Name: Lamb kebabs with butter bean salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Lamb kebabs; 700 gram boned leg of lamb, trimmed, diced; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 2 teaspoon paprika; 2 teaspoon marjoram; 2 clove garlic, finely chopped; 1/2 cup olive oil; lemon wedges, to serve; Bean salad; 2 420g cans butter beans, rinsed, drained; 250 gram punnet cherry tomatoes, halved; 1 small red onion, halved, sliced; 2 tablespoon olive oil; 1 tablespoon red wine vinegar; 1/4 cup coriander leaves

Lamb kebabs with butter bean salad

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

Lamb kebabs

700 gram boned leg of lamb, trimmed, diced

1 teaspoon coriander seeds

1 teaspoon cumin seeds

2 teaspoon paprika

2 teaspoon marjoram

2 clove garlic, finely chopped

1/2 cup olive oil

lemon wedges, to serve

Bean salad

2 420g cans butter beans, rinsed, drained

250 gram punnet cherry tomatoes, halved

1 small red onion, halved, sliced

2 tablespoon olive oil

1 tablespoon red wine vinegar

1/4 cup coriander leaves

Method

1.Thread lamb onto 8 bamboo skewers and place in a large shallow dish.

2.Place seeds in a small frying pan and shake over a medium heat for 1 minute, until fragrant. Remove and cool.

3.Pound toasted seeds with a mortar and pestle. Transfer to a medium bowl. Add paprika, marjoram and garlic. Stir in olive oil, until combined. Pour over skewers. Cover and marinate for 30 minutes.

4.To make bean salad, place beans, tomato and onion in a medium bowl. Whisk oil and vinegar together in a jug. Season to taste.

5.Heat char-grill on high. Cook lamb skewers 3-6 minutes, each side, until cooked to your liking. Toss dressing and coriander through salad. Serve kebabs with bean salad and lemon wedges.

Soak skewers in water for 20 minutes before using, or use metal ones.
Note

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Ingredients

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