Dress up basic grilled chicken skewers by serving with a minted fava bean salad. Plate with a side of fluffy couscous.
Cooking Light MAY 2009
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
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