Lamb Kebabs With Lima Bean Salad

Lamb Kebabs With Lima Bean Salad
Con Poulos
Thread pieces of lamb, lemon, and red onion onto skewers and broil for a quick and easy dinner. The kebabs and salad can be assembled up to a day ahead.

Get the recipe.
Serves 4
preparation
25
minutes
cooking
40
minutes

Ingredients

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

Directions

  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.

 

Cyd McDowell
February 2011

Nutritional Information

  • Per Serving
  • Calories 409
  • 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
What does this mean? See Nutrition 101.