Grilled Lamb Skewers With Warm Fava Bean Salad

• 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

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.
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fava beans, extravirgin olive oil, fresh mint, lemon rind, lemon juice, salt, freshly ground black pepper, water, lamb, cooking spray, lemon wedges

Taken from www.myrecipes.com/recipe/grilled-lamb-skewers-with-warm-fava-bean-salad (may not work)