1Steam tempeh first to remove bitterness. Place the whole block of tempeh in your frying pan. Add ½ cup water, cover with a lid or foil.
– Steam for 10 minutes if using fresh tempeh.
– Steam for 15 minutes if using frozen tempeh, flipping halfway through.
Remove from the pan, drain excess water, and let cool slightly.

Pressure Cooker Hack: Place the whole block of tempeh in the Instant Pot with 1 cup of water. Seal and set to Pressure Cook (High) for 5 minutes. Quick release or allow to depressurize naturally. Remove and let cool before continuing.

2Crumble the steamed tempeh using your hands or pulse it briefly in a food processor. Add it to a medium-sized mixing bowl.

3Add tomato paste, cornstarch, syrup, mint, parsley, cumin, coriander, garlic powder, onion powder, salt, and turmeric to the bowl.

4Mix thoroughly to combine into a uniform dough.

5Divide the mixture into 8 portions. Roll each portion into a ball, then into a rough log shape. Thread a skewer through the center of each log. Use your fingers to gently press and mold the mixture around the skewer, smoothing it out by squeezing and rotating the skewer as you work down the length.

6Heat ½ tbsp olive oil in a large frying pan over medium heat. Add the skewers.

7Fry for a few minutes on each side, rotating to cook evenly until golden.

8Transfer the cooked kebabs to a serving plate. Serve with a side of yogurt mayo or your favorite dipping sauce.