Lamb Kebabs With Bean And Arugula Salad

• None None Lamb Kebabs
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp chili powder
• 1 clove garlic, peeled and crushed
• 1 None lemon, juice and grated zest
• 1 tbsp olive oil
• 1 1/3 lbs lamb neck fillet, cut into approx 24 cubes
• 2/3 cup plain yogurt
• 1/3 cup mint, finely chopped
• None None Bean and Arugula Salad
• 2 tbsp olive oil
• 1 None red onion, peeled and sliced
• 1 clove garlic, peeled and crushed
• 1 None lemon, juice and grated zest
• 2 tbsp rosemary, chopped
• 7 oz cannned butter beans, rinsed and drained
• 7 oz cannned borlotti or pinto beans, rinsed and drained
• 1 x 14 oz can cannellini beans, rinsed and drained
• 1 cup arugula

1. Mix the cumin, coriander, chili powder, garlic, lemon juice and zest and 1 tbsp olive oil in a large bowl. Add the lamb; mix well. Marinate for at least 1 hr or overnight in the fridge. Mix the yogurt and mint together to make a dressing. Season well; set aside.
2. For the bean salad: Heat remaining olive oil in a frying pan; saute the onion and garlic for 2 mins until softened. Add the lemon juice and zest, rosemary and beans; cook for 2-3 mins until beans are heated through. Place in a large bowl; cool slightly. Fold in the arugula leaves. Set aside.
3. Thread lamb cubes onto 8 pre-soaked wooden skewers. Preheat a grill pan and cook the lamb kebabs for 15-20 mins, turning, until cooked to desired doneness. Transfer the bean salad to serving plates, top with the kebabs and serve with the yogurt and mint dressing.

kebabs, ground cumin, ground coriander, chili powder, clove garlic, lemon, olive oil, neck fillet, plain yogurt, mint, arugula salad, olive oil, red onion, clove garlic, lemon, rosemary, butter beans, pinto beans, cannellini beans, arugula

Taken from recipes-plus.com/api/v2.0/recipes/26667 (may not work)