Tempeh and Pawpaw Skewers



  • 1 cup tamari soy
  • 2 tbs of rapadura sugar
  • 1 clove raw garlic fine sliced
  • 5 cm knob of ginger flimsily sliced
  • 2 tbs of honey or for vegan agave syrup
  • Zest of 1 lime
  • 1 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp coriander powder
  • 1 tbs of olive oil
  • Salt and Pepper to taste


  • 500 g of tempeh cut in to squares
  • 1 red pawpaw cut into cubes


Combined all ingredients in a bowl and mix well, prepare your tempeh and pawpaw and add to the bowl and let them sit for 2 hours or 24 hours for a better result. Then place on a bamboo skewer and put in a frypan on a medium heat turning every 5minutes brushing the marinade over the skewers every time you turn them. When the are cooked put on a plate and serve with fresh coriander and coconut yoghurt. Enjoy