Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 16 ounces of tempeh into 1-inch cubes and place them in a non-reactive bowl.

2. 2

   In a small bowl, whisk together 0.25 cup olive oil, 0.25 cup lemon juice, 2 tablespoons red wine vinegar, 3 minced garlic cloves, 2 teaspoons dried oregano, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to create the marinade.

3. 3

   Pour the prepared marinade over the tempeh cubes, ensuring all pieces are well coated, then cover the bowl and marinate in the refrigerator for at least 30 minutes.

4. 4

   While the tempeh marinates, alternately thread the marinated tempeh cubes with 1-inch pieces of 1 red onion, 1-inch pieces of 1 green bell pepper, 1-inch pieces of 1 red bell pepper, and 1 cup cherry tomatoes onto eight skewers.

5. 5

   Preheat your grill to medium-high heat, then lightly oil the grill grates to prevent sticking.

6. 6

   Place the skewers on the preheated grill and cook for 12-15 minutes, turning occasionally, until the tempeh is golden brown and the vegetables are tender-crisp.

7. 7

   Remove the grilled tempeh souvlaki from the grill and let them rest for 5 minutes before serving.