Grilled Kabobs
Ingredients
Muhammara Slather
-
1
tablespoon
crushed red pepper flakes or small red chile
-
½
teaspoon
ground cumin
-
¾
cup
walnuts, toasted
-
¼
cup
whole-grain bread crumbs
-
¼
cup
extra-virgin olive oil
-
2
tablespoons
pomegranate molasses
-
¼
cup
tomato paste
-
2 to 3
pieces
roasted red peppers
-
½ to 1
cup
warm water
-
½
teaspoon
fine-grain sea salt
Kabobs
-
2
pieces
red onions, each cut into 6 wedges
-
3
pieces
lemons, each cut into 4 lengthwise wedges
-
12
ounces
extra-firm tofu, cut into 12 equal-sized cubes
-
12
pieces
mushrooms
-
to taste
extra-virgin olive oil, for brushing
-
to taste
fine-grain sea salt
-
6
pieces
wooden skewers
Instructions
- Prepare a medium-hot grill.
- Make the muhammara by blending the chile flakes, cumin, walnuts, bread crumbs, olive oil, pomegranate molasses, tomato paste, and red peppers until smooth, adding warm water to adjust consistency.
- Thread the onion wedges, lemon wedges, tofu cubes, and mushrooms onto the skewers.
- Brush the kabobs with olive oil and season with salt.
- Grill the kabobs, rotating regularly and brushing with olive oil, for about 12 minutes until the onions are tender.
- Serve the kabobs slathered with muhammara and squeeze the juice from the grilled lemons over them.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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