Ground Lamb Kebabs with Fava Bean Puree

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Ground Lamb Kebabs with Fava Bean Puree
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
481
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie481 cal.(23 %)
Protein40 g(41 %)
Fat22 g(19 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E3.2 mg(27 %)
Vitamin K37.1 μg(62 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.8 mg(73 %)
Niacin17.1 mg(143 %)
Vitamin B₆0.6 mg(43 %)
Folate119 μg(40 %)
Pantothenic acid1.4 mg(23 %)
Biotin11.1 μg(25 %)
Vitamin B₁₂3.6 μg(120 %)
Vitamin C68 mg(72 %)
Potassium1,077 mg(27 %)
Calcium74 mg(7 %)
Magnesium102 mg(34 %)
Iron5.9 mg(39 %)
Iodine11 μg(6 %)
Zinc5.2 mg(65 %)
Saturated fatty acids4.3 g
Uric acid304 mg
Cholesterol133 mg
Complete sugar10 g

Ingredients

for
4
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)
How healthy are the main ingredients?
olive oilparsleyoniongarlic cloveeggsalt

Preparation steps

1.

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.

2.

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.

3.

Serve the skewers with the bean puree and garnish with lemon wedges and parsley.

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