Turkish Kebabs
Turkish Kebabs - Spicy nuggets of deliciousness
Healthy, because
Even smarter
Nutritional values
The paprika in these protein-rich kebabs contains abundant B vitamins, which support metabolism.
Serve these skewers with a couscous and a tomato-cucumber salad to add even more vitamins to your meal.
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 575 mg | (14 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 9 ozs lamb (from the leg)
- 9 ozs Veal (from the leg)
- 1 lemon
- 3 sprigs oregano
- 4 Tbsps olive oil
- 1 tsp Aleppo pepper (or 1/4 tsp cayenne)
- 8 small onions
- 2 Hungarian wax peppers (or 3 Turkish)
- 7 ozs Yogurt (low-fat)
- 2 Tbsps Tahini
- 2 tsps Sumac
- salt
- peppers
Kitchen utensils
Preparation steps
Pat lamb and veal dry and cut into approximately 3/4-inch cubes.
Halve and squeeze lemon. Rinse oregano, shake dry and chop leaves coarsely. Combine 2 tablespoons lemon juice and 2 tablespoons olive oil and coat the meat pieces thoroughly. Leave to marinate for 2-3 hours in refrigerator.
Cook onions into boiling water for 3 minutes. Drain, rinse and peel.
Cut peppers into quarters, remove seeds, rinse and cut into large rectangles.
Combine yogurt, tahini, sumac, remaining lemon juice and olive oil. Season with salt and pepper.
Thread meat and vegetable onto skewers. Grill in a grill pan or over charcoal for about 10-12 minutes. Alternatively, skewers can be cooked on an oven rack (over a baking sheet to catch the drippings) under the oven broiler for 12-15 minutes. Turn frequently. Serve with sauce.
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