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Potato and bean salad with lamb skewers

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Served with a hearty Potato and bean salad, these lamb skewers are a flavour explosion. Switch your week up and give this simple but delicious dish a go.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
Potato and bean salad with lamb skewers


  • 1kg Spudlite potatoes, thickly sliced
  • 150g green beans, trimmed, halved lengthways
  • 1kg Coles Australian Diced Lamb
  • 1 tbs olive oil
  • 1 garlic clove, crushed
  • ½ tsp crushed peppercorns
  • ⅓ cup (95g) bought tzatziki dip
  • ⅓ cup (35g) flaked almonds, toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the potato in a large saucepan of boiling water for 13 mins. Add the green bean and cook for 2 mins or until potato and bean are tender. Refresh under cold water. Drain.
  2. Step 2

    Meanwhile, combine lamb, oil, garlic and peppercorn in a shallow ceramic or glass dish. Thread the lamb onto 12 metal or soaked bamboo skewers. Preheat a barbecue grill or chargrill on high. Cook the lamb, turning occasionally, for 6 mins for medium or until lamb is cooked to your liking.
  3. Step 3

    Divide the potato mixture among serving plates. Combine the tzatziki and 2 tbs water in a small bowl. Drizzle evenly over the potato salad. Sprinkle with almonds. Season. Serve with the lamb skewers.