Scrumptious Shish Kabobs
Shish kabobs are a wonderful way to serve a healthy meal with veggies and protein all on a stick. There are so many possibilities, the only requirement is that you choose an item that will thread on a skewer. From there, the skies the limit. Heck, you can even skewer fruit!
Ingredients
Teriyaki Sauce
1/3 cup low-sodium tamari, soy sauce or coconut aminos
3 tablespoons 100% maple syrup
1 tablespoon tomato paste
1/2 teaspoon garlic powder
2 teaspoons minced fresh ginger
2 tablespoons toasted sesame seeds, I prefer black sesame seeds
Shish Kabobs
1 -14 ounce block of super firm tofu, cut into 1 inch cubes
1 inch pieces of red onion
4 ounces whole mushrooms or 1 inch pieces of a cut-up portobello mushroom
1 bell pepper, red, yellow, or orange - you choose
4 ounces cherry tomatoes (optional)
1/2 cup barbecue sauce - jar or homemade, just avoid high fructose corn syrup
Bamboo or metal skewers. If using bamboo, soak them in hot water for 15 minutes before using to prevent burning
Instructions
Teriyaki Sauce
Combine all ingredients in a small bowl or jar and use to marinate tofu or tempeh.
This teriyaki sauce can also be used as a salad dressing. Blend all ingredients in a blender for 1-2 minutes until smooth. Use on salad greens, in stir-fry, or tossed in an Asian Buddha Bowl.
Shish Kabobs
Place the tofu in a single layer in a bowl, pour over the teriyaki sauce, turning the tofu so it has sauce on all sides. Cover and place in the refrigerator to marinate for 2-3 hours, turning over halfway through. Don’t rush the marinating process, the longer the better. You can even marinate it overnight.
Prepare the mushrooms to make them easier to skewer by heating in a small skillet with 1/2 inch water, cook for 5 minutes, flipping halfway through.
Heat up your grill. Skewer tofu and veggies, any pattern you like to build your shish kabobs. I like to start and end with a firm onion chunk to secure the ends. Skewer up all ingredients. Depending on the size of your skewers will determine how many skewers you end up with.
Grill the shish kabobs for about 15 minutes, flipping halfway and slathering them in bbq sauce a couple of times while rotating them.
Serve with your favorite grain, I love these with Black Forbidden Rice.
Note: For variation add chunks of fresh pineapple or small potatoes.
