Grilled Kabob

Muhammara Slather:
1 tablespoon crushed red pepper
flakes or 1 small red chile

1/2 teaspoon ground cumin
3/4 cup walnuts, toasted
1/4 cup whole-grain bread crumbs
1/4 cup extra-virgin olive oil
2 tablespoons pomegranate molasses
1/4 cup tomato paste
2 to 3 roasted red peppers
1/2 to 1 cup warm water
1/2 teaspoon fine-grain sea salt

Kabobs
2 red onions, each cut into 6 wedges
3 lemons, each cut into 4 lengthwise wedges
12 ounces extra-firm tofu, cut into 12 equal-sized cubes
12 mushrooms
extra-virgin olive oil, for brushing
fine-grain sea salt

Special equipment: 6 wooden skewers

Prepare a medium-hot grill; if the temperature is right, you
should be able to hold your hand a few inches above the grate
for 4 or 5 seconds.

In the meantime, make the muhammara. Using a hand blender
(preferably) or a conventional blender, puree the chile flakes,
cumin, walnuts, bread crumbs, olive oil, pomegranate molasses,
tomato paste, and red peppers to a smooth, even consistency.

Mix in the warm water in increments to achieve an easily
spreadable consistency similar to a thick yogurt. If you're
going to use it for dipping, you might want to leave it a bit
thicker.

Stir in the salt and adjust the seasonings if needed.

When constructing kabobs, I don't bother soaking wood skewers in
water.

To eat, slather with the muhammara, slide off the skewers. and
squeeze the juice from the roasted lemons over everything.

Makes 6 kabobs.