Take your taste buds on a trip to the islands with this recipe for tempeh kebobs and macadamia nut rice.  The best part?  You can feel like you are on vacation because you barely have to cook.  This latest recipe from my Homemade-ish Blog Series uses a store bought marinade and pre-cooked rice, saving you time and energy in the kitchen.


Tempeh Kebabs


Tropical Tempeh Kebobs and Macadamia Nut Rice

Serves 4



For the kebabs

2 packages soy tempeh (I like Light Life)

1 red bell pepper, cut into 2″ squares

1 orange bell pepper, cut into 2″ squares

1 pineapple, core removed and cut into chunks

1 jar Soyaki Teriyaki sauce (available at Trader Joe’s)

8 bamboo skewers (soaked in water at least 15 minutes)

1 Tablespoon coconut oil


For the rice

1 package organic frozen basmati rice (Trader Joe’s freezer section)

1 package organic frozen brown rice (Trader Joe’s freezer section)

1/2 cup frozen peas

1/2 cup frozen corn

1 Tablespoon coconut oil

2 garlic cloves, minced

1/4 cup macadamia nuts, coarsely chopped


For kebabs

1. Cut each tempeh block into about 12 1 1/2″ chunks.  Place in a bowl and pour half the bottle of marinade over the tempeh pieces to cover.  Allow to marinate at least an hour.

2. Stack skewers with first, a pineapple chunk, followed by a tempeh cube, then a red bell pepper, a tempeh cube, a pineapple chunk, an orange bell pepper, then a tempeh cube, followed by a pineapple chunk.

3. Heat oil in a grill pan.  Place skewers in pan and grill on each side approximately 3-4 minutes.  Baste with reserved marinade before turning the skewers.


For rice

1. Cook rice in microwave according to package directions.

2. Heat oil in pan.  Add garlic and saute 2-3 minutes until fragrant.

3. Add rice to pan and add vegetables.  Cook about 10 minutes, stirring occasionally.

4. Heat a separate pan with no oil.  Add nuts.  Toast nuts until golden brown, approximately 5 minutes.

5. Remove from pan and stir into rice.


To serve, spread 3/4 cup rice in the middle of a plate.  Lay two skewers on top.  Serve with extra Soyaki sauce on the side.


For more Homemade-ish recipes, try:

Polenta Puttanesca

Easy Tempeh Curry

Spicy Black Bean Enchiladas