Grilled Lamb and Apricot Skewers
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 26 min.
Ready in
Calories:
642
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 50.6 g | (52 %) | ||
| Fat | 37.4 g | (32 %) | ||
| Carbohydrates | 24.5 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.85 g | (13 %) |
more nutritional values
| Vitamin A | 39.73 mg | (4,966 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.54 mg | (5 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 20.77 mg | (173 %) | ||
| Vitamin B₆ | 0.33 mg | (24 %) | ||
| Folate | 53.46 μg | (18 %) | ||
| Pantothenic acid | 1.46 mg | (24 %) | ||
| Biotin | 4.13 μg | (9 %) | ||
| Vitamin B₁₂ | 5.48 μg | (183 %) | ||
| Vitamin C | 8.53 mg | (9 %) | ||
| Potassium | 582.95 mg | (15 %) | ||
| Calcium | 89.6 mg | (9 %) | ||
| Magnesium | 55.02 mg | (18 %) | ||
| Iron | 5.66 mg | (38 %) | ||
| Zinc | 13.05 mg | (163 %) | ||
| Saturated fatty acids | 10.56 g | |||
| Cholesterol | 174 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 tsp Cumin
- 1 tsp ground coriander
- 2 garlic cloves
- ½ tsp ground paprika
- ½ tsp Harissa
- ½ lemon (juice and zest)
- 1 Tbsp Tomato paste
- 1 tsp chopped rosemary
- 4 Tbsps olive oil
- salt
- 800 grams lamb (such as Haxe)
- 120 grams Dried apricot
- 2 Tbsps finely chopped parsley
Preparation steps
1.
For marinade, crush the cumin and coriander finely with a pestle. Peel garlic and halve. Mix all the spices with the lemon juice and zest, tomato paste, rosemary, olive oil and a little salt.
2.
Rinse the meat, pat dry and cut into about 3 cm (approximately 1 inch) cubes. Alternately thread on skewers (or wooden skewers soaked in water) with the apricots and brush with marinade. Cover and infuse at least 2 hours in the refrigerator. Grill while turning 5-6 minutes. Serve garnished with fresh parsley. Serve with a yogurt dip and flatbread.
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