Grilled Lamb Skewers with Yogurt Sauce
(Percentage of daily recommendation)
|Calorie||662 kcal||(32 %)|
|Protein||54.91 g||(56 %)|
|Fat||44.23 g||(38 %)|
|Carbohydrates||10.9 g||(7 %)|
|Sugar added||0 g||(0 %)|
|Roughage||0.91 g||(3 %)|
|Vitamin A||107.28 mg||(13,410 %)|
|Vitamin D||0.88 μg||(4 %)|
|Vitamin E||0.36 mg||(3 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.53 mg||(48 %)|
|Niacin||20.7 mg||(173 %)|
|Vitamin B₆||0.35 mg||(25 %)|
|Folate||55.31 μg||(18 %)|
|Pantothenic acid||1.64 mg||(27 %)|
|Biotin||4.68 μg||(10 %)|
|Vitamin B₁₂||5.48 μg||(183 %)|
|Vitamin C||10.08 mg||(11 %)|
|Potassium||866.46 mg||(22 %)|
|Calcium||194.11 mg||(19 %)|
|Magnesium||60.16 mg||(20 %)|
|Iron||4.47 mg||(30 %)|
|Zinc||13.13 mg||(164 %)|
|Saturated fatty acids||11.5 g|
For the lamb skewers: Rinse the lamb, pat dry and cut into 2 cm (approximately 3/4 inch) cubes. Thread the lamb onto wooden skewers and arrange on a baking sheet.
For the marinade: Peel and finely chop the garlic. In a bowl, whisk the garlic with the lemon juice and oil. Season with the salt and pepper to taste. Drizzle over the skewers. Cover and marinate in the refrigerator for 2 hours.
For the yogurt sauce: Peel the cucumber, cut in half lengthwise, remove seeds and grate coarsely. Place in a bowl and season with salt. Allow to sit until the water is released, about 15 minutes.
Gently squeeze the excess moisture from the cucumbers. In a bowl, stir the cucumbers with the yogurt. Season with salt and pepper to taste. Cover and refrigerate for at least 15 minutes.
For the lamb skewers: Drain the skewers. Grill, while brushing with the marinade, until golden on all sides, about 10 minutes. Season with salt to taste.
For serving: Serve the skewers with the yogurt sauce.