Chicken Skewers with Fava Bean and Mint Salad

Ingredients

• 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)

Preparation

1. 1. Prepare grill to medium-high heat.
2. 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. 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. 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.
5. 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