Grilled Kabobs

Delicious grilled indoors or out!

	1 lb. firm frozen tofu, thawed and excess water pressed out, OR 12-oz. tempeh, steamed
	8 med. mushrooms
	1 green bell pepper, cut in 1-inch squares
	1 onion, sliced in 8 wedges
	1 med. zucchini, cut in 1-inch pieces
	8 cherry tomatoes
	Marinade (*see below*)

Cut tofu or tempeh into 1-inch cubes. Place them into a covered dish or zippered plastic bag. Add all vegetables except the cherry tomatoes and pour a marinade over them. Marinate in the refrigerator at least 4 hours. Carefully stir if in dish or turn zippered bag over a few times while marinating. Divide the marinated ingredients evenly, along with the cherry tomatoes and thread on 4 skewers. Place under a broiler or on the grill. Cook, turning and brushing with marinade a few times, about 8 minutes or until vegetables are tender-crisp. Makes 4 servings.

NOTE: To use tofu, freeze firm tofu then remove from packaging. Wrap with a clean dish towel, put onto a dish, place a heavy can on top of it and let it sit for at least a half hour (overnight is best) in the refrigerator. This will make the tofu firm enough to use.

Orange Marinade

	¼ c. apple cider vinegar
	2 T. soy sauce
	1 tsp. minced fresh garlic
	¼ c. undiluted orange juice concentrate, thawed
	2 T. lemon juice

Sweet Mustard Marinade

	¼ c. undiluted apple juice concentrate, thawed
	2 T. honey
	2 T. cider vinegar
	1 T. soy sauce
	2 T. prepared mustard

Teriyaki Marinade

1/3 c. soy sauce
2 tsp. minced fresh ginger
3 T. honey
2 T. sherry

Marinade Instructions:

Whisk together all ingredients. Set aside until needed.

Taken from Taste & See: American Orthodox Cooking, Franklin, Tenn.: St. Ignatius Antiochian Orthodox Church AOCWNA, 1999.

© 2000 by St. Ignatius Antiochian Orthodox Church AOCWNA.
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