Italian Balsamic Tempeh Kabobs


It’s the first Friday of my Vegan Feast Friday series so I thought I’d start with a bang and share two of my current favorite recipes – great as their own meal or paired together! I’ll be sharing two of my current favorite vegan dishes: Moroccan chickpea salad and Italian balsamic-marinated tempeh kabobs.


I’m Italian and a huge fan of balsamic vinegar! It’s so great in salads and it can be taken to a whole other level when reduced to create a balsamic reduction. Today I’m using balsamic vinegar in a whole new way: to marinate tempeh!


These tempeh kabobs can be made right away after marinating the tempeh for 2-3 hours but you may also let them marinate overnight to really infuse the flavors.

I’m using Noble Bean tempeh in this recipe! Tempeh is a complete protein, high in B-vitamins, calcium and fiber! It’s a fermented food which means it’s easier to digest. Fun fact: Noble Bean’s tempeh is fermented right here where I live in Montreal! If you’re ever in the Montreal area, you should try out their restaurant called Aux Vivres!


Italian Balsamic-Marinated Tempeh Kabobs (makes 8 kabobs):

  • a 240g package of Noble Bean tempeh
  • tomatoes and cucumbers for skewering
  • extra virgin olive oil and oregano for dressing (optional)

Balsamic Marinade:

  • 1/2 cup balsamic vinegar
  • 2 tbsp. avocado oil
  • 2 tbsp. water
  • 1 large garlic clove, minced
  • 1 tbsp. oregano


  1. Prepare the marinade: In a shallow dish, combine the balsamic vinegar, avocado oil, water, oregano and minced garlic. Mix.
  2. Prepare the tempeh: Cut the tempeh into 4 squares, then cut each square into 4 triangles to make a total of 16 triangles.
  3. Marinade tempeh: Place the tempeh in the marinade, cover and refrigerate. Marinate for 2-3 hours or overnight.
  4. Bake tempeh: Place the tempeh with its marinade in a baking dish and cover with foil. Bake for 20 minutes at 350F degrees. After 20 minutes, uncover, flip the tempeh and bake for another 10 minutes.
  5. Prepare kabobs: Skewer the tempeh triangles onto wooden or metal skewers with tomatoes and cucumbers cut into chunks (cherry tomatoes work great also). Enjoy! Optional: Drizzle with olive oil and sprinkle with oregano to serve.


I hope you enjoy these balsamic-marinated tempeh kabobs! Bring them to your next party and they’ll surely be a hit. These kabobs pair great with my Moroccan chickpea salad. Get the recipe here!


happy cooking,




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