Lamb Kebabs With Lima Bean Salad
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh oregano, chopped
- 2 garlic cloves, chopped
- 14 teaspoon salt
- 1 tablespoon salt
- 14 teaspoon pepper
- 34 lb boneless lamb, top round steak cut into 16 pieces
- 1 lemon, cut into 8 pieces
- 1 red onion, cut into 8 wedges
- 1 lb frozen baby lima bean
- 14 cup feta, cumbled
- 14 cup kalamata olive, coarsely chopped
- 14 cup fresh mint leaves, torn
- Soak 8 wooden skewers in water for at least 15 minutes.
- Bring a large saucepan of water to a boil.
- Meanwhile, in a medium bowl, make the vinaigrette: Whisk together the oil, vinegar, oregano, garlic, 1/4 teaspoon salt and pepper.
- Transfer half the vinaigrette to another medium bowl, add the lamb, and toss to coat.
- Heat broiler.
- Thread the lamb, lemon, and onion onto the skewers and place on a boilerproof baking sheet.
- Broil 3 to 4 minutes per side for medium-rare.
- Add the beans and 1 tablespoon salt to the boiling water and cook until the beans are tender, 2 to 3 minutes.
- Rinse with cold water, drain well, and add the bowl with the remaining vinaigrett.
- Add the feta, olives, and mint and toss to combine.
- Serve with the kebabs.
olive oil, red wine vinegar, fresh oregano, garlic, salt, salt, pepper, boneless lamb, lemon, red onion, bean, feta, kalamata olive, mint
Taken from www.food.com/recipe/lamb-kebabs-with-lima-bean-salad-447157 (may not work)