Lamb and Bay Leaf Skewers with Dip
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
649
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 649 cal. | (31 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 673 mg | (17 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 361 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 400 grams boned Lamb cutlet
- 2 Tbsps olive oil
- 2 Tbsps Red wine vinegar
- 1 Tbsp lemon juice
- 1 Tbsp oregano
- 12 bay leaves
- 200 grams Greek Greek yogurt
- 1 garlic clove (pressed)
- 1 Tbsp lemon juice
- salt (and pepper)
- 2 Wooden skewers
Preparation steps
1.
Rinse lamb, pat dry and cut into cubes. Whisk together the oil, vinegar, lemon juice and oregano. Season with salt and pepper and toss with meat cubes. Preheat oven to 200°C (approximately 400°F). Soak skewers and bay leaves in cold water. Alternately thread pieces of meat with bay leaves on the skewers and cook in the oven on a wire rack-lined baking sheet for 10 minutes, then under the oven broiler (watching carefully) for 5 minutes.
2.
Mix yogurt with pressed garlic and lemon juice. Season with salt and pepper and serve with the lamb skewers.
