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Mid-Eastern Grilled Tempeh

Mid-Eastern Grilled TempehI like to make a pita bread sandwich with this grilled entree. It makes a great summertime meal, and can be cooked on an outdoor barbecue or in the kitchen with a grill pan/griddle.

Serves 4.


  • 2 Tbsp olive oil
  • 2 Tbsp date syrup
  • 2 Tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1/2 tsp sumac (optional)
  • 2 medium bell peppers
  • 8 oz wild rice tempeh (or similar)


  1. In a shallow bowl or pie plate, whisk together the olive oil, date syrup, lemon juice, salt and sumac.
  2. Preheat a barbecue, grill pan or grill griddle to medium low.
  3. Remove the stems, seeds and membranes from the bell peppers. Cut them into large strips. Prepare the tempeh by cutting it in half. Cut each half in 2 triangles. Cut all the triangles into smaller triangles (8 triangles all together).
  4. Brush the grill generously with olive oil. Dip the pepper strips in the date syrup mixture and grill them about 3 minutes per side, or until some grill marks and/or blackened areas form and the peppers are tender.
  5. Dip the tempeh in the date syrup mixture and grill it just a minute or two per side, or until hot and grill marks have formed. (You may want to brush extra sauce on the tempeh as it grills.
  6. Transfer to a serving platter and serve on pita bread or over rice. Add lemon slices as a garnish.

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