Lamb Skewers with Coconut and Bean Salad

Total time: 1hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 419 Kcal, 27g Protein, 8g Carbohydrates, 28g Fat


  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use grated zest only
  • 4 tbsp. olive oil
  • 2 tsp. chilli powder
  • 0.5 tsp. anise
  • 2 lamb loin (approx. 220 g each)
  • 8 sprig rosemary
  • 0.25 tsp. cinnamon
  • 24 cherry tomatoes (approx. 300 g)
  • 8 wooden skewer
  • 2 tsp. salt
  • 7 dl Water
  • 500 g cocoa beans
  • 2 tbsp. lemon juice
  • 1 clove of garlic, pressed
  • 1 tsp. ginger, finely grated
  • salt and pepper to taste
  • 150 g radish, cut into thin slices


  • Combine the oil and remaining ingredients including cinnamon. Cut each lamb loin lengthways into 8 strips approx. 5 mm wide. Halve the large rosemary sprig. Alternately place 3 cherry tomatoes and 2 strips of meat with the rosemary on each wooden skewer. Make sure that the strips of lamb are attached with 1 rosemary sprig each in a zigzag pattern on the skewers. Coat the skewers with the marinade, cover and chill for about an hour.
  • Charcoal/gas/electric grill: Grill the skewers over/on a high heat (approx. 200°C) for approx. 2 mins. each side.
  • Alternatively, if using a griddle: Heat the griddle then cook the skewers for approx. 3 mins. on each side. Salt the skewers.
  • Bring the water to the boil in a frying pan, add salt. Add the beans and simmer for approx. 7 mins. Remove, rinse in cold water, drain well. Combine the lemon and the remaining ingredients with the garlic, mix well and season. Cut the cocoa beans into approx. 4 cm long pieces. Mix the beans and the radish with the salad dressing, briefly steep. Serve the salad with the lamb skewers.

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