Lamb Skewers with Beans and Tomatoes
Ingredients
- Ingredients
- 200 grams green Beans
- salt
- 300 grams Lamb fillet
- 4 garlic cloves
- 12 small, fresh bay leaves
- 12 pieces lemon zest (about 1 x 2 cm, organic)
- allspice (ground)
- cilantro (ground)
- Cumin (ground)
- Black pepper (ground)
- 3 Tbsps olive oil
- 4 Tbsps yellow onion (finely chopped)
- 2 Tbsps Vegetable broth
- 1 Tomato (100 grams)
- 2 Tbsps chopped Dill
Preparation steps
Trim beans and cook for 8 minutes in boiling salted water. Drain in a colander, rinse in cold water and drain.
Rinse lamb fillet, pat dry and cut in half lengthwise. Slice crosswise into 12 equal pieces and pound slightly flat.
Peel garlic cloves and cut lengthwise into 3 slices each. Rinse bay leaves and pat dry.
Thread skewers with 1 lemon peel piece, 1 lamb piece, 1 garlic slice and 1 bay leaf, proceeding until all ingredients are used (yields 4 skewers, each with 3 pieces of lamb, 3 slices of garlic, etc.). Mix together allspice, coriander and cumin and season with pepper and salt. Sprinkle seasoning over the skewers.
Heat 2 tablespoons olive oil in a large frying pan, add the lamb skewers and cook on all sides in for 5-6 minutes.
Heat the remaining olive oil in a small pan, add onion and sauté briefly. Add beans and vegetable stock and cook for 2-3 minutes. Season with salt and pepper.
Rinse the tomatoes, trim, cut in half, remove seeds and cores. Slice into into wedges.
Serve skewers with beans, tomatoes and dill tips.
