Lamb Kebabs With Bean And Arugula Salad Recipe

Name: Lamb Kebabs With Bean And Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None Lamb Kebabs; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp chili powder; 1 clove garlic, peeled and crushed; 1 None lemon, juice and grated zest; 1 tbsp olive oil; 1 1/3 lbs lamb neck fillet, cut into approx 24 cubes; 2/3 cup plain yogurt; 1/3 cup mint, finely chopped; None None Bean and Arugula Salad; 2 tbsp olive oil; 1 None red onion, peeled and sliced; 1 clove garlic, peeled and crushed; 1 None lemon, juice and grated zest; 2 tbsp rosemary, chopped; 7 oz cannned butter beans, rinsed and drained; 7 oz cannned borlotti or pinto beans, rinsed and drained; 1 x 14 oz can cannellini beans, rinsed and drained; 1 cup arugula

Servings: persons

None None Lamb Kebabs
2 tsp ground cumin
2 tsp ground coriander
1 tsp chili powder
1 clove garlic, peeled and crushed
1 None lemon, juice and grated zest
1 tbsp olive oil
1 1/3 lbs lamb neck fillet, cut into approx 24 cubes
2/3 cup plain yogurt
1/3 cup mint, finely chopped
None None Bean and Arugula Salad
2 tbsp olive oil
1 None red onion, peeled and sliced
1 clove garlic, peeled and crushed
1 None lemon, juice and grated zest
2 tbsp rosemary, chopped
7 oz cannned butter beans, rinsed and drained
7 oz cannned borlotti or pinto beans, rinsed and drained
1 x 14 oz can cannellini beans, rinsed and drained
1 cup arugula

1
Mix the cumin, coriander, chili powder, garlic, lemon juice and zest and 1 tbsp olive oil in a large bowl. Add the lamb; mix well. Marinate for at least 1 hr or overnight in the fridge. Mix the yogurt and mint together to make a dressing. Season well; set aside.
2
For the bean salad: Heat remaining olive oil in a frying pan; saute the onion and garlic for 2 mins until softened. Add the lemon juice and zest, rosemary and beans; cook for 2-3 mins until beans are heated through. Place in a large bowl; cool slightly. Fold in the arugula leaves. Set aside.
3
Thread lamb cubes onto 8 pre-soaked wooden skewers. Preheat a grill pan and cook the lamb kebabs for 15-20 mins, turning, until cooked to desired doneness. Transfer the bean salad to serving plates, top with the kebabs and serve with the yogurt and mint dressing.

1064

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: None None Lamb Kebabs, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp chili powder, and more.

Yes, Lamb Kebabs With Bean And Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lamb Kebabs With Bean And Arugula Salad

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