Spicy Harissa and Tahini Tempeh Skewers with a Smoked Aubergine Mayo

Serves: 4

Chef Top Tip

"The ideal time to enjoy these tasty skewers is from a summer BBQ, but really they’re  great to enjoy any time - come rain or shine! The smoked aubergine mix is known in the Middle East as baba ganoush , it can be bought from middle east delis and good supermarkets. Serve on a nice salad of your choice, such as a roasted vegetable couscous, for example."


  • 1 tbsp harissa paste
  • 2 tsp smoked paprika
  • 75ml tahini paste
  • 2 garlic cloves, crushed
  • 1 tsp sea salt
  • 2 x 250g pack tempeh
  • 250g smoked or plain firm tofu
  • 2 tbsp olive oil
  • 1 tbsp dukkah blend
  • Fresh watercress to garnish
  • Lemon wedges to serve

For the smoked aubergine mayo:

  • 100g smoked aubergine (baba ganoush)
  • 100ml mayonnaise
  • 50ml thick natural yoghurt
  • Juice of ½ lemon
  • 2 tbsp tahini paste
  • ½ tsp chili powder


  1. Firstly make the smoked aubergine mayo by placing all the ingredients together in a bowl, mixing well and seasoning to taste. Place to one side.
  2. Place the harissa, paprika, tahini, garlic and salt in a bowl, mix together well.
  3. Cut the tempeh and tofu into large equal size cubes, about 2.5 cm in size.
  4. Add to the bowl and toss to coat evenly.
  5. Cover and refrigerate for 1 hour to marinate, or, if possible overnight.
  6. Pre heat a char grill or pan grill to a high heat.
  7. Thread pieces of tempeh and tofu equally onto metal (or soaked bamboo) skewers
  8. Brush liberally with the oil, place on the grill and cook for 5-6 minutes on each side until golden and lightly charred.
  9. Serve with the smoked aubergine mayo and sprinkled with the dukkah, alongside your choice of salads.

All products marked in bold are available to purchase through Vegetarian Express.