INGREDIENTS (SERVES 2)
200g Lean lamb neck, cut into 2.5 cm dice
1 Red pepper, deseeded and cut into large chunks
1 Large courgette, cut into thick ‘wheels’
Red onion, cut into chunks
2 Garlic cloves, crushed
1 tbsp Olive oil
1 Lemon, 1⁄2 juiced, 1⁄2 cut into wedges
400g Fresh or frozen broad beans
2 tbsp Mint Sauce
METHOD
Put the lamb, pepper, courgette and red onion in a bowl. Add the garlic, oil and lemon juice. Season, then toss well to coat. Thread the lamb, pepper, courgettes and onion onto 4–6 pre-soaked kebab skewers.
Grill the kebabs for 3—4 mins on each side until nicely charred around the edges. Steam the broad beans for 5 mins. Drain and pop the beans out of their skins if you prefer them this way. Mix with the mint sauce. Serve the kebabs on top of the beans with lemon wedges for squeezing over.
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