hours.
  2. Combine the remaining 2 tsp of the vinegar, honey, lime juice, and salt in a small saucepan. Bring to boil and simmer about 2 minutes, until thickened slightly.
  3. Preheat grill to medium-high heat. I used my Cuisinart Griddler" class="instruction-link" target="_blank">Cuisinart Griddler because we were out of propane
  4. Alternate the 2 pieces each of the tempeh, bell pepper, tomatoes, and mushrooms on the skewers.
  5. Place on the grill. Brush with the honey mixture. Grill about 10 minutes, flipping after 5 and brushing again with the honey mixture.
  6. To serve, drizzle with a little extra honey mixture and sprinkle with green onions.


Adapted from Cooking Light

Tempeh Skewers

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  1. These sound awesome! I absolutely adore tempeh, and am always looking for new ways to prepare it.

    • Thanks Hannah! I need more ways to use tempeh too

  2. These skewers look fantastic!! Good thing we recently got a new grill because I need these :)

    • Thanks Brandy! Nothing like some tempeh to break in that grill :)


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