Grilled Lamb Skewers with Warm Fava Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The bright, fresh taste and textures of this salad complement grilled beef, chicken, or fish as well. If using wooden skewers, soak them in water 30 minutes before grilling. Ingredients:
4 cups shelled fava beans (about 8 pounds unshelled) |
1 1/2 teaspoons extravirgin olive oil |
1 tablespoon chopped fresh mint |
1 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
2 tablespoons water |
1 1/2 pounds leg of lamb, trimmed and cut into 1-inch cubes |
cooking spray |
6 lemon wedges |
Directions:
1. Cook fava beans in boiling water for 1 minute or until tender. Drain, and rinse with cold water. Drain. Remove tough outer skins from beans, and discard skins.
2. Combine olive oil, chopped mint, lemon rind, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk. Heat 2 tablespoons water in a medium saucepan over medium-high heat, and add beans to pan. Cook 2 minutes or until beans are thoroughly heated. Add beans to juice mixture, and toss to coat.
3. Prepare grill.
4. Thread lamb onto 12 (8-inch) skewers. Coat lamb with cooking spray; sprinkle evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place skewers on grill rack coated with cooking spray; grill 7 minutes or until lamb is done, turning occasionally. Serve with salad and lemon wedges.
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