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, 


  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

Leave a Reply

Your email address will not be published. Required fields are marked *