Sunny Summer is finally around and nothing fits better than barbecued flavours and fresh salads. I share now with you one of my favorite barbecue skewers and a marvelous paprika spread. I served mine over pita bread this time but it fits perfectly with potato cauliflower salad or a delicious vegan Caesar Salad.
What are your favorite summer meals?
Barbecued Yogurt Tempeh with Paprika spread
Serves 4-5 people
Tempeh Skewers
- 300g tempeh
- 1 tsp sweet paprika
- 1 tsp ground cummin
- ½ tsp ground coriander
- Mashewd garlic(optional)
- 1 cup yogurt(I used Greek soy but any kind works well)
- 1-2 tbsp olive oil
- ½ tsp salt
- Juice from ½ lemon
White Bean Paprika Spread
- 2 garlic cloves, confit in olive oil
- 1 medium red bell pepper
- ½ tsp ground coriander
- ¼ tsp smoked paprika(or sweet paprika)
- ½ tsp salt
- Juice from ½ lemon
- 1 tbsp olive oil
- 50g walnut, soaked overnight
- 100g cooked white beans
To serve: chopped fresh parsley, fresh cucumber slices, whole wheat pitta bread,
HOW TO:
- Cut the tempeh in cubes and mix with the rest of the ingredients. Let it marinade in the fridge overnight if possible;
- Make skewers with the marinated tempeh cubes and transfer the liquid to a bowl;
- Grill the skewers on a frying pan or barbecue with a drizzle of olive oil until golden crispy, for about 2-3 minutes each side in the pan;
- Add some plant milk or water to the marinade liquid and keep it in the fridge until serving time;
- White Bean Spread: Roast the red bell pepper until soft and slightly burnt(about 15-20 minutes at 200°C) ;
- Blend all the ingredients together until creamy and smooth;
- Serve the warm pita bread with a layer of white bean spread, some sliced cucumber over it and finely the skewers with the extra marinade sauce on top and some fresh chopped parsley;
- Enjoy your summer barbecue