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 clearly marked 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
InstructionsÂ
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.
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 . . .
Lamb and shiitake mushrooms sound like a perfect combination! The farro salad is an excellent healthy side for them. I like the way you dressed the farro up! The wine sounds fabulous!
What a fantastic meal, David… absolutely gorgeous pictures too. Looks like summer supper on a beautiful plate 🌞 I have never tried farro, but we went through a brief bulgur phase a few years ago, I think I still have it up in my pantry but it may be past it’s prime now too lol. Thanks for this recipe, we will have to branch out and give farro a try soon!!
That looks delicious and I’ve been eating lamb skewers today and fried pizza at a food festival. I’ve never tried farrow, so I’ll have to rectify that. I do have access to Italian shops, so it should be available.
there’s something about a skewer isn’t there? 🙂 Tho we don’t eat lamb, but you could use chicken i guess. I love all the capsicums and the mandarin zest used here!
cheers
sherry
So pretty! I love farro, and I really love lamb! Great ingredients and seasoning. I have farro in my pantry — I should get it out since I probably ate about a dozen baguettes in Paris!!
This looks like the perfect meal David. I’ve never tried farro, tending more towards bulgur wheat, and what a great idea using fresh bay leaves on your kebabs, another first for me. Love the wines you’ve paired with as well. I’ll be trying lamb skewers again soon, thanks for the inspiration,
Lamb skewers are so tasty, David! Have you ever tried arrosticini from Abruzzo/ They’re amazing. But then so are these skewers, I bet. A lovely dish for an evening grill on the patio..
Threading fresh bay leaves directly onto the skewers with the lamb and shiitakes is such a brilliant touch to infuse that aromatic flavor right on the grill. That vibrant farro salad with the bright citrus zest sounds like the absolute ultimate summer side dish, especially paired with a glass of Côtes du Rhône on the patio.
Thanks, Melody. The bay leaves work well with a variety of meat and fish on the grill. If you have access to fresh leaves, it would be worth playing with them!
I’m speechless. What an ingredient list. I don’t have lamb everyday, so when I do, it’s always special, and this one is so unique that it’s be more than just special.
Farro is one of my favorite grains and I love this reminder to use it more often. How perfect it is with your lamb and mushroom skewers! Such a great meal. And so great you two are so on top of healthy eating. 🙂 ~Valentina
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 . . .
David Scott Allen
June 6, 2026 at 11:06 amWith you, Eha… I love serving the meat on the skewer. It looks so much more elegant! I’m glad you like the recipe.
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.
David Scott Allen
June 6, 2026 at 11:05 amThe shiitake had such great flavor, especially when grilled. Glad you liked the recipe, Angie.
Barb
June 6, 2026 at 7:02 amLamb and shiitake mushrooms sound like a perfect combination! The farro salad is an excellent healthy side for them. I like the way you dressed the farro up! The wine sounds fabulous!
David Scott Allen
June 6, 2026 at 11:05 amEverything worked out beautifully for this meal, Barb. I’m glad you like it!
Marcelle
June 6, 2026 at 7:43 amWhat a fantastic meal, David… absolutely gorgeous pictures too. Looks like summer supper on a beautiful plate 🌞 I have never tried farro, but we went through a brief bulgur phase a few years ago, I think I still have it up in my pantry but it may be past it’s prime now too lol. Thanks for this recipe, we will have to branch out and give farro a try soon!!
David Scott Allen
June 6, 2026 at 11:04 amIt’s a wonderful and very healthy grain, Marcelle. I think you would like it, and I know you’ll like the lamb.
Mad Dog
June 6, 2026 at 10:39 amThat looks delicious and I’ve been eating lamb skewers today and fried pizza at a food festival. I’ve never tried farrow, so I’ll have to rectify that. I do have access to Italian shops, so it should be available.
David Scott Allen
June 6, 2026 at 11:03 amIt’s a really wonderful grain, Mad Dog — a nice chew to it. I hope you can find it to try. The lamb? I know you will like that.
Sherry M
June 6, 2026 at 7:58 pmthere’s something about a skewer isn’t there? 🙂 Tho we don’t eat lamb, but you could use chicken i guess. I love all the capsicums and the mandarin zest used here!
cheers
sherry
David Scott Allen
June 9, 2026 at 9:47 pmIt would work beautifully with chicken thighs, Sherry. And I love that you can really taste the zest!
mimi rippee
June 7, 2026 at 2:33 pmSo pretty! I love farro, and I really love lamb! Great ingredients and seasoning. I have farro in my pantry — I should get it out since I probably ate about a dozen baguettes in Paris!!
David Scott Allen
June 9, 2026 at 9:46 pmAh, yes — the old baguette cleanse! I was just as bad with the bread and the croissants!
Ben | Havocinthekitchen
June 8, 2026 at 1:37 pmWhat a delicious combination, David! Lamb and shiitake mushrooms sound wonderful together, and these skewers look fantastic.
David Scott Allen
June 9, 2026 at 9:44 pmThanks Ben —- it’s a fun combination.
Pauline
June 8, 2026 at 7:35 pmThis looks like the perfect meal David. I’ve never tried farro, tending more towards bulgur wheat, and what a great idea using fresh bay leaves on your kebabs, another first for me. Love the wines you’ve paired with as well. I’ll be trying lamb skewers again soon, thanks for the inspiration,
David Scott Allen
June 9, 2026 at 9:43 pmI’m glad you like the recipe, Pauline. I love bulgur, too, but it’s nice to have variety!
Inger
June 9, 2026 at 8:54 pmAh the dangers of travel food withdrawal. Happy you got good farro this time!
David Scott Allen
June 9, 2026 at 9:39 pmThanks, Inger — now it’s easy to get goo farro. In 1998? Not so much!
2pots2cook
June 10, 2026 at 12:12 amBeautiful, healthy and tasty!
David Scott Allen
June 10, 2026 at 11:04 amThanks, Davorka!
Frank | Memorie di Angelina
June 11, 2026 at 7:39 amLamb skewers are so tasty, David! Have you ever tried arrosticini from Abruzzo/ They’re amazing. But then so are these skewers, I bet. A lovely dish for an evening grill on the patio..
David Scott Allen
June 12, 2026 at 4:44 pmI have never had the opportunity to try the arrosticini, Frank. Maybe someday! I do love lamb in every way, shape, and form… except maybe the brains.
Melody Jacob
June 15, 2026 at 3:26 amThreading fresh bay leaves directly onto the skewers with the lamb and shiitakes is such a brilliant touch to infuse that aromatic flavor right on the grill. That vibrant farro salad with the bright citrus zest sounds like the absolute ultimate summer side dish, especially paired with a glass of Côtes du Rhône on the patio.
David Scott Allen
June 17, 2026 at 11:53 amThanks, Melody. The bay leaves work well with a variety of meat and fish on the grill. If you have access to fresh leaves, it would be worth playing with them!
Jeff the Chef
June 15, 2026 at 6:15 pmI’m speechless. What an ingredient list. I don’t have lamb everyday, so when I do, it’s always special, and this one is so unique that it’s be more than just special.
David Scott Allen
June 15, 2026 at 9:15 pmI really appreciate that Jeff — lamb is a wonderful meat, probably our favorite!
Raymund
June 18, 2026 at 4:42 pmThis is so thoughtful, a little nostalgic, and totally grounded in real‑life kitchen wins and fails
David Scott Allen
June 20, 2026 at 6:40 amI’m always disappointed when something fails, but it just gives me the energy and courage to try it again!
Valentina
June 25, 2026 at 8:21 pmFarro is one of my favorite grains and I love this reminder to use it more often. How perfect it is with your lamb and mushroom skewers! Such a great meal. And so great you two are so on top of healthy eating. 🙂 ~Valentina