We have been trying to increase our intake of healthy grains, as well as leafy greens, vegetables, and fruits in general. It’s too easy to fall back on starches we love: rice, pasta, potatoes, and bread.
Many years ago, we learned of farro when visiting Tuscany, and consumed quite a few bowls of Zuppa di Farro when in Lucca, and fell in love with it.
When we got back to the states, we hit the Italian market in Boston and bought some bulk farro. I tried cooking it at home and it was a total failure; I know now that the farro we bought was old. Even though I cooked it for a long time, it never softened or became palatable. These days, farro is more readily available and, when packaged, it has expiration dates. Yay!
For today, I wanted to create something to pair with a Côtes du Rhône, something with farro. This very nice blend of Grenache and Syrah helped me develop this recipe for Lamb and Shiitake Skewers with Farro Salad. It is a wonderful combination, and works perfectly with the wine. You can read about it on the Provence WineZine.
8tablespoonsolive oildivided, plus extra as needed
1tablespoonbalsamic vinegar
1teaspoonsweet paprika
1teaspoonsaltplus extra
1/2teaspoonfreshly ground black pepperplus extra
24shiitake mushrooms
1 1/2cupsuncooked farro
2large shallots
1red bell pepperdiced
1yellow bell pepperdiced
1orange bell pepperdiced
1small zucchinidiced
zest of 2 Mandarin orangesor 1 regular orange
2tablespoonsfresh parsleychopped
1tablespoonfresh thyme leaveschopped
1tablespoonfresh oregano leaveschopped
24fresh bay leaves
Instructions
After trimming the lamb, cut into cubes (approximately 1 to 1 1/2 inches) and place 28 cubes in a bowl. Any extra lamb can be set aside or frozen for other purposes; I had about half a pound of lamb leftover. To the lamb in the bowl, add 3 tablespoons olive oil, the balsamic vinegar, paprika, salt, and pepper; stir well to coat all the pieces. Place in the refrigerator to marinate for 3 hours.
Slice the stems off the shiitakes; don’t tear them out, as that will make holes or weaken the centers when skewering. Brush any dirt off the mushrooms and place them in a bowl. Drizzle with 2 tablespoons of the olive oil, and season with salt. Toss to coat; set side.
Bring a large pot of water to a boil. Add 2 teaspoons salt then the farro. Cook for 30 minutes, or until soft. (Check the package for your farro. Some stores sell quick-cooking farro that has different timing.) Strain the cooked farro, rinse it well with cold water to prevent further cooking, then set it aside.
Set a large skillet over medium heat. Add three tablespoons of the olive oil. Finely chop the two shallots and add them to the oil. Let them cook slowly while you seed and dice all three peppers, and dice the zucchini. (I cut my vegetables in 1/4-inch dice but you can opt for larger pieces, which might change the cooking time.) When the shallots are soft, add the peppers and zucchini. Sauté until all the vegetables are crisp-tender — about 5 minutes. Season well with salt and pepper. Add the citrus zest along with the chopped herbs and cook 1 minute. Remove from the heat and add the cooked farro and mix well. Taste for seasoning and add more salt and pepper, if desired. If the farro salad seems a bit dry, drizzle on some more olive oil. Cover and set aside.
Heat grill to high. To each of four skewers, add a piece of marinated lamb, a shiitake mushroom (through the stem), and a fresh bay leaf, and repeat until you have used 7 pieces of lamb for each skewer (beginning and ending each skewer with a piece of lamb).
Place the skewers on the grill and lower the heat to medium. Cook the first side for three minutes, turn and cook another three minutes. Cooking times depend on your grill; watch closely so it is cooked to your liking.
While the skewers are grilling, reheat the farro. Divide the farro among four plates, and top each with a lamb skewer. By the time you are at the table, the skewers will be cool enough for your guests to touch. Alternatively (and tidier at the table), you can take everything off the skewers in the kitchen and serve.
You did not have to show me the plate of the great recipe you have concocted … I knew it was 100% ‘my kind of food’ the moment I saw the name 🙂 ! Love all of the ‘ancient grains’ I have tasted and used . . . think this recipe very much ‘keepable’ . . . even like the wine to match . . . thank you! Oh, I always keep the meats on the skewer . . . like the way it presents . . .
Eha Carr
June 6, 2026 at 4:30 amYou did not have to show me the plate of the great recipe you have concocted … I knew it was 100% ‘my kind of food’ the moment I saw the name 🙂 ! Love all of the ‘ancient grains’ I have tasted and used . . . think this recipe very much ‘keepable’ . . . even like the wine to match . . . thank you! Oh, I always keep the meats on the skewer . . . like the way it presents . . .
angiesrecipes
June 6, 2026 at 5:25 amWhat a wonderful meal! I am going to make some lamb skewers too. Love the idea of pairing them with shiitake mushrooms.