Grilled Lamb Skewers with Warm Fava Bean Salad

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Grilled Lamb Skewers with Warm Fava Bean Salad From Cooking Light

The bright, fresh taste and textures of this salad complement grilled beef, chicken, or fish as well. If using wooden skewers, soak them in water 30 minutes before grilling.

4 cups shelled fava beans (about 8 pounds unshelled) 1 1/2 teaspoons extravirgin olive oil 1 tablespoon chopped fresh mint 1 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 2 tablespoons water 1 1/2 pounds leg of lamb, trimmed and cut into 1-inch cubes

Cooking spray

6 lemon wedges

Cook fava beans in boiling water for 1 minute or until tender. Drain, and rinse with cold water. Drain. Remove tough outer skins from beans, and discard skins.

Combine olive oil, chopped mint, lemon rind, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk. Heat 2 tablespoons water in a medium saucepan over medium-high heat, and add beans to pan. Cook 2 minutes or until beans are thoroughly heated. Add beans to juice mixture, and toss to coat.

Prepare grill.

Thread lamb onto 12 (8-inch) skewers. Coat lamb with cooking spray; sprinkle evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place skewers on grill rack coated with cooking spray; grill 7 minutes or until lamb is done, turning occasionally. Serve with salad and lemon wedges.

Yield: 6 servings (serving size: 2 skewers, 1/2 cup salad, and 1 lemon wedge)

NUTRITION PER SERVING CALORIES 284(33% from fat); FAT 10.3g (sat 4.3g,mono 4.5g,poly 0.7g); PROTEIN 24.8g; CHOLESTEROL 53mg; CALCIUM 51mg; SODIUM 442mg; FIBER 6.3g; IRON 3.1mg; CARBOHYDRATE 23g

Joanne Weir Cooking Light, APRIL 2007