Grilled macro kebabs

I think it´s always fun to create a makeover of a popular dish from a certain ethnical cuisine – translated into macrobiotics! If you manage to make something look and maybe even taste like fast food, you win a lot of praise usually! 😀 I definitely did at home with these pretty looking kebabs…

And the only thing that makes them special are the thin bamboo sticks you use for holding your kebab ingredients together!

You can use pretty much any veggies but I recommend tougher ones as they will not get so limp but will stay a bit firm after being grilled. I made rounds of carrot, zucchini and parsley root, onion wedges, thin slices of celery root and chunks of smoked tofu. I lined up the sticks on a baking tray covered with a silicone baking mat and poured a marinade over them. The marinade consisted of 4 tablespoons of water mixed with 1 tablespoon of tamari, 1 tablespoon mirin, a splash of apple cider vinegar, half a teaspoon of dried garlic powder, 1 teaspoon of olive oil and a big pinch of psyllium husk to create a more gel-like substance, so that the marinade doesn´t all slide down… I imagine it would be best to use a brush for spreading the marinade :-p

Then just shove the kebabs into a preheated oven, bake for some 15 minutes on 200°C, then flip them (if possible) and bake another 15 minutes on a lower temperature (around 170 °C).

I served them with rice and amaranth.

ready to be baked

finalized meal

 

 

 

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Filed under Complete meals, Recipes, Tofu and tempeh dishes

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