Rating: 5 stars
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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.

Recipe by Cooking Light April 2007


Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

6 servings (serving size: 2 skewers, 1/2 cup salad, and 1 lemon wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Prepare grill.

  • 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.

Chef'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.

Nutrition Facts

284 calories; calories from fat 33%; fat 10.3g; saturated fat 4.3g; mono fat 4.5g; poly fat 0.7g; protein 24.8g; carbohydrates 23g; fiber 6.3g; cholesterol 53mg; iron 3.1mg; sodium 442mg; calcium 51mg.