Lamb kebabs with minty broad beans

Prep: 15 mins

Cook: 20 mins

A low-calorie supper packed with flavour and nutrition.

200g baby new potatoes, halved

350g lean lamb neck, cut into 2½ cm dice

2 red peppers, deseeded and cut into large chunks

2 garlic cloves, crushed

1 tbsp olive oil

1 lemon ½ juiced, ½ cut into wedges

600g fresh or frozen broad beans

2 tbsp mint sauce

Soak 8 wooden skewers for 30 minutes.

Bring a pan of water to the boil, tip in the potatoes and cook for 8-10 minutes until tender.

Remove them, keeping the cooking water on a gentle boil.

Put the lamb, potatoes and peppers 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 the skewers.

When the pan is hot, grill the kebabs for 4 minutes on each side until charred around the edges.

Add the broad beans to the boiling water and cook for 5 minutes.

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.

Serves
4

Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Beans, Vegetables, Lamb

Recipe Type
Dinner, Family Dinners

Level of Difficulty
Easy

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