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Shrimp Kebabs with Lentil-Herb Salad

Food Network Kitchen's Shrimp Kebab with Lentil Herb Salad
Food Network Kitchens Shrimp Kebab with Lentil Herb Salad
Prep Time
50 min
Yields
4 servings

Half a pound of shrimp feeds four people in this clever kebab dish with the help of a filling lentil salad side.

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ingredients

1
cup dried brown lentils, picked through and rinsed
1
clove garlic, halved
Kosher salt
¼
cup extra-virgin olive oil
¾
tsp ground cumin
Juice of 1 lemon
Freshly ground black pepper
8
ounce medium shrimp, peeled and deveined
16
grape tomatoes
1
small yellow squash, cut into 16 rounds or half-moons just under 1/2-inch thick
½
tsp ground coriander
½
tsp smoked sweet paprika
2
tbsp roughly chopped fresh dill or mint
2
tbsp roughly chopped fresh parsley
2
scallions, thinly sliced
Lemon wedges, for serving
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directions

Notes

Special equipment: eight 10-inch skewers.

Step 1

Combine 5 cups cold water, the lentils, garlic and 2 teaspoons salt in a medium saucepan. Bring to a boil, and then reduce to a simmer. Simmer until the lentils are tender but still hold their shape, 20 to 25 minutes, then drain. Remove the garlic halves and mash them with the flat side of a knife. Place the mashed garlic in a large bowl. Whisk in 2 tablespoons of the oil, ¼ teaspoon of the cumin, lemon juice, a few grinds of pepper and ½ teaspoon salt. Add the drained lentils and toss to coat.

Step 2

Heat a grill pan set over medium-high heat. Place the shrimp in a medium bowl and the tomatoes and squash in another bowl. To each bowl, add 1 tablespoon of the olive oil, ¼ teaspoon cumin, ¼ teaspoon coriander, ¼ teaspoon paprika, ¼ teaspoon salt and a pinch of pepper. Toss to coat. Thread 2 pieces of shrimp, 2 tomatoes and 2 pieces of squash onto each skewer. Rest the kebabs at room temperature for 15 minutes.

Step 3

Grill the skewers until the shrimp are firm and opaque and the squash are firm-tender, 1 ½ to 2 minutes per side. Sprinkle lightly with salt.

Step 4

Fold the dill, parsley and scallions into the lentil salad, then divide among four plates. Top each salad with 2 skewers. Serve with lemon wedges on the side.

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