Tempeh Kabobs with Carrot Top Chimichurri

Chimichurri is an Argentinian sauce, similar to pesto that is usually made with fresh parsley. Carrot tops from my home grown organic carrots are combined with cilantro, garlic, chili flakes, cider vinegar, and olive oil to create a colourful sauce for BBQ tempeh kabobs. This is a great way to use up your organic carrot greens from your local farmers market!

 

 

Ingredients:

• one recipe of marinated tempeh (recipe follows)
• grape or cherry tomatoes
• ribboned zucchini (shave long strips with a vegetable peeler)
• red onion, peeled and cut into bite sized squares
• red and yellow peppers, seeded and cut into bite sized squares
• bamboo skewers
• one recipe of carrot top chimichurri (recipe follows)

The Tempeh:

Cut tempeh into 1 inch cubes.

The marinade:

• 1 clove minced garlic
• 1/4 cup of avocado oil
• 4 Tbsp. tamari
• 1 Tbsp. apple cider vinegar
• 1 tsp. dijon mustard

Whisk marinade ingredients together in a shallow baking dish. Toss the tempeh with the marinade and allow to sit for at least two hours.

 

 

Prepare the chimichurri.

The Chimichurri:

• 1 cup packed carrot tops
• 1 cup cilantro
• 1 clove minced garlic
• a pinch red chili flakes
• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• 1/2 tsp. sea salt

 

 

Process in a food processor until blended but a little chunky.

 

 

 

 

 

 

Set aside while you thread the skewers.

The Skewers:

Thread tempeh, onion, peppers, tomatoes, and shaved zucchini accordian style onto the bamboo skewers.

 

 

 

Either bake at 375 degrees for about 20 minutes, flipping half way through, or BBQ until slightly charred around the edges.

 

 

 

 

Serve topped with a generous amount of chimichurri.