Lamb Kebabs With Lima Bean Salad
Serves 4|
Hands-On Time:
|
Total Time:
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
- Soak 8 wooden skewers in water for at least 15 minutes. Bring a large saucepan of water to a boil.
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 409
- Fat 19g
- Sat Fat 4g
- Cholesterol 54mg
- Sodium 688mg
- Protein 25g
- Carbohydrate 33g
- Sugar 2g
- Fiber 8g
- Iron 3mg
- Calcium 124mg
What does this mean? See
Nutrition 101
.
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Quick Tip
You can assemble the skewers and make the salad 1 day in advance; refrigerate separately.
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