Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 400 grams tempeh into 2 cm cubes and prepare the marinade by combining 1 tablespoon blue fenugreek powder, 1 teaspoon ground coriander, 1/2 teaspoon dried marigold petals, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil, and 1 tablespoon red wine vinegar in a bowl, then toss the tempeh cubes thoroughly to coat and let them marinate for 20 minutes.

2. 2

   While the tempeh marinates, prepare the walnut-garlic glaze by finely grinding 0.5 cup walnuts with 4 garlic cloves, 0.25 cup fresh cilantro, 1 tablespoon pomegranate molasses, 1 tablespoon red wine vinegar, and 1 tablespoon olive oil until a thick paste forms, adding a tablespoon of water if needed to achieve a spreadable consistency.

3. 3

   Preheat a tandoor oven or a conventional oven to its highest setting, approximately 260°C or 500°F, with a baking sheet inside to get very hot.

4. 4

   Thread the marinated tempeh cubes alternately with 1 medium red onion cut into wedges and 1 red bell pepper cut into chunks onto 8 metal skewers, ensuring the ingredients are snugly packed but not overly compressed.

5. 5

   Carefully place the skewers onto the preheated baking sheet in the hot oven and bake for 10 minutes, allowing them to begin charring.

6. 6

   Remove the skewers from the oven and generously brush all sides of the tempeh and vegetables with the prepared walnut-garlic glaze, ensuring an even coating.

7. 7

   Return the glazed skewers to the hot oven and continue to bake for another 10-15 minutes, or until the tempeh is deeply browned and slightly crispy, with the glaze caramelized.

8. 8

   Serve the Georgian Tempeh Skewers immediately, perhaps with a side of fresh Georgian bread or a simple green salad.