1 block organic moong bean tempeh/soya bean tempeh (thawed)

1 clove garlic – grated

1 shallot

1 green or red chili chopped fine

2 tbs fresh coriander, mint, or kafir lime leaves

1 tsp- coriander powder

1/2 tsp turmeric powder

Himalayan pink salt (to taste)

Black pepper (to taste)

Organic sunflower frying oil or virgin coconut oil


Kebabs traditionally are made from mince meat. I wanted to create a similar type of kebab using a complete protein like tempeh. The texture of tempeh made this recipe easy to create by mincing the tempeh and shaping them into a kebab.


Crumble the tempeh in a mixing bowl

Hand grind garlic, chili, shallot and fresh herbs until coarse ground (no blending)

Mix the ground spices into the tempeh

Add coriander powder, turmeric, salt and pepper

Form oval shaped kebabs and place on a tray

Shallow fry each side carefully in a pan until golden brown on each side (alternately you may choose to bake after lining the tray with oil and sprinkling the kebabs and bake on 220C degrees for 15-20 mins)

Serve warm as a starter or canapé

Visit SpiceBox Organics’s website

Features more veg
Features more veg