Name: Family-Style Mediterranean Tempeh Kofta & Rainbow Veggie Skewers with Herby Yogurt Sauce
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 16 oz tempeh, crumbled; 1/2 cup cooked quinoa; 1/2 cup rolled oats (certified gluten-free if needed); 1 small red onion, finely chopped; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 2 tbsp fresh mint, chopped; 1 tbsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; Zest of 1 lemon; 2 tbsp lemon juice; 2 tbsp olive oil, divided; 1/2 tsp salt, or to taste; 1/2 tsp black pepper; 1 medium zucchini, cut into thick rounds; 1 large red bell pepper, cut into chunks; 1 yellow squash, cut into thick rounds; 1 cup cherry tomatoes; 1 cup cremini mushrooms, halved; For the Herby Yogurt Sauce:; 1 cup unsweetened vegan Greek-style yogurt (protein-rich); 2 tbsp fresh dill, chopped; 1 tbsp fresh mint, chopped; 2 tbsp lemon juice; 1 small garlic clove, grated; Salt & pepper, to taste

Family-Style Mediterranean Tempeh Kofta & Rainbow Veggie Skewers with Herby Yogurt Sauce

CookwithNewsletter

This vibrant, family-style Mediterranean feast puts a plant-based spin on classic kofta and kabobs, making it a perfect hands-on cooking activity for all ages. Crumbled tempeh and quinoa are seasoned with aromatic herbs and spices, then shaped into kofta for a protein-packed centerpiece. Roasted rainbow veggie skewers offer a fun, interactive prep for kids—let everyone build their own! A cool, herby vegan yogurt sauce brings tang and freshness to every bite. The result: a balanced, high-protein, delicious meal that’s as much fun to make together as it is to eat.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment. If using wooden skewers, soak in water for 20 minutes.
In a large bowl, combine crumbled tempeh, quinoa, oats, onion, garlic, parsley, mint, cumin, coriander, smoked paprika, lemon zest, lemon juice, 1 tbsp olive oil, salt, and pepper. Mix well. Let sit 5 minutes for oats to hydrate.
With damp hands, shape mixture into 12 thick oval kofta (like small sausage shapes). Place on one side of baking sheet.
In another bowl, toss zucchini, bell pepper, squash, tomatoes, and mushrooms with remaining 1 tbsp olive oil, salt, and pepper. Thread veggies onto skewers, alternating colors for visual appeal. Arrange on other side of baking sheet.
Roast kofta and veggie skewers for 20 minutes. Flip everything, then roast 10-15 minutes more, until golden and slightly crisp at edges.
Meanwhile, make the Herby Yogurt Sauce: In a bowl, mix vegan yogurt, dill, mint, lemon juice, grated garlic, salt, and pepper. Chill until ready to serve.
Serve kofta and rainbow skewers family-style with the herby yogurt sauce for dipping. Garnish with extra herbs and lemon wedges.