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Barbecued Shish Kebobs

Barbecued Shish Kebobs

Serves 4 | Prep Time 15 minutes | Cook Time 25 minutes


Barbecue Sauce

1/2 cup Eden Spaghetti Sauce No Salt
or Eden Spaghetti Sauce (Salted)

1 Tbsp Eden Brown Mustard

2 Tbsp Eden Barley Malt Syrup

2 Tbsp organic maple syrup

2 tsp Eden Shoyu Soy Sauce

2 Tbsp Eden Extra Virgin Olive Oil

1 Tbsp Eden Brown Rice Vinegar

1 Tbsp lime juice, freshly squeezed

3 cloves garlic, minced

1/4 cup red onion, minced

1/4 tsp dried basil

2 drops prepared hot sauce, or to taste, optional

Kebab Ingredients

1 pound organic tempeh, cut into 1 inch cubes and steamed 15 minutes

1 cup organic cherry tomatoes

8 medium button mushrooms, washed
or fresh shiitake, crimini, or any fresh musrooms that can easily be skewered

1 small red bell pepper, sliced into thick strips or large chunks

1 medium red onion, sliced into thick wedges

1 medium zucchini, sliced in thick rounds

8 thick bamboo skewers
or metal skewers


Prepare the barbecue sauce by placing all the sauce ingredients into a blender. Puree several seconds until smooth.

Attractively arrange the tempeh cubes and pieces of each vegetable on the shish kebab sticks. Baste with the barbecue sauce and grill, turning and basting to prevent burning or drying out of the vegetables. Grill until the vegetables are tender, about 7 to 10 minutes.

Yields 8 kebobs, 2 per person

Note: Seitan, tofu, shellfish or seafood may be substituted for tempeh as a variation. Other vegetables such as shallots, red onion, different colored peppers, different mushrooms, yellow summer squash or even snap peas can be substituted for any of the above vegetables.

Nutritional Information

Per serving: 411 calories, 15g fat (33% calories from fat), 24g protein, 43g carbohydrate, 9g fiber, 0mg cholesterol, 231mg sodium