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
Sat fat 4g
How to Make It
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.