Ground Lamb Kebabs with Fava Bean Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 481 cal. | (23 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,077 mg | (27 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the bean puree
- 600 grams Broad bean (shelled)
- Sea salt
- 1 onion
- 3 Tbsps olive oil
- 100 milliliters dry white wine
- 1 Tbsp lemon juice
- For the skewers
- 2 garlic cloves
- 1 onion
- 3 Tbsps olive oil
- 500 grams Ground lamb
- 2 Tbsps Caper
- 1 egg
- 1 tsp sweet ground paprika
- ½ tsp sharp ground paprika
- 3 Tbsps chopped parsley
- 2 Tbsps breadcrumbs (as needed)
- salt
- freshly ground peppers
- Lemon wedge (for garnish)
- parsley (for garnish)
Preparation steps
For the bean puree: Cook the beans in a pot of boiling salted water until tender, about 8 minutes. Drain well. Peel the onion and chop finely. Heat the oil in a skillet and saute the onion until translucent, about 5 minutes in hot oil. Add the white wine and the beans and toss briefly. Add the lemon juice, transfer to a blender or food processor and puree. As desired, keep the bean puree hot or let cool.
For the skewers: Heat the grill and oil the grill grates. Peel and chop the onion and garlic. Heat 1 tablespoon oil in a skillet and saute the onion and garlic until translucent, remove from heat, transfer to a bowl and let cool. Add the ground lamb, capers, egg, spices and parsley to the bowl and knead until the mixture holds together, adding breadcrumbs if necessary. Season with salt and pepper and form the mixture into 6cm (approximately 2 1/2-inch) long ropes. Thread on skewers and brush with the remaining oil. Grill, turning the skewers as the lamb cooks, until cooked through, about 8 minutes.
Serve the skewers with the bean puree and garnish with lemon wedges and parsley.
