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

Joanne Weir
Recipe by Cooking Light May 2009

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • 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.

  • 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.

  • 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 $ —Karen MacNeil

Nutrition Facts

447 calories; fat 13.8g; saturated fat 2.3g; mono fat 7.8g; poly fat 2.8g; protein 43.3g; carbohydrates 52.4g; fiber 0.1g; cholesterol 55mg; iron 5.3mg; sodium 416mg; calcium 121mg.
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