Grilled Lamb Kebabs with Couscous Salad
Healthy, because
Even smarter
Nutritional values
The lamb is not only a super protein supplier, but also convinces with B-vitamins, which play an important role in various metabolic processes in the body. The bitter substances from the pomegranate also support digestion.
Instead of couscous, you can also vary this dish with grilled lamb skewers, for example with millet or bulgur.
(Percentage of daily recommendation)
| Calorie | 846 cal. | (40 %) | ||
| Protein | 55.1 g | (56 %) | ||
| Fat | 55.18 g | (48 %) | ||
| Carbohydrates | 34.31 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.13 g | (14 %) |
| Vitamin A | 61.46 mg | (7,683 %) | ||
| Vitamin D | 0.17 μg | (1 %) | ||
| Vitamin E | 0.92 mg | (8 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 0.45 mg | (32 %) | ||
| Folate | 86.4 μg | (29 %) | ||
| Pantothenic acid | 1.77 mg | (30 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 5.48 μg | (183 %) | ||
| Vitamin C | 45.45 mg | (48 %) | ||
| Potassium | 876.8 mg | (22 %) | ||
| Calcium | 104.48 mg | (10 %) | ||
| Magnesium | 66.24 mg | (22 %) | ||
| Iron | 5.54 mg | (37 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 13.34 mg | (167 %) | ||
| Saturated fatty acids | 12.98 g | |||
| Cholesterol | 174.8 mg |
Ingredients
- For the kebabs
- 800 grams lamb (from the leg, ready to cook, trimmed)
- 2 garlic cloves
- 1 lemon (juiced)
- 100 milliliters olive oil
- freshly ground peppers
- Sea salt
- For the salad
- 350 milliliters Vegetable broth
- 1 generous pinch ground Cumin
- salt
- freshly ground peppers
- 250 grams instant Couscous
- 1 shallot
- 1 handful parsley
- 2 sprigs mint
- 1 red Bell pepper
- 1 pomegranate (seeds)
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- 4 Tbsps Yogurt (0.1% fat) (for garnish)
Preparation steps
For the kebabs, rinse the meat, pat dry and cut into 2 cm cubes (approximately 3/4 inch). Thread onto metal skewers and lay side by side in a flat dish or on a baking sheet.
For the marinade, peel the garlic and cut into slices. Mix with the lemon juice and oil. Drizzle over the kebabs, cover and leave to marinate for at least 2 hours in the refrigerator.
For the salad, boil the broth and season with the cumin, salt and pepper. Shower the couscous into the pan, remove from the heat and leave to soak for about 10 minutes.
For the kebabs, remove the kebabs from the marinade and drain. Season with salt and pepper.
Brown on all sides on a hot grill for 8-10 minutes. Brush regularly with the marinade while cooking.
For the salad, peel the shallot and chop finely. Rinse the parsley and mint, shake dry, pluck off the leaves and chop finely. Rinse the bell pepper, cut in half and then into small cubes.
Mix the bell pepper into the couscous together with the shallot, the herbs, the pomegranate seeds and the oil. Season with lemon juice, salt and pepper and arrange on plates along with the kebabs.
Serve with a spoonful of yogurt.
