LAMB & POTATO KEBABS WITH MINTY BROAD BEANS

Lamb & potato kebabs with minty broad beans image

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

Provided by Cassie Best

Time 35m

Number Of Ingredients 8

Ingredients

200g baby new potato, halved
250g lean lamb neck, cut into 2.5cm dice
1 red pepper, 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

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