Muhammara Slather- (1 tablespoon crushed red pepper flakes or 1 small red chile
1/2 teaspoon ground cumin
3/4 cup walnuts
1/4 cup whole-grain bread crumbs
1/4 cup extra-virgin olive oil
2 tablespoons pomegranate molasses
1/4 cup tomato paste
2 to 3 roasted red peppers
1/2 to 1 cup warm water
1/2 teaspoon fine-grain sea salt)
Kabobs-(2 red onions, each cut 6 wedges
3 lemons, each cut into 4 lengthwise wedges
12 ounces extra-firm tofu, cut into 12 equal-sized cubes
12 mushroom
extra-virgin olive oil, for brushing
fine-grain sea salt)
Instructions
Prepare a medium-hot grill; if the temperature is
right, you should be able to hold you hand a few
inches above the grate for 4 or 5 seconds.
IN the meantime, make the muhammara. Using a hand
blender (preferably) or a conventional blender,
puree the chile flakes, cumin, walnuts, bread
crumbs, olive oil, pomegranate molasses, tomato
paste, and red peppers to a smooth, even
consistency. Mix in the warm water in increments
to achieve an easily spreadable consistency
similar to a thick yogurt. If you're going to use
it for dipping, you might want to leave it a bit
thicker. Stir in the salt and adjust the
seasonings if needed.
When constructing kabobs, I don't soaking wood
skewers in water. I just load them up with food
from tip to tip, which seems to solve any problems
with the wood igniting. ONto 6 medium-length
skewers, the=read an onion wedge, a lemonwedge, a
cube of tofu, and a mushroom, then repeat. Brush
each kabob generously with olive oil and season
with salt. Put the kabobs on the grill and cover.
Cook, rotating regularly and brushing with olive
oil every few minutes, until the onions are
tender, about 12 minutes altogether.
To eat, slather with the muhammara, slide off the
skewers, and squeeze the juice from the roasted
lemons over everything.
Originally Submitted
8/13/2014
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