Lamb & potato kebabs with minty broad beans
Lamb & potato kebabs with minty broad beans takes approximately 35 minutes from beginning to end. One portion of this dish contains roughly 23g of protein, 19g of fat, and a total of 431 calories. For $1.87 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from BBC Good Food has 21 fans. It works well as a main course. If you have red bell pepper, broad beans, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 95%, this dish is spectacular. Try Minty lamb kebabs, Kofte Kebabs with Spicy Harissa Yogurt Sauce and Grilled Flatbread (Minced Lamb Kebabs), and Harissan aubergine kebabs with minty carrot salad for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
200g baby new potatoes, halved
600g fresh or frozen broad beans
2 garlic cloves, crushed
250g lean lamb neck, cut into 2½ cm dice
1 lemon ½ juiced, ½ cut into wedges
2 tbsp mint sauce
1 tbsp olive oil
1 red pepper, deseeded and cut into large chunks
Equipment:
frying pan
bowl
griddle
Cooking instruction summary:
Bring a pan of water to the boil, tipin the potatoes and cook for 8-10 minsuntil tender. Scoop out the potatoes,keeping the cooking water on a gentleboil. Put the lamb, potatoes and pepperin a bowl. Add the garlic, oil and lemonjuice. Season, then toss well to coat.Heat a griddle pan over a medium-highheat. Thread the lamb, pepperand potatoes onto 8 pre-soaked kebabskewers. When the pan is hot, grillthe kebabs for 3-4 mins on each sideuntil nicely charred around the edges.Add the broad beans to the boilingwater and cook for 5 mins. Drain andpop the beans out of their skins if youhave time. Mix with the mint sauce.Serve the kebabs on top of the beanswith lemon wedges for squeezing over.
Step by step:
1. Bring a pan of water to the boil, tipin the potatoes and cook for 8-10 minsuntil tender. Scoop out the potatoes,keeping the cooking water on a gentleboil.
2. Put the lamb, potatoes and pepperin a bowl.
3. Add the garlic, oil and lemonjuice. Season, then toss well to coat.
4. Heat a griddle pan over a medium-highheat. Thread the lamb, pepperand potatoes onto 8 pre-soaked kebabskewers. When the pan is hot, grillthe kebabs for 3-4 mins on each sideuntil nicely charred around the edges.
5. Add the broad beans to the boilingwater and cook for 5 mins.
6. Drain andpop the beans out of their skins if youhave time.
7. Mix with the mint sauce.
8. Serve the kebabs on top of the beanswith lemon wedges for squeezing over.
Nutrition Information:
