Ingredients
- 3/4 cup extra-virgin olive oil
- 1/3 cup lime juice, fresh
- 2 tablespoons lemon zest, grated
- 6 cloves garlic, minced
- 1 tablespoon cumin seed
- 1 tablespoon chili powder
- 1 tablespoon curry powder
- 1 teaspoon cayenne pepper
- 2 jalapeno peppers, minced
- 3 pounds boneless lamb loin, or well-trimmed leg, cut into 1-inch cubes
- 1 pound long beans, tips removed, left long or cut into 3-inch segments; or substitute green beans
- 2 teaspoons unsalted butter
- 12 wooden skewers, soak in a pan of water for at least 20 minutes
- Kosher salt
- freshly ground black pepper
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, ¼ 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. Sauté beans in remaining ¼ 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 ¼ 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.
Nutritional Information Makes: 12 servings
- Calories359
- Carbohydrates5.1g
- Dietary fiber2.0g
- Cholesterol99mg
- Fat22.9g
- Saturated fat5.3g
- Sodium174mg
- Protein33.0g
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