Grilled Spanish Lamb Skewers with Charred Romesco & Crispy Chickpea Farro

Ingredients

• 12 oz lamb shoulder, cubed, 1-inch cubes for skewers
• 1 tsp Spanish smoked paprika
• 3 cloves garlic cloves, minced
• 2 tbsp fresh lemon juice
• 4 tbsp extra virgin olive oil, divided for marinade and cooking
• 2 sprigs fresh thyme
• 1 cup roasted red peppers, jarred, drained
• 3 tbsp raw almonds, slivered
• 1.5 tbsp sherry vinegar
• 0.5 tsp smoked paprika, for romesco
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 0.75 cup pearled farro, uncooked
• 1.5 cups vegetable broth
• 0.75 cup canned chickpeas, drained, patted dry

Instructions

1. 1

   Combine lamb cubes with 2 tbsp olive oil, minced garlic, lemon juice, paprika, thyme, and a pinch of salt and pepper in a bowl. Toss well to coat.

2. 2

   Thread lamb onto metal skewers, dividing evenly between 4 skewers (2 per person).