Lamb Kebabs With Bean And Arugula Salad - cooking recipe

Ingredients

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

Preparation

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.
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.
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.