Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tikka-spiced tempeh, peppers and red onion grilled on skewers, with a cool mint yoghurt to dip.
Equipment: Grill pan or baking tray, 4 skewers
Measures and names
Ingredients
- 300 g tempeh, cut into 16 cubes
- 50 g Greek yoghurt, for the marinade
- 2 tsp tikka or tandoori spice mix
- 1 garlic clove, crushed
- 1 tbsp lemon juice
- 1 tbsp oil
- 1 red pepper, cut into chunks
- 1 red onion, cut into chunks
- 150 g Greek yoghurt, for the dip
- 1 small handful of fresh mint, finely chopped
- ¼ cucumber, grated
- Salt
- Green salad and lemon wedges, to serve
Method
- Heat the grill to high. Mix the 50 g yoghurt with the tikka spice, garlic, lemon juice, oil and a pinch of salt. Add the tempeh and toss to coat.
- Thread the tempeh, pepper and onion onto 4 skewers.
- Grill for 10–12 minutes, turning every few minutes, until charred at the edges.
- Meanwhile, squeeze the grated cucumber to remove some water and mix it with the 150 g yoghurt, mint and a pinch of salt.
- Serve the skewers with the mint yoghurt, salad and lemon wedges.
Swaps and tips
If you use wooden skewers, soak them in water for 10 minutes first so they don't burn. The skewers also cook well on a barbecue or a hot griddle pan.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 41 g | 21 g | 12 g | 27 g | 501 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
