Lamb Kebabs With Lima Bean Salad
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh oregano
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 3/4 pound boneless lamb top round steak or shoulder chop, cut into 16 pieces
- 1 lemon, cut into 8 pieces
- 1 medium red onion, cut into 8 wedges (stem end left intact)
- 1 pound frozen baby lima beans
- 1 ounce Feta, crumbled (1?4 cup)
- 1/4 cup pitted kalamata olives, coarsely chopped
- 1/4 cup torn fresh mint leaves
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