Ingredients
Scale
- 16 ounces tempeh (or tofu, shrimp, or chicken)
- 1 green zucchini
- 1 yellow summer squash
- 1 red bell pepper
- 8 ounces cremini mushrooms
- 1 red onion
- ¾ cup plain Greek yogurt (or vegan yogurt)
- ¼ cup tahini paste
- 2 tablespoons harissa paste
- Olive oil and spices (smoked paprika, salt, black pepper, ras el hanout)
Instructions
- Soak wooden skewers in water for 30–60 minutes.
- Prepare your protein: Cook tempeh in salted water with smoked paprika; drain and cube. For tofu, press moisture out and cube; cut chicken into pieces or leave shrimp whole.
- Chop zucchini, summer squash, bell pepper, mushrooms, and onion into bite-sized pieces.
- Toss the protein and veggies in olive oil and seasonings until coated.
- Assemble the kabobs on skewers with space between pieces for even cooking.
- Preheat the grill to medium-high heat and grease it well.
- Grill kabobs for about 3–4 minutes on each side until tender with grill marks.
- Serve with the harissa yogurt sauce drizzled over the top.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 kabobs (approximately 150g)
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg