Caribbean Grilled Lamb Skewers With Long Beans

By The Food Gal
WebMD Recipe from Foodily.com

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

1. 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.
2. 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. 
3. 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. 
4. 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. 
5. To serve, place long beans to the side, and lay skewers across them.