ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Lamb Skewers with Warm Fava Bean Salad

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings (serving size: 2 skewers, 1/2 cup salad, and 1 lemon wedge)
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.

Ingredients

  • 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

Nutrition Information

  • calories 284
  • caloriesfromfat 33 %
  • fat 10.3 g
  • satfat 4.3 g
  • monofat 4.5 g
  • polyfat 0.7 g
  • protein 24.8 g
  • carbohydrate 23 g
  • fiber 6.3 g
  • cholesterol 53 mg
  • iron 3.1 mg
  • sodium 442 mg
  • calcium 51 mg

How to Make It

  1. 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.

  2. 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.

  3. Prepare grill.

  4. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.