1. Soak the dry lima beans in water for three hours. Drain the beans and put aside the water. Rinse the beans and put in a medium pot with the water that has been put aside.
  2. Bring to a boil. Add the herbs, garlic, salt, and pepper and reduce the heat. Simmer until the beans are tender and remove from the heat. With a slotted spoon transfer the cooked beans to a food processor and blend with half the cooked liquid to produce a smooth, creamy, paste.
  3. Mint Yogurt: Mix all the ingredients in a small bowl. Taste and adjust the seasoning to your liking. Transfer sauce to a small squeeze bottle.
  4. Warm a grill or broiler to medium high heat and cook the kebabs 4 ½ minutes on each side.
  5. In the center of a serving plate spread an ample amount of lima bean cream. Place cooked kebabs on top, and garnish with mint yogurt. Serve.
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Lima Cream

200g (6 oz) lima beans

5 sprigs of thyme (1 ½ tsps. Chopped)

5 sprigs of sage (1 tbsp chopped)

One whole head of garlic divided in two

Salt and pepper to taste

600 ml water (2.5 cups)

Mint Yogurt

200g (2 ¾ fluid oz) *yogurt

5g (1 tsp) crushed garlic

2g (½ tsp) grated lemon zest

20g (12 3/4 tbsp) mint, finely chopped

2g (½ tsp) salt