Lamb and potato kebabs with minty broad beans
Lamb & potato kebabs with minty broad beans
A low-calorie supper of skewered, marinated meat with peppers, beans and a hint of lemon
- Prep: 15 mins
Cook: 20 mins - Serves 4
- Easy
Ingredients
- 200g baby new potatoes, halved
- 250g lean lamb neck, cut into 2½ cm 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
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.
Method
-
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.
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