Last year I found a bunch of recipes for tempeh kabobs in Veg Times or
Cooking Light, can't remember. But they said the best way to flavor your
tempeh is to cut it into kabob-sized pieces and marinate on the stove in a
simmering liquid for, say, 15 minutes before you skewer and grill them. I
used a marinade of soy sauce, ginger, brown sugar, and garlic. Then I
skewered them with chunks of par-boiled summer squash, red onion, mushrooms,
and bell peppers. They were terrific. Even meat-eaters liked them.