Rating: 4.5 stars
19 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Cyd McDowell

Gallery

Credit: Con Poulos

Recipe Summary

hands-on:
25 mins
total:
40 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak 8 wooden skewers in water for at least 15 minutes. Bring a large saucepan of water to a boil.

    Advertisement
  • 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.

Nutrition Facts

409 calories; fat 19g; saturated fat 4g; cholesterol 54mg; sodium 688mg; protein 25g; carbohydrates 33g; sugars 2g; fiber 8g; iron 3mg; calcium 124mg.
Advertisement