Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 0.5 cup unsweetened dairy-free yogurt, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 4 cloves minced garlic, 1 teaspoon grated fresh ginger, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 0.5 teaspoon ground turmeric, 0.5 teaspoon sumac, 0.5 teaspoon dried oregano, 0.25 teaspoon black pepper, and 1 teaspoon salt.

2. 2

   Add 400 grams tempeh, cut into 2 cm cubes, to the marinade, ensuring all pieces are well coated, then cover the bowl and refrigerate for at least 30 minutes or up to 4 hours.

3. 3

   Preheat your tandoor or oven to 230 degrees Celsius (450 degrees Fahrenheit) and soak eight wooden skewers in water for 30 minutes.

4. 4

   Thread the marinated tempeh cubes, 1 large red bell pepper cut into 2 cm squares, and 1 medium red onion cut into 2 cm squares alternately onto the eight soaked skewers, leaving small spaces between each piece.

5. 5

   Carefully place the skewers directly into the tandoor or onto a baking sheet in the preheated oven and cook for 15-20 minutes, turning halfway through, until the tempeh is lightly charred and vegetables are tender.

6. 6

   Remove the Tandoor-Baked Tempeh Shish Taouk Skewers from the heat and allow them to rest for 5 minutes before serving.