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🍽️ Grilled Lamb Skewers with Beans

300 kcal · 30 min · 4 servings

Ingredients

• 200 g green beans
• salt
• 300 g lamb fillet
• 4 garlic cloves
• 12 small fresh bay leaves
• 12 lemon peel pieces (approx. 1 x 2 cm, from untreated fruit)
• allspice (ground)
• coriander (ground)
• cumin (ground)
• black pepper (ground)
• 3 tbsp olive oil
• 4 tbsp white onion (finely chopped)
• 2 tbsp vegetable broth
• 1 tomato (approx. 100 g)
• 2 tbsp chopped dill tips

Instructions

1. 1. Wash the beans and remove the ends.
2. 2. Cook the beans in boiling salted water for 8 minutes.
3. 3. Drain the beans and rinse them with cold water.
4. 4. Let the beans drain well.
5. 5. Wash the lamb fillet and pat it dry.
6. 6. Cut the fillet in half lengthwise.
7. 7. Cut the meat crosswise into 12 equal pieces.
8. 8. Lightly press the meat pieces flat.
9. 9. Peel the garlic.
10. 10. Cut each garlic clove lengthwise into 3 slices.
11. 11. Wash the bay leaves.
12. 12. Pat the bay leaves dry.
13. 13. Place a piece of lemon zest on a piece of lamb.
14. 14. Thread the lamb piece onto a skewer.
15. 15. Thread a garlic slice onto the skewer.
16. 16. Thread a bay leaf onto the skewer.
17. 17. Repeat steps 13 to 16 until all ingredients are used up.
18. 18. You should end up with 4 skewers, each with 3 pieces of lamb, 3 garlic slices, and 3 bay leaves.
19. 19. Mix a pinch of allspice, coriander, cumin, pepper, and salt.
20. 20. Season the skewers with the spice mixture.
21. 21. Heat 2 tablespoons of olive oil in a large pan.
22. 22. Fry the lamb skewers on all sides for about 5 to 6 minutes.
23. 23. Heat the remaining olive oil in a small pan.
24. 24. Sauté the onions in it.
25. 25. Add the beans.
26. 26. Simmer the vegetables for 2 to 3 minutes.
27. 27. Pour in the vegetable broth.
28. 28. Season the mixture with salt and pepper.
29. 29. Wash the tomatoes.
30. 30. Remove the stem attachment.
31. 31. Halve the tomatoes.
32. 32. Remove the seeds.
33. 33. Cut the flesh lengthwise into wedges.
34. 34. Plate the lamb skewers.
35. 35. Add the beans.
36. 36. Add the tomato wedges.
37. 37. Garnish with dill.

Nutrition per serving

• kcal: 300
• Protein: 34 g · Fett/Fat: 15 g · Carbs: 10 g