Lamb Kebabs With Lima Bean Salad Recipe

Name: Lamb Kebabs With Lima Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 tablespoon fresh oregano, chopped; 2 garlic cloves, chopped; ¼ teaspoon salt; 1 tablespoon salt; ¼ teaspoon pepper; 34 lb boneless lamb, top round steak cut into 16 pieces; 1 lemon, cut into 8 pieces; 1 red onion, cut into 8 wedges; 1 lb frozen baby lima bean; ¼ cup feta, cumbled; ¼ cup kalamata olive, coarsely chopped; ¼ cup fresh mint leaves, torn

Servings: persons

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh oregano, chopped
2 garlic cloves, chopped
¼ teaspoon salt
1 tablespoon salt
¼ teaspoon pepper
34 lb boneless lamb, top round steak cut into 16 pieces
1 lemon, cut into 8 pieces
1 red onion, cut into 8 wedges
1 lb frozen baby lima bean
¼ cup feta, cumbled
¼ cup kalamata olive, coarsely chopped
¼ cup fresh mint leaves, torn

1
Soak 8 wooden skewers in water for at least 15 minutes.
2
Bring a large saucepan of water to a boil.
3
Meanwhile, in a medium bowl, make the vinaigrette: Whisk together the oil, vinegar, oregano, garlic, 1/4 teaspoon salt and pepper.
4
Transfer half the vinaigrette to another medium bowl, add the lamb, and toss to coat.
5
Heat broiler.
6
Thread the lamb, lemon, and onion onto the skewers and place on a boilerproof baking sheet.
7
Broil 3 to 4 minutes per side for medium-rare.
8
Add the beans and 1 tablespoon salt to the boiling water and cook until the beans are tender, 2 to 3 minutes.
9
Rinse with cold water, drain well, and add the bowl with the remaining vinaigrett.
10
Add the feta, olives, and mint and toss to combine.
11
Serve with the kebabs.

10691

kcal

Calories

709

Fat

Carbs

1008

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh oregano, chopped, 2 garlic cloves, chopped, and more.

Yes, Lamb Kebabs With Lima Bean 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 Lima Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions