Lamb & Potato Kebabs With Minty Broad Beans
A delicious and satisfying meal, these lamb and potato skewers are bursting with flavor from the charred peppers and garlic. Served on a bed of fresh broad beans and drizzled with mint sauce, this dish is a perfect combination of hearty and refreshing.
— Constant Cookbook
Ingredients
- 200g baby new potatoes , 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
Instructions
- 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.
- 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.
- 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.
- Serve the kebabs on top of the beans with lemon wedges for squeezing over.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 329 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 0.2 milligram of sodium
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