Rose harissa tempeh kebabs with bulgur wheat
Cook these tempeh kebabs on the barbecue – in inclement weather, you could easily cook them in the oven. Serve with our bulgur salad and tahini sauce
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Prep:30 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 502
-
fat 22g
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saturates 3g
-
carbs 46g
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sugars 0g
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fibre 13g
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protein 22g
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salt 1.31g
Ingredients
- 200g tempeh , cut into 2cm cubes
- 1 red onion , cut into thin wedges
- 1 red and 1 yellow pepper , each cut into 3cm cubes
- 2 small courgettes , halved and cut into 3cm-thick slices
- 50g rose harissa paste
- 250g bulgur wheat
- 90g Kalamata olives , pitted and halved
- 2 ripe tomatoes , roughly chopped
- 30g parsley , finely chopped
- 100g pomegranate seeds
- 4 tbsp tahini
- 4 tbsp lemon juice
Method
First, make the bulgur salad. Cook the bulgur wheat following pack instructions, then drain well and set aside to cool. Once cooled, stir in the olives, tomatoes, parsley and pomegranate seeds, then season.
Heat the oven to 200C/180C fan/gas 6 or light the barbecue. Put the tempeh, onion, peppers, courgettes and rose harissa in a large bowl and mix well to coat. Thread the tempeh and veg alternately on eight metal skewers and arrange on a baking tray. Bake for 20-25 mins. Or, cook on the barbecue until golden and lightly charred at the edges.
Meanwhile, for the tahini drizzle, combine the tahini and lemon juice, then add a splash of water until the mixture can be drizzled. Serve the kebabs with the bulgur salad, drizzled with the tahini sauce.
