Great Grilling
The perfect summer barbecue is a snap with these tasty, saucy skewers.
By Jesse Miner
Far more flavorful than any faux hotdog, tempeh and peanut sauce are a match made in heaven. These skewers play up both the savory and sweet sides of all the ingredients, with the sweetness of nectarines perfectly complementing the crisp bell peppers and spicy sauce.
Makes 10 skewers
What You Need:
For the skewers:
For the Spicy Peanut Sauce:For the skewers:
- 16 ounces tempeh, cubed
- 10 bamboo skewers, soaked for 30 minutes
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 nectarines, diced
- Spicy Peanut Sauce (see recipe)
- Grapeseed oil for the grill
- 1/2 cup natural creamy peanut butter
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons ginger, minced
- 1 clove garlic, minced
- 1 teaspoon chile sauce
- 1/2 cup water
What You Do:
- For the skewers, In a steamer basket over boiling water, steam tempeh for 20 minutes, covered. Heat grill to medium-high heat. On each bamboo skewer, alternate ingredients, leaving 1 to 2 inches free on both ends. Baste each completed skewer with a layer of peanut sauce on all sides.
- Make sure grill topper is lightly oiled and place directly on grill. Grill skewers for 7 to 8 minutes, until marks have formed. Turn over and grill other side for 7 to 8 minutes, then remove from grill. Spoon additional peanut sauce over cooked skewers and serve immediately.
- For the Spicy Peanut Sauce, In a medium-sized bowl, mix together peanut butter, maple syrup, soy sauce, rice vinegar, ginger, garlic, and chile sauce. Slowly whisk in water until a barbeque-sauce-like consistency has been reached.
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