Ingredients
BBQ Sauce:
- Garlic - 2 cloves , minced
- Ketchup - 1/4 cup
- Apple cider vinegar - 1 1/2 Tbsp
- Hot sauce - 2 tsp
- Dijon mustard - 2 tsp
BBQ Chicken:
- Tempeh - 1 lb
- Green peppers - 1 , cubed
- Skewers - 12 ((Or 6 flat bamboo skewers))
Peas and Israeli Couscous:
- Onions - 1/2 , diced
- Mint - 2 sprigs , sliced in a chiffonade
- Cooking oil - 3 Tbsp
- Peas - 1 cup ((If you can find fresh English peas, definitely use them!))
- Leftover cooked Israeli couscous - 1 cup
- Rice vinegar - 1 Tbsp
Watermelon Smoothie:
- Watermelon, seedless - 1/2 ((~8 cups))
- Strawberries - 4 cups , frozen ((You can use fresh, too, but it will be a less-thick smoothie))
- Lime - 1/2 , juice of
- Honey - to taste
Prep
- Make BBQ sauce - Mince garlic. Combine with ketchup, apple cider vinegar, hot sauce, and mustard in a microwave-safe bowl. Microwave for 1 to 1 ½ minutes. (Can be done up to 5 days ahead).
- Tempeh / Green peppers - Prep as directed. (Can be done up to 3 days ahead)
- Marinate tempeh - Toss tempeh with half the BBQ sauce. (Can be done up to 1 day ahead).
- Make kebabs - Unless you’re using flat skewers like these, weave two round skewers through tempeh and green peppers per kebab. This will make flipping a lot easier. (Can be done up to 1 day ahead)
- Onions / Mint - Prep as directed. (Can be done up to 3 days ahead)
- Make watermelon smoothie - Chop watermelon and remove stems from strawberries. Puree in a blender with honey, salt, and lime juice. (Can be done up to 3 days ahead)
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Make
- Kebabs on outdoor grill: Preheat grill to 400 degrees. Once grill hits 400F (204C), dip a paper towel into oil, and using tongs, rub paper towel against your grill grates. Place kebabs on hot, oiled grill grates over direct heat. Grill for ~4 minutes with the lid closed, flip and grill for another 4 minutes. Transfer to a serving dish and brush with remainder of the BBQ sauce.
- Kebabs on the stovetop: Heat a grill pan to medium-high heat. Brush with some cooking oil and place kebabs on heated grill pan. Grill for ~3 minutes on all 4 sides of the tempeh. Transfer to a serving dish and brush with remainder of the BBQ sauce.
- While kebabs are cooking, heat up a saute pan. Add cooking oil and then onions to heated oil. Saute until softened, ~3 minutes. Next add in peas and leftover couscous. If using fresh peas, add them first with a splash of water and saute for ~5 minutes before adding couscous. Toss until everything is warmed through. Remove from heat and add rice vinegar and mint. Season to taste with salt and pepper.
- Enjoy BBQ tempeh kebabs with rest of sauce, side of peas and couscous, and watermelon smoothie!
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