Grilled Tempeh and Nectarine Kabobs

Ingredients

Marinade:

2 tablespoons peeled, grated ginger

2 tablespoons sherry vinegar

1/2 teaspoon ground cumin

1 tablespoon chopped chipotle peppers in adobo sauce (increase to 2 tablespoons for extra spi

2 tablespoons honey (increase to 3 tablespoons for sweeter glaze)

3 tablespoons whole-grain Dijon mustard

1 teaspoon salt

4 tablespoons extra-virgin olive oil

Skewers:

2 packages tempeh, cut into 1-inch pieces

2 large sweet onions, cut into 1-inch pieces

5 nectarines, pitted and cut into 1-inch pieces

2 large red bell peppers, seeded and cut into 1-inch pieces

8 inches inch wooden skewers, soaked water

Preparation

To make marinade, whisk together everything except olive oil. Slowly add oil until emulsified.

Boil tempeh cubes in water for 5 minutes. Drain and cool.

Place the skewer components in bowls or plates, ready for access. Skewer a piece of onion, nectarine, pepper and tempeh on each stick. Place in a pan with raised edges, such as a baking sheet.

Pour marinade evenly over the skewers; cover and refrigerate a few hours or overnight. Turn the skewers halfway through.

To grill skewers: preheat grill and lightly oil. Place the skewers over indirect heat. Cook for 3-4 minutes on each side. Save any leftover marinade to brush over skewers before serving.

To broil skewers: preheat broiler. Place rack just above the middle of the oven. Put the skewers on an oiled baking sheet in a single layer and broil for 2-3 minutes on each side. Save any leftover marinade to brush over skewers before serving.