Hawaiian Tempeh Kebobs (Vegan)

These vegan tempeh kebobs get a two-hour soak in a bright marinade of lemon juice, soy sauce, garlic, and allspice before hitting the grill. That long marinating time is what transforms tempeh from bland and beany into something savory with real depth.

Cubed pineapple, sliced zucchini, and cherry tomatoes go into the same marinade, so every piece on the skewer carries that citrus-soy flavor. The pineapple caramelizes fast over direct heat, and those charred edges add a smoky sweetness that pairs with the earthy tempeh in a way tofu just can’t match.

The tangy orange sauce brushed on during the last five minutes of cooking creates a sticky, lacquered glaze. Adding it at the end keeps it from burning, and the sugars in the sauce get just enough heat to turn glossy without scorching.

Chef Tips

• Steam the tempeh cubes for 10 minutes before marinating. Steaming opens up the pores and lets the marinade soak in deeper. Unsteamed tempeh only absorbs flavor on the surface.
• Use metal skewers or soak wooden ones for 30 minutes to prevent them from catching fire on the grill.
• Don’t push the pieces too tightly together on the skewer. A little space between each piece lets heat circulate and gives you char on multiple sides.

Variations

• Swap tamari for the soy sauce to make this fully gluten-free.
• Replace pineapple with mango chunks for a softer, more tropical sweetness.
• Add chunks of red onion and bell pepper to the skewers for more color and crunch.