I love chipotle peppers—their spiciness and their smokiness. And, this delicious tempeh marinade pays tribute to the chipotle pepper and all it’s amazing synergy with lime, agave, garlic, cilantro, and soy sauce!
This marinade is very easy to make, and just takes a little bit of patience to allow all the flavors to develop. I would highly recommend a minimum of 4 hours to marinade. I would also highly recommend steaming the tempeh. It helps make sure the tempeh take on the marinade even better, and will soak everything right up.
These kebabs taste great on their own, but would work well in a taco, burrito, or in a grain bowl. If I’m thinking grain bowl, I’m thinking cilantro-lime rice (brown rice with fresh cilantro, lime juice, salt, and maybe a dash of garlic powder), avocado, vegan sour cream (if you’re into it!), and green onions. However you do it, prepare for some happy taste buds!
Chipotle Tempeh Kebabs
2 8 ounce packages of tempeh, cut into bite size cubes and steamed for 5 minutes
Olive oil, to drizzle
2-3 chipotle peppers in adobo sauce + 2-3 Tbsp of the adobo sauce (see note above)
3 large garlic cloves
⅓ cup reduced sodium soy sauce
¼ cup lime juice
¼ cup fresh cilantro
1 Tbsp agave
1 tsp onion powder
¼ tsp dried Mexican oregano
1. In a blender, add everything listed under “Marinade”. Blend until smooth.
2. In a sealable container, add steamed tempeh. Pour in the marinade and mix well. Seal with the lid, and refrigerate overnight, or for a minimum of 4 hours.
3. When the tempeh is done marinading, skewer it. It should make between 3-4 kebabs depending on how long your skewers are and how big you cut the cubes of tempeh. Place the skewers on top of a large sheet of non-stick aluminum foil and drizzle with a bit of olive oil.
4. Add the non-stick foil to the grill, and grill at ~375 F for 7 minutes on each side (depending on how charred you like it!). Remove from the grill and serve with lime wedges. It tastes excellent on it’s own, in tacos, inside burritos, or in a grain bowl!