Looking for a comforting and hearty meal that’s packed with flavor? Look no further than these delicious spiced lamb kebabs with cannellini beans! This recipe comes from the talented author and writer, Dr. Joan Ransley, and it’s sure to become a family favorite.
The key to these kebabs is the perfect balance of spice. The harissa paste adds a delicious kick, but it’s not overpowering. The lamb is tender and juicy, and the vegetables add a lovely sweetness. And let’s not forget the flavorful cannellini beans, which are simmered with leeks and thyme for a creamy and satisfying side dish.
This recipe is also incredibly easy to make. You can have dinner on the table in just 30 minutes, making it perfect for a busy weeknight. And best of all, it serves four people, so there will be plenty to go around.
Here’s what you’ll need:
* 400g lamb steak, cut into 2cm cubes
* One yellow pepper cut into 2cm cubes
* Four cherry tomatoes
* One courgette, cut into 1cm rings
* One medium red onion, cut into eight wedges
* Three tbsp harissa paste
* Two tbsp extra virgin olive oil
For the beans:
* One leek, trimmed
* One tbsp olive oil
* Two x 400g cans of cannellini beans, drained
* A small bunch of thyme
To serve:
* One lemon, cut into four wedges
* Four skewers
Instructions:
1. Before you begin, it’s important to avoid the temptation to cook the kebabs on a fierce heat. Cooking them on medium heat for a longer time allows the meat to become tender and develop a rich flavor.
2. Place the diced lamb into a bowl and stir in the harissa paste. Mix well and let the lamb marinate for at least half an hour.
3. Thread alternate pieces of lamb and vegetables (pepper, cherry tomatoes, courgette, and onion) onto the skewers. Set aside.
4. For the beans, slice the leek lengthwise and wash carefully to remove any grit. Slice the leek finely.
5. Drizzle a tablespoon of olive oil into a saucepan and heat gently. Add the sliced leek and cook until soft. Add the drained beans and 150ml of water. Strip the thyme leaves from their stalks and add to the beans. Cook gently for five minutes.
6. Preheat the grill. Drizzle a tablespoon of olive oil over the kebabs before placing them under a medium grill. Cook the kebabs for 10–15 minutes, turning frequently. The kebabs are cooked when the meat is browned and the vegetables are soft and browning around the edges.
7. Serve the kebabs with a portion of beans and a slice of lemon. Enjoy!
