Chicken Skewers with Fava Bean and Mint Salad

Dress up basic grilled chicken skewers by serving with a minted fava bean salad. Plate with a side of fluffy couscous.


6 servings (serving size: 2 skewers and 1/3 cup fava bean mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 447
Fat 13.8 g
Satfat 2.3 g
Monofat 7.8 g
Polyfat 2.8 g
Protein 43.3 g
Carbohydrate 52.4 g
Fiber 0.1 g
Cholesterol 55 mg
Iron 5.3 mg
Sodium 416 mg
Calcium 121 mg


2 cups shelled fava beans (about 4 pounds unshelled)
1/4 cup extra-virgin olive oil, divided
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh mint
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 3/4 pounds skinless, boneless chicken breast halves, cut into (1-inch) pieces
Cooking spray
6 lemon wedges (optional)
Fresh mint sprigs (optional)


1. Prepare grill to medium-high heat.

2. 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; discard skins.

3. Combine 3 tablespoons oil, rind, juice, chopped mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fava beans to oil mixture; toss to coat.

4. Thread chicken evenly onto 12 (8-inch) skewers. Brush chicken with remaining 1 tablespoon oil; sprinkle evenly with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place skewers on grill rack coated with cooking spray; grill 8 minutes or until done, turning once. Serve with fava bean mixture. Garnish with lemon wedges and mint sprigs, if desired.

Wine note: I love to mirror the flavors of the fava beans, mint, lemon juice, and lemon rind in this dish with a wine that's crisp and has green flavors of its own. A New Zealand sauvignon blanc is just the ticket. Try Babich 2007 from Marlborough, New Zealand, about $14. —Karen MacNeil