Caribbean Grilled Lamb Skewers with Long Beans - 5.1g Carbs, 2g Fiber
By The Food Gal VIA WebMD Recipe from Foodily.com
The brainchild of San Francisco chef Joey Altman, this dish is a
super blend of flavors.
3/4 cup extra-virgin olive oil
1/3 cup fresh lime juice
2 Tbsp grated lemon zest
6 garlic cloves, minced
1 Tbsp cumin seed
1 Tbsp chili powder
1 Tbsp curry powder
Kosher salt
1 tsp cayenne pepper
Freshly ground black pepper
2 jalapeno peppers, minced
3 lb boneless lamb loin or well-trimmed leg, cut into 1-inch cubes
1 lb long beans, tips removed, left long or cut into 3-inch segments OR
substitute green beans
2 tsp unsalted butter
Put 12 wooden skewers in a pan of water to soak for at least 20 minutes.
Instructions
To prepare the lamb marinade, whisk together ½ cup of olive oil, lime
juice, lemon zest, garlic, cumin, chili powder, curry powder, 2 teaspoons
salt, cayenne, 1/4 teaspoon black pepper, and jalapenos in a medium bowl.
Taste and adjust salt, pepper, cayenne, and lime juice.
Put lamb cubes and marinade into a large glass baking dish and toss,
rubbing marinade all over lamb. Thread 4 to 5 pieces of lamb onto each
skewer. Place skewers into baking dish, cover with plastic wrap, and
refrigerate for at least 1 and up to 4 hours.
While lamb marinates, preheat a grill or broiler to medium-hot and
prepare beans. Saute beans in remaining 1/4 cup olive oil in a large
skillet over medium-high heat, stirring frequently, until they are
tender and begin to blister. Stir in butter, 1 teaspoon salt, and
1/4 teaspoon black pepper. When butter just begins to brown, transfer
beans to a warm serving platter and drape with foil.
Grill lamb, turning skewers every few minutes, until medium rare
(internal temperature of 130 degrees), about 6 minutes. (Alternately,
skewers can be broiled until medium rare.) Transfer skewers to a
plate and let stand for 5 minutes.
To serve, place long beans to the side, and lay skewers across them.
Servings: 12
Nutrition per Serving:
359 Calories, 22.9g Fat, 5.3g Saturated Fat, 99mg Cholesterol,
174mg Sodium, 5.1g Carbs, 2g Fiber, 33g Protein
