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Lamb skewers with cannellini bean crush

  • Timer Prep 15 min
    Cook 14 min
  • Chart 395.0 cal/
  • Chef hat Easy


Drain and rinse the tinned cannellini beans. Crush the garlic cloves. Quarter the tomatoes. Cut the red onions so that there are 2 wedges per serving. Juice the lemons. Cut each of the lamb leg steaks into 4 cubes.


  1. 1 Mix together the lamb, cumin, rosemary and oil in a bowl.
  2. 2 Thread the lamb, onion wedges and tomato quarters on to skewers.
  3. 3 Heat a griddle to hot, then cook the kebabs over a medium heat for 7-9 minutes, turning occasionally, until brown but still juicy. Move on to the next step while you wait.
  4. 4 Meanwhile, heat the butter in a frying pan and cook the garlic and beans for 5 minutes.
  5. 5 Season, add the lemon juice and roughly crush with a fork. Serve with the skewers.
  • Average per serving
  • Calories 395.0kCal
  • Fat14.2g
  • Saturated6.25g
  • Salt2.4g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg