Subj : Shish Kebabs
To   : All
From : Ben Collver
Date : Mon Feb 17 2025 09:14:08

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shish Kebabs
 Categories: Vegetarian
      Yield: 6 Servings

  2 1/2 c  Sunflower oil
  1 1/4 c  Cider vinegar
      4 tb Tamari
      4 tb Red wine
      1 lb Tofu; cubed 1/2" -OR-
      8 oz Tempeh; cut 8x8
  1 1/2 c  Green pepper (1 lg);
           - chopped
      1 c  Zucchini (1 sm);
           - sliced 1/4"
      1 c  Yellow squash (1 sm);
           - sliced 1/4"
      2 c  Mushrooms; halved
    1/2 c  Onion (1 sm); cut into
           - large pieces
      2 c  Cherry tomatoes
     12    Skewers
      3 c  Water
      2 c  Couscous
    1/2 c  Fresh parsley; minced
    1/2 ts Salt

  These are great to serve at an outdoor barbecue to compete with the
  traditional hot dogs and hamburgers. They make a wonderful summertime
  meal.

  Combine the oil, vinegar, tamari, and red wine in a medium-sized
  bowl. Add the tofu or tempeh and vegetables to the marinade and allow
  to soak at least 4 hours; overnight is best. Leave the marinated
  vegetables in a covered container in the refrigerator until ready to
  use. Drain off marinade and save. This can be reused. Arrange the
  vegetables and tofu or tempeh on the skewers, rotating the colors,
  using 3 cubes of tofu per skewer and using all the ingredients up.

  Bring water to a boil in a saucepan. Pour over couscous in a
  medium-sized bowl. Cover and stir occasionally. Add parsley and salt
  and stir. The water will be absorbed in 20 minutes and couscous will
  stay hot if covered.

  Broil the shish kebabs under or over medium flame, turning
  occasionally until tomatoes begin to split. Serve over couscous.

  Recipe by Horn of the Moon Cookbook by Ginny Callan

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