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Active: 30 min Total: 45 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
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

  1. 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).
  2. Tempeh / Green peppers - Prep as directed. (Can be done up to 3 days ahead)
  3. Marinate tempeh - Toss tempeh with half the BBQ sauce. (Can be done up to 1 day ahead).
  4. 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)
  5. Onions / Mint - Prep as directed. (Can be done up to 3 days ahead)
  6. 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

  1. 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.
  2. 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.
  3. 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.
  4. Enjoy BBQ tempeh kebabs with rest of sauce, side of peas and couscous, and watermelon smoothie!

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