Barbecued Yogurt Tempeh with Paprika spread

Sunny Summer is finally around and nothing fits better than barbecued flavours and fresh salads. I share now with you one of my favorite barbecue skewers and a marvelous paprika spread. I served mine over pita bread this time but it fits perfectly with potato cauliflower salad or a delicious vegan Caesar Salad. 

What are your favorite summer meals?

Barbecued Yogurt Tempeh with Paprika spread

Serves 4-5 people

Tempeh Skewers

  • 300g tempeh
  • 1 tsp sweet paprika
  • 1 tsp ground cummin
  • ½ tsp ground coriander
  • Mashewd garlic(optional)
  • 1 cup yogurt(I used Greek soy but any kind works well)
  • 1-2 tbsp olive oil
  • ½ tsp salt
  • Juice from ½ lemon

White Bean Paprika Spread

  • 2 garlic cloves, confit in olive oil
  • 1 medium red bell pepper
  • ½ tsp ground coriander
  • ¼ tsp smoked paprika(or sweet paprika)
  • ½ tsp salt
  • Juice from ½ lemon 
  • 1 tbsp olive oil
  • 50g walnut, soaked overnight
  • 100g cooked white beans

To serve: chopped fresh parsley, fresh cucumber slices, whole wheat pitta bread, 

HOW TO: 

  1. Cut the tempeh in cubes and mix with the rest of the ingredients. Let it marinade in the fridge overnight if possible; 
  2. Make skewers with the marinated tempeh cubes and transfer the liquid to a bowl; 
  3. Grill the skewers on a frying pan or barbecue with a drizzle of olive oil until golden crispy, for about 2-3 minutes each side in the pan;
  4. Add some plant milk or water to the marinade liquid and keep it in the fridge until serving time; 
  5. White Bean Spread: Roast the red bell pepper until soft and slightly burnt(about 15-20 minutes at 200°C) ; 
  6. Blend all the ingredients together until creamy and smooth; 
  7. Serve the  warm pita bread with a layer of white bean spread, some sliced cucumber over it and finely the skewers with the extra marinade sauce on top and some fresh chopped parsley; 
  8. Enjoy your summer barbecue

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