The Recipes

Steak Kebabs with Wheatberry Salad

Wheatberries are a hearty grain that you cook like rice, pasta, or quinoa.  They have a toothsome feel to them, having a bit more heft than other grains.  You could easily substitute any other grain or noodle in this salad.

Steak Kebabs with Wheatberry Salad


- 1 piece of top round steak, cut into 1-in. cubes
- 1/2 yellow squash, cut into 1-in. pieces
- 1/2 zucchini, cut into 1-in. pieces
- 1/4 c. wheatberries
- handful of mint, chopped
- 1/6 red onion, diced
- 1/4 c. green olives, diced
- 1/2 tomato, diced
- 1 T. coriander
- 1 T. paprika
- salt
- pepper
- olive oil plus two T.
- 1 orange, juiced and zested
- 1 T. of red wine vinegar

Bring a pot of water to a boil.  Add the wheatberries, cover, reduce to a simmer and let cook for 45 minutes.  Bring out the steak and rub the paprika and coriander into it.  Season with salt and pepper.

Let the wheatberries cool.

In a bowl, whisk together the orange juice and red wine vinegar.  Slowly whisk in the two T. of olive oil and season with salt and pepper.  Add in the tomato, onion, olives, and cooked wheatberries.  Stir in the mint.

Put the steak pieces on one skewer.  If you are using wooden skewers, make sure that you soak them in water first.  Put the zucchini and squash pieces on another skewer.  Drizzle both with olive oil and season the vegetable skewer with salt and pepper.

Heat a grill pan and add the skewers.  The vegetables need to cook 3-4 minutes per side.  The steak should cook for 2-3 minutes per side for medium doneness.

Plate the wheatberry salad and top with the skewers.