Lamb & potato kebabs with minty broad beans

Lamb & potato kebabs with minty broad beans

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Prep: 15 mins Cook: 20 mins

Easy

Serves 4
A low-calorie supper of skewered, marinated meat with peppers, beans and a hint of lemon

Nutrition and extra info

Nutrition: per serving

  • kcal329
  • fat13g
  • saturates5g
  • carbs28g
  • sugars6g
  • fibre10g
  • protein26g
  • salt0.2g
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Ingredients

  • 200g baby new potato, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 250g lean lamb neck, cut into 2½ cm dice
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 red pepper, deseeded and cut into large chunks
  • 2 garlic clove, crushed
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lemon ½ juiced, ½ cut into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 600g fresh or frozen broad bean
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 2 tbsp mint sauce
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. Bring a pan of water to the boil, tip in the potatoes and cook for 8-10 mins until tender. Scoop out the potatoes, keeping the cooking water on a gentle boil. Put the lamb, potatoes and pepper in a bowl. Add the garlic, oil and lemon juice. Season, then toss well to coat.

  2. Heat a griddle pan over a medium-high heat. Thread the lamb, pepper and potatoes onto 8 pre-soaked kebab skewers. When the pan is hot, grill the kebabs for 3-4 mins on each side until nicely charred around the edges.

  3. Add the broad beans to the boiling water and cook for 5 mins. Drain and pop the beans out of their skins if you have time. Mix with the mint sauce.

  4. Serve the kebabs on top of the beans with lemon wedges for squeezing over.

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