I recently came across this article in Southern living and decided to try the kabobs with tempeh. I boiled the tempeh in broth first. I like to boil a few pounds at a time and freeze so that they are ready for whatever. Boiling increases the moisture so that they can dry out a little on the grill and still have a meaty texture. I increased the oil to 4 T. A pound of tempeh is larger in volume than a pound of chicken and the oil really helps it delvelop a crust. I also grilled them till they looked good and then turned the grill off and let them sit for the veggies to fishish cooking. The White BBQ sause was a great topper. It really elevated the flavor and I made mine with Veganaise. This is a keeper meal for me! I even made rice rolls with the leftovers!