Grill season is the perfect time to whip out the pomegranate molasses. It works so well on grilled foods, especially tempeh. While my local natural foods store carries it, it can be a little tricky to find. You may want to try an international foods store that carries Arab products, or order it online. Or if you are feeling ambitious, you can make your own pomegranate molasses.
These kebabs are tasty on their own, or with the pita recipe that follows. After 3 hours of marinading in the refrigerator, it's a quick 15 minutes on the grill. I covered the grill with non-stick aluminum foil, and found that grilling was a snap. No sticking tempeh or kebabs falling apart. Whether you eat them alone or on a pita, the lemon garlic tahini sauce makes the perfect condiment. Yum!
If you plan to make the pita, you're in for a real summer delight! Fresh juicy heirloom tomatoes, grilled earthy eggplant, sour-sweet pomegranate seeds, and invigorating mint to create a memorable meal around grilled pomegranate molasses tempeh. Let alone, the creamy lemon garlic tahini sauce drizzled over the top, maybe a little extra pomegranate molasses, and a sprinkle of sumac. Such deliciousness!
Grilled Pomegranate Molasses Tempeh
Pomegranate Molasses Tempeh:
4 garlic cloves, coarsely chopped
3 Tbsp pomegranate molasses
1 cup fake chicken broth, warmed in the microwave
1 tsp reduced sodium soy sauce
1 12 ounce package of tempeh, cubed
Lemon Garlic Tahini Sauce:
⅓ cup tahini
¼ cup lemon juice
½-1 tsp garlic powder
1 Tbsp water
Salt, to taste
1 small eggplant, cubed
1 tsp garlic powder
Olive oil, to drizzle
1 heirloom tomato, sliced
½ cup pomegranate seeds
4 whole wheat pitas
1. Add everything listed under "Pomegranate Molasses Tempeh" EXCEPT the tempeh to a sealable container and mix well. I warmed the broth in the microwave, because it makes it easier to incorporate the pomegranate molasses. Once everything is combined, add the tempeh. Seal the lid, and refrigerate for 3 hours.
2. In a small bowl, mix everything listed under "Lemon Garlic Tahini Sauce". If it's too thick add a bit of water until it's your desired consistency. Taste, and adjust seasonings. Set aside.
3. Add eggplant to a mixing bowl. Drizzle with olive oil and sprinkle with salt, black pepper, and garlic powder. Mix the eggplant around, and drizzle a bit more olive oil, if it's not well coated. When the time is up on the tempeh marinade, skewer the tempeh and eggplant. Drizzle the tempeh with a little olive oil. Cover the grill with non-stick aluminum foil, and grill for ~15 minutes or until it is browned to your preference.
4. Once the tempeh and eggplant are done grilling, add heirloom tomatoes, mint, pomegranate seeds, tempeh and eggplant to a pita. Before serving, drizzle with lemon garlic tahini sauce, and sprinkle with sumac, if using.