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: lamb Kebabs; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon chili powder; 1 clove garlic peeled and crushed; 1 lemon juice and grated zest; 1 tablespoon olive oil; 1 1/3 pounds lamb neck fillet cut into approx 24 cubes; 2/3 cup plain yogurt; 1/3 cup mint finely chopped; salad; bean; 2 tablespoons olive oil; 1 red onion peeled and sliced; 1 clove garlic peeled and crushed; 1 lemon juice and grated zest; 2 tablespoons rosemary chopped; 7 ounces butter beans cannned, rinsed and drained; 7 ounces borlotti beans cannned, rinsed and drained; 14 ounces cannellini beans rinsed and drained; 1 cup arugula

Servings: persons

lamb Kebabs
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
1 clove garlic peeled and crushed
1 lemon juice and grated zest
1 tablespoon olive oil
1 1/3 pounds lamb neck fillet cut into approx 24 cubes
2/3 cup plain yogurt
1/3 cup mint finely chopped
salad
bean
2 tablespoons olive oil
1 red onion peeled and sliced
1 clove garlic peeled and crushed
1 lemon juice and grated zest
2 tablespoons rosemary chopped
7 ounces butter beans cannned, rinsed and drained
7 ounces borlotti beans cannned, rinsed and drained
14 ounces 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.

1158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: lamb Kebabs, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon 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.

That's it — enjoy your meal!

Lamb Kebabs With Bean And Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions