Grilled Lamb Kebab with Mango Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 838 cal. | (40 %) | ||
| Protein | 45.38 g | (46 %) | ||
| Fat | 56.28 g | (49 %) | ||
| Carbohydrates | 43.76 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.06 g | (27 %) |
| Vitamin A | 282.4 mg | (35,300 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.77 mg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.54 mg | (49 %) | ||
| Niacin | 18.63 mg | (155 %) | ||
| Vitamin B₆ | 0.83 mg | (59 %) | ||
| Folate | 167.36 μg | (56 %) | ||
| Pantothenic acid | 2.11 mg | (35 %) | ||
| Biotin | 6.85 μg | (15 %) | ||
| Vitamin B₁₂ | 4.11 μg | (137 %) | ||
| Vitamin C | 151.92 mg | (160 %) | ||
| Potassium | 1,226.27 mg | (31 %) | ||
| Calcium | 144.38 mg | (14 %) | ||
| Magnesium | 83.29 mg | (28 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 2.77 μg | (1 %) | ||
| Zinc | 10.42 mg | (130 %) | ||
| Saturated fatty acids | 12.87 g | |||
| Cholesterol | 140.5 mg |
Ingredients
- For the marinade
- 2 shallots
- 4 garlic cloves
- ½ tsp ground ginger
- 1 tsp ground Cumin
- 1 tsp lemon zest
- 200 grams Natural yogurt
- freshly ground peppers
- 100 milliliters olive oil
- 1 tsp sweet ground paprika
- For the skewers
- 1 onion
- 1 Red Bell pepper
- 1 green Bell pepper
- 600 grams lamb (from the leg, ready to cook)
- For the salsa
- 2 ripe Mangoes
- 1 Red chili pepper
- 1 ripe Avocado
- 1 Red onion
- 2 Tbsps chopped parsley
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
Preparation steps
For the marinade, peel the shallots and the garlic, mince and mix with remaining ingredients. Trim meat, pat dry and cut into 2.5 cm (approximately 1 inch) cubes. Reserve some marinade for basting.
Pour marinade over meat cubes and refrigerate overnight.
For the skewers, peel onion and cut into eighths. Rinse peppers and discard seeds and ribs and cut into bite size pieces. Remove the meat from the marinade and alternate meat, onion and pepper pieces on wooden skewers.
Preheat grill. Cook skewers 8-10 minutes or until done. Baste occasionally with marinade.
For the salsa, remove mango flesh from pit and dice finely. Rinse chile and cut in half lengthwise. Remove seeds and finely chop. Cut the avocado around the pit and open. Press the flesh carefully from the shell and dice finely into small cubes. Peel onion and chop finely. Mix with the mango, chile, avocado, parsley, lemon juice and 2 tablespoons olive oil. Season with salt and pepper.
Serve kebabs and salsa together.
