Rose harissa tempeh kebabs with bulgur wheat
- Dr Chintal Patel
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Serves 4
Easy
Prep: 30 mins
Cook: 30 mins
A star rating of 4.2 out of 5.6 ratingsRate
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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
Dairy-free
Egg-free
Healthy
High-fibre
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
For the bulgur salad
-
250g bulgur wheat
-
90g Kalamata olives
pitted and halved
-
2 ripe tomatoes
roughly chopped
-
30g parsley
finely chopped
-
100g pomegranate seeds
For the tahini drizzle
- 4 tbsp tahini
- 4 tbsp lemon juice
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Nutrition: Per serving
- kcal502
- fat22g
- saturates3g
- carbs46g
- sugars13g
- fibre13g
- protein22g
- salt1.31g
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Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
Recipe from Good Food magazine, June 2025
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A star rating of 4.2 out of 5.6 ratings
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