Mediterranean Paprika Turkey Skewers with Warm Farro, Fennel and Orange Salad

Instructions

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   1. In a medium bowl, combine 2 tablespoons (30 ml) olive oil, sweet paprika, ground cumin, dried oregano, 2 minced garlic cloves, zest of 1/2 lemon, 2 tablespoons (30 ml) lemon juice, honey, 1/2 teaspoon salt, and black pepper. Add the turkey breast cubes and toss well. Let marinate for 15 minutes while you prepare the remaining ingredients.

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   2. Place the pearled farro in a saucepan with the vegetable broth or water and a pinch of salt. Bring to a boil, reduce the heat, and cook covered for 20 to 25 minutes until tender but still pleasantly chewy. Drain if needed and keep warm.

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   3. While the farro cooks, cut the orange into segments, removing the white pith if desired. Also reserve 1 teaspoon orange zest to boost the salad’s aroma.

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   4. Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the sliced fennel and sauté for 6 to 8 minutes until tender and lightly golden. Add a pinch of salt and the red pepper flakes if using.

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   5. Thread the marinated turkey onto skewers. If using wooden skewers, soak them beforehand to help prevent burning.

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   6. Cook the skewers on a preheated grill, griddle, or grill pan over medium-high heat, or in a preheated oven at 425°F / 220°C on a lightly oiled tray, for 10 to 12 minutes total, turning halfway through, until the turkey is browned and fully cooked.

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   7. In a large bowl, combine the warm farro with the sautéed fennel, green olives, orange segments, orange zest, half of the chopped parsley, 1 tablespoon (15 ml) olive oil, and 1 tablespoon (15 ml) lemon juice. Season with salt and black pepper to taste.

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   8. For the sauce, stir together the plain Greek yogurt, 1 minced garlic clove, Dijon mustard, 1 tablespoon (15 ml) lemon juice, the remaining lemon zest, a pinch of salt, and a few teaspoons of water if you want a looser consistency.

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   9. Serve the warm farro salad on plates, top with the turkey skewers, and finish with the yogurt sauce, the remaining parsley, and the reserved fennel fronds.