Lamb Kebabs with Lima Bean Salad
Fire up your grill for these succulent Lamb Kebabs with Lima Bean Salad, a showstopping dish that's bursting with Mediterranean-inspired flavors. Tender cubes of marinated lamb, infused with aromatic cumin, paprika, and garlic, are skewered and grilled to perfection, delivering smoky charred goodness in every bite. Paired with a vibrant lima bean salad featuring juicy cherry tomatoes, crisp red onions, tangy feta cheese, and a zesty lemon-olive oil dressing, this recipe offers an irresistible harmony of textures and tastes. Ready in just 40 minutes and perfect for summer gatherings or a weeknight treat, this wholesome dish is as nutritious as it is satisfying. Serve it warm with the chilled salad as a refreshing, colorful side, and watch it become a crowd favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams lamb leg or shoulder, cubed
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 wooden skewers, soaked in water for 30 minutes
- 250 grams lima beans, cooked and drained
- 200 grams cherry tomatoes, halved
- 1 red onion, finely sliced
- 2 tablespoons parsley, chopped
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 100 grams feta cheese, crumbled
- 0.5 teaspoon salt (for salad)
- 0.5 teaspoon black pepper (for salad)
Instructions
In a large bowl, combine the cubed lamb, olive oil, minced garlic, ground cumin, ground paprika, ground coriander, salt, and black pepper. Mix well to coat the lamb evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
While the lamb is marinating, prepare the lima bean salad. In a large mixing bowl, combine the cooked and drained lima beans, cherry tomatoes, red onion, and chopped parsley.
In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and black pepper. Pour this dressing over the salad and toss to combine thoroughly. Gently fold in the crumbled feta cheese. Cover and refrigerate until ready to serve.
Preheat a grill or grill pan over medium-high heat. Thread the marinated lamb cubes onto the soaked wooden skewers, dividing them evenly among the skewers.
Grill the lamb skewers for 8-10 minutes, turning occasionally, until the lamb is nicely charred and cooked to your preferred level of doneness.
Remove the lamb kebabs from the heat and let them rest for a few minutes.
Serve the lamb kebabs warm alongside the chilled lima bean salad for a beautifully balanced meal.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 4903 mg | 213% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 15.7 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3573 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
