Lamb kebabs with courgette and butter bean salad

Babiche Martens

I've combined the wonderful flavour of barbecued lamb kebabs with one of my favourite summer salads. Butter beans are delicious, creamy and add substance to a salad. When unexpected visitors arrive, vegetables will help make the lamb in this simple recipe go a little further, while the no-fuss yoghurt dressing adds a fresh flavour.

Ingredients

600 g	Lamb steaks, cut into 2cm cubes (Main)
1	Red pepper, cut into 2cm cubes
1 large	Red onion, peeled and cut into pieces
2 tsp	Olive oil
2 cloves	Garlic
½ tsp	Cumin
½ tsp	Paprika
2 Tbsp	Chopped rosemary
1 tsp	Brown sugar
2	Limes, zest and juice of
2	Courgettes, sliced
200 g	Green beans, blanched
1 cup	Butter beans
¼ cup	Flat leaf (Italian) parsley
1 Tbsp	Balsamic vinegar
2 Tbsp	Olive oil
1 cup	Natural yoghurt
1	Lemon, juiced
1 cup	Chopped mint

Directions

1. On bamboo skewers (that have been soaked for 30 minutes in water), thread lamb, pepper and red onion alternately.
2. In a small bowl mix oil, garlic, cumin, paprika, rosemary, sugar and lime. Massage into kebabs and set aside for 20-30 minutes to marinate.
3. Set barbecue to a high heat.
4. Cook skewers for 4 or 5 minutes each side until cooked through and nicely browned. Set aside to rest.
5. Cook courgettes on hot plate for 4 or 5 minutes each side. Place courgettes in a bowl. Add green beans, butter beans, parsley, vinegar, olive oil, salt and pepper.
6. Combine yoghurt, lemon and mint in a small bowl.
7. Serve skewers on a platter with salad served alongside and yoghurt dolloped on top.