Lamb & potato kebabs with minty broad beans
A low-calorie supper of skewered, marinated meat with peppers, beans and a hint of lemon
- Prep:15 mins
- Serves 4
Nutrition per serving
- kcal 329
- fat 13g
- saturates 5g
- carbs 28g
- sugars 6g
- fibre 10g
- protein 26g
- salt 0.2g
- 200g baby new potatoes, halved
- 250g lean lamb neck, cut into 2½ cm dice
- 1 red pepper, deseeded and cut into large chunks
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 1 lemon ½ juiced, ½ cut into wedges
- 600g fresh or frozen broad beans
- 2 tbsp mint sauce
TipMake it different
Minty lamb, broad bean & feta wraps for 4 Toss the lamb pieces with the garlic, olive oil, lemon juice and mint sauce. Heat a griddle pan and cook the lamb for 3-4 mins each side until cooked. Meanwhile, cook and pod the broad beans and warm 4 Mediterranean wraps. Fill each wrap with the lamb pieces, beans, a dollop of Greek yogurt and 25g crumbled feta.
Bring a pan of water to the boil, tip in the potatoes and cook for 8-10 mins until tender. Scoop out the potatoes, keeping the cooking water on a gentle boil. Put the lamb, potatoes and pepper in a bowl. Add the garlic, oil and lemon juice. Season, then toss well to coat.
Heat a griddle pan over a medium-high heat. Thread the lamb, pepper and potatoes onto 8 pre-soaked kebab skewers. When the pan is hot, grill the kebabs for 3-4 mins on each side until nicely charred around the edges.
Add the broad beans to the boiling water and cook for 5 mins. Drain and pop the beans out of their skins if you have time. Mix with the mint sauce.
Serve the kebabs on top of the beans with lemon wedges for squeezing over.