Lamb Kebabs With Bean And Arugula Salad

• lamb Kebabs
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon chili powder
• 1 clove garlic peeled and crushed
• 1 lemon juice and grated zest
• 1 tablespoon olive oil
• 1 1/3 pounds lamb neck fillet cut into approx 24 cubes
• 2/3 cup plain yogurt
• 1/3 cup mint finely chopped
• salad
• bean
• 2 tablespoons olive oil
• 1 red onion peeled and sliced
• 1 clove garlic peeled and crushed
• 1 lemon juice and grated zest
• 2 tablespoons rosemary chopped
• 7 ounces butter beans cannned, rinsed and drained
• 7 ounces borlotti beans cannned, rinsed and drained
• 14 ounces 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.

ground cumin, ground coriander, chili powder, clove garlic, lemon juice, olive oil, plain yogurt, mint, salad, bean, olive oil, red onion, clove garlic, lemon juice, rosemary, butter beans, borlotti beans, beans, arugula

Taken from www.yummly.com/recipe/Lamb-Kebabs-with-Bean-and-Arugula-Salad-1403109 (may not work)