Lamb Kebabs and Lima Bean Salad

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Lima beans are a good source of protein, iron, magnesium, potassium and zinc. They can increase energy levels by helping to restore iron and are delicious in soups, stews, salads, casseroles, by themselves or mixed with other vegetables.

Try this easy and delicious Lamb Kebabs and Lima Bean Salad recipe:

INGREDIENTS

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 2 cloves garlic, chopped
  • Kosher salt and black pepper
  • 3/2 pound boneless lamb top round steak or shoulder chop, cut into 16 pieces
  • 1 lemon, cut into 8 pieces
  • 1medium red onion, cut into 8 wedges (stem end left intact)
  • 1 pound frozen baby lima beans
  • 1 ounce Feta, crumbled (1/4cup)
  • ¼ cup pitted Kalamata olives, coarsely chopped
  • ¼ cup torn fresh mint leaves

DIRECTIONS

  1. Soak 8 wooden skewers in water for at least 15 minutes. Bring a large saucepan of water to a boil.
  2. 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 brown, add the lamb and toss to coat.
  3. Heat broiler. Thread the lamb, lemon and onion onto the skewers and place on a broiler-proof baking sheet.  Broil 3 to 4 minutes per side for medium-rare.
  4. 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 bowel with the remaining vinaigrette.  Add the Feta, olives and mint and toss to combine.  Serve with the kebabs

Serves:                 4

Total Time:         40 min

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