VEGGIE TEMPEH SHISH KEBABS WITH GEORGIAN FLAVOURS

Ingredients

Makes 10 skewers

For the marinade:

1 tsp of chili powder

1 tsp of ground coriander

1/2 tsp of ground fenugrec

2 garlic cloves, degermed and pressed

1 handful of fresh coriander, chopped

Juice of 1 lemon

60 ml of extra virgin olive oil

For the skewers:

1 red onion, chopped in medium wedges

1 courgette, sliced in half moons

2 peppers, chopped in large cubes

1 small aubergine, sliced in half moons

300g de tempeh, chopped in cubes

To serve:

My gluten free fiber rich wraps

Pomegranate seeds

Fresh coriander

Pomegranate molasses or Georgian plum sauce (Tkemali)

Instructions

1) Combine all of the marinade ingredients in a big salad bowl, then add all the chopped vegetables and the tempeh. Mix well so that each piece is well coated with sauce. Cover the bowl and set aside to marinade in the fridge 1H minimum or over night.

2) Preheat your oven on 200°C grill. To prepare the kebabs, thread the marinated vegetables and tempeh onto the skewers, alternating as you go (if you use bamboo skewers make sure to soak them in water 20mins before). Lay out the skewers on a baking sheet and place it into the oven. After 10mins, flip the skewers over and cook them for another 10mins. You can of course cook the kebabs on a grill/ barbecue!

3) Enjoy the shish kebabs in gluten free wraps, covered with pomegranate seeds, fresh coriander, molasses or tkemali.