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Lamb & potato kebabs with minty broad beans

Lamb & potato kebabs with minty broad beans

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal329
fat13g
saturates5g
carbs28g
sugars6g
fibre10g
protein26g
low insalt0.2g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

RECIPE TIPS
MAKE IT DIFFERENT
Minty lamb, broad bean & feta wraps for 4 Toss the lamb pieces with the garlic, olive oil, lemon juice and mint sauce. Heat a griddle pan and cook the lamb for 3-4 mins each side until cooked. Meanwhile, cook and pod the broad beans and warm 4 Mediterranean wraps. Fill each wrap with the lamb pieces, beans, a dollop of Greek yogurt and 25g crumbled feta.

Goes well with

Recipe from Good Food magazine, May 2012

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