Lamb Kebabs With Lima Bean Salad

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 409 calories
    • Fat 19 g
    • Sat Fat 4 g
    • Cholesterol 54 mg
    • Sodium 688 mg
    • Protein 25 g
    • Carbohydrate 33 g
    • Sugar 2 g
    • Fiber 8 g
    • Iron 3 mg
    • Calcium 124 mg


  1. Check 3tablespoons olive oil
  2. Check 2tablespoons red wine vinegar
  3. Check 1tablespoon chopped fresh oregano
  4. Check 2 cloves garlic, chopped
  5. Check kosher salt and black pepper
  6. Check 3/4pound boneless lamb top round steak or shoulder chop, cut into 16 pieces
  7. Check 1 lemon, cut into 8 pieces
  8. Check 1 medium red onion, cut into 8 wedges (stem end left intact)
  9. Check 1pound frozen baby lima beans
  10. Check 1ounce Feta, crumbled (1⁄4 cup)
  11. Check 1/4cup pitted kalamata olives, coarsely chopped
  12. Check 1/4cup torn fresh mint leaves


  1. Soak 8 wooden skewers in water for at least 15 minutes. Bring a large saucepan of water to a boil.
  2. Meanwhile, in a medium bowl, make the vinaigrette: Whisk together the oil, vinegar, oregano, garlic, and ¼ teaspoon each salt and pepper. Transfer half the vinaigrette to another medium bowl, add the lamb, and toss to coat.
  3. Heat broiler. Thread the lamb, lemon, and onion onto the skewers and place on a broilerproof baking sheet. Broil 3 to 4 minutes per side for medium-rare.
  4. Add the beans and 1 tablespoon salt to the boiling water and cook until the beans are tender, 2 to 3 minutes. Rinse with cold water, drain well, and add to the bowl with the remaining vinaigrette. Add the Feta, olives, and mint and toss to combine. Serve with the kebabs.