Spicy Kebabs over Farro Salad

Summer is starting to wind down… I woke up this morning and it was COLD. Nights of leaving the windows wide open might soon be put on hiatus. One might think that would mean that grilling should start to wind down as well, but I love grilling into the fall (and winter). I’ve been known to grill in knee deep snow.

We are at that time in the year when summer veggies are still around but fall veggies are starting to emerge as well. It’s the best time of year for a veggie lover like me!

These kebabs are smothered in a spicy, creamy, belly warming sauce that bridges the gap between summer and fall foods. I served it over a hearty yet light farro salad.

Spicy Kebabs

makes 6 kebabs

1 bell pepper, cut into 1 inch pieces

1 medium onion, cut into 1 inch pieces

4-6 large white button mushrooms, sliced 1/3 inch thick, and cut in half to keep them similar in size to the other veggies

2 zucchini, sliced 1/3 inch thick

4 tablespoons of spicy hummus, I used Cedars Spicy Pepper

4 tablespoons of kefir, Greek yogurt sour cream (use non-dairy if you like, if using yogurt or sour cream you might need a tablespoon or 2 of water to thin it out)

1 tablespoon of olive oil

1 hot cherry pepper, minced super fine

1 tablespoon of Italian seasoning

1/2 teaspoon of red pepper flakes

Black pepper to taste

6 kebab skewers, I used bamboo

First soak the skewers in water for at least an hour, but preferably longer, so they don’t catch on fire

Preheat your grill. Slice up the veggies and place them on the skewers, I put mine on in a repeating pattern.

In a large shallow dish, combine the remaining ingredients with a whisk, add a bit of water if it’s too thick. Then roll the kebabs in the marinade. Place the kebabs on the grill, 2-4 minutes on each side.

Farro Salad

1/2 cup of farro

1/2 teaspoon of red pepper flakes

1 cup of cherry tomatoes, halved

2 cups of spinach, shredded

1/4 cup of fresh basil, chifonaded

2 tablespoons of balsamic vinegar

1/2 tablespoon of olive oil

Black pepper to taste

1/2 teaspoon of Italian seasoning

Preheat the oven to 350.  Line an 8×8 pan with foil. Place the tomatoes halves in the pan and top with the balsamic, oil, pepper, and Italian seasoning, toss to coat and place in the oven. Turn them occasionally and bake for about 20 minutes.

Then bring a pot of water to a boil, then add in the the red pepper flakes. Once boiling, add in farro and cook for 20-25 minutes or until al denete. Place the spinach in the bottom of a colander. Pour the farro into the colander and the hot water will wilt the spinach. In a large bowl, combine fresh basil, tomatoes (making sure to scrape all the yummy goodness from the tinfoil into the bowl), farro and spinach. Add in more black pepper or balsamic vinegar is you want.

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Filed under Dinner, Salads

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