Name: Lamb & potato kebabs with minty broad beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Greek
Ingredients: 200g baby new potato halved; 250g lean lamb neck, cut into 2.5cm dice; 1 red pepper deseeded and cut into large chunks; 2 garlic cloves crushed; 1 tbsp olive oil; 1 lemon ½ juiced, ½ cut into wedges; 600g fresh or frozen broad beans; 2 tbsp mint sauce

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Lamb & potato kebabs with minty broad beans

Lamb & potato kebabs with minty broad beans

Cassie Best

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

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A low-calorie supper of skewered, marinated meat with peppers, beans and a hint of lemon

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Ingredients

Nutrition

Units:

MetricUS

200g baby new potato

halved
250g lean lamb

neck, cut into 2.5cm dice
1 red pepper

deseeded and cut into large chunks
2 garlic cloves

crushed
1 tbsp olive oil
1 lemon

½ juiced, ½ cut into wedges
600g fresh or frozen broad beans
2 tbsp mint

sauce

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Nutrition: per serving

kcal329
fat13g
saturates5g
carbs28g
sugars6g
fibre10g
protein26g
salt0.2g

low

Method

step 1

Bring a pan of water to the boil, tip in the potatoes and cook for 8-10 mins until tender. Scoop out the potatoes, keeping the cooking water on a gentle boil. Put the lamb, potatoes and pepper in a bowl. Add the garlic, oil and lemon juice. Season, then toss well to coat.
step 2

Heat a griddle pan over a medium-high heat. Thread the lamb, pepper and potatoes onto 8 pre-soaked kebab skewers. When the pan is hot, grill the kebabs for 3-4 mins on each side until nicely charred around the edges.
step 3

Add the broad beans to the boiling water and cook for 5 mins. Drain and pop the beans out of their skins if you have time. Mix with the mint sauce.
step 4

Serve the kebabs on top of the beans with lemon wedges for squeezing over.

RECIPE TIPS

MAKE IT DIFFERENT

Minty lamb, broad bean & feta wraps for 4 Toss the lamb pieces with the garlic, olive oil, lemon juice and mint sauce. Heat a griddle pan and cook the lamb for 3-4 mins each side until cooked. Meanwhile, cook and pod the broad beans and warm 4 Mediterranean wraps. Fill each wrap with the lamb pieces, beans, a dollop of Greek yogurt and 25g crumbled feta.

Recipe from Good Food magazine, May 2012

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