Smoky Satay Tempeh Skewers
Perfect for BBQ season. High in protein and fibre, it only takes minutes to cook. We’ve marinated it in an Indonesian-inspired satay sauce with lime, chilli and lemongrass for loads of flavour and a little background heat.
“These smoky satay tempeh skewers are dead easy to make and ideal for summer grilling. Serve them with toasted seeds, mango chutney and plenty of fresh lime for a delicious plant-based alternative to classic chicken skewers.” - James Strawbridge
Contains: 44g of Supercharged protein
Prep time: 20 min
Serves: 2-3
YOU’LL NEED
2 packs Better Nature Smoky Tempeh
1 red onion
1 large courgette or 6-8 baby courgettes
1 stick lemongrass, finely sliced
1 green chilli, finely sliced
2 tbsp finely chopped mint
Zest and juice of 1 lime
1 packet or jar satay sauce
Mango chutney, to serve
Toasted seeds, to serve
Chilli oil, to serve
Shredded lettuce, to serve
Lime wedges, to serve
For the satay marinade (if making your own)
2 tbsp peanut butter
1 tbsp curry paste
4 tbsp coconut milk
HOW TO MAKE IT
Soak your wooden skewers in water ahead of time so they don’t burn on the grill.
If making your own satay sauce, blitz together the peanut butter, curry paste and coconut milk until smooth.
Cut the Smoky Tempeh in half, then slice into chunky pieces. Segment the red onion into petals and slice the courgette into thick chunks or rounds.
In a large bowl, combine the satay sauce with the lemongrass, green chilli, chopped mint, and the zest and juice of the lime. Add the smoky tempeh, courgette and red onion, then toss well to coat everything evenly in the marinade.
Thread the marinated vegetables and tempeh onto the soaked skewers.
Cook over a hot barbecue grill for 3-4 minutes on each side until the vegetables have softened and the smoky satay tempeh has charred nicely and caramelised around the edges.
Serve on a bed of shredded lettuce finished with toasted seeds, mango chutney, chilli oil and plenty of fresh lime juice.
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