Lamb & potato kebabs with minty broad beans

2 of 5-a-day 30-60 minutes 4 servings 400 kcal or less barbeque bbq family supper fibre folate good for you greece greek healthy mains skewers spring summer vitamin c

N/A

Source

Ingredients

200g baby new potato, halved

250g lean lamb neck, cut into 2.5cm 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

Method

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.