Lamb Potato Kebabs With Minty Broad Beans Recipes
LAMB & POTATO KEBABS WITH MINTY BROAD BEANS
A low-calorie supper of skewered, marinated meat with peppers, beans and a hint of lemon
Provided by Cassie Best
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- Serve the kebabs on top of the beans with lemon wedges for squeezing over.
Nutrition Facts : Calories 329 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 0.2 milligram of sodium
MINTED LAMB KABOBS
Provided by Patrick and Gina Neely : Food Network
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add the lamb to a large gallon-size resealable plastic bag.
- Mix the olive oil, mint, white wine vinegar, garlic, salt, and pepper together in a measuring cup.
- Pour the marinade over the lamb, seal the top, and toss the lamb in the marinade, making sure it's completely coated. Place in the refrigerator to marinate for at least 1 hour or up to overnight.
- Meanwhile, to make the mint sauce: Add the mint, basil, capers, red pepper flakes, olive oil, white wine vinegar, salt, and pepper to a food processor. Pulse until smooth. Turn off and taste for seasoning, adding more salt and pepper, if needed. Remove to a bowl and refrigerate until serving.
- Preheat a grill to medium-high heat. With a clean tea towel, lightly oil the grill grates.
- Remove the lamb from the marinade, let excess drip off, and thread onto skewers.
- Season the lamb with salt and pepper. Grill for 8 minutes total for medium-rare, turning to cook all sides. Serve on a platter drizzled with sauce.
LAMB, TOMATO, AND MINT KEBABS
Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling!
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.
- Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.
Nutrition Facts : Calories 184 g, Fat 9 g, Fiber 1 g, Protein 21 g
LAMB KEBABS WITH MINT PESTO
Provided by Romney Steele
Categories Lamb Low Cal Backyard BBQ Dinner Parmesan Mint Pine Nut Summer Grill Grill/Barbecue Mortar and Pestle Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- For pesto:
- Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.
- For kebabs:
- Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
- Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
- Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.
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