Grilled Meat and Vegetables Skewers with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 823 cal. | (39 %) | ||
| Protein | 46.14 g | (47 %) | ||
| Fat | 60.99 g | (53 %) | ||
| Carbohydrates | 28.64 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.41 g | (25 %) |
| Vitamin A | 260.19 mg | (32,524 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.75 mg | (15 %) | ||
| Vitamin B₁ | 1.21 mg | (121 %) | ||
| Vitamin B₂ | 0.93 mg | (85 %) | ||
| Niacin | 22.08 mg | (184 %) | ||
| Vitamin B₆ | 1.68 mg | (120 %) | ||
| Folate | 103.2 μg | (34 %) | ||
| Pantothenic acid | 2.13 mg | (36 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 1.58 μg | (53 %) | ||
| Vitamin C | 123.23 mg | (130 %) | ||
| Potassium | 1,346.52 mg | (34 %) | ||
| Calcium | 362.95 mg | (36 %) | ||
| Magnesium | 91.87 mg | (31 %) | ||
| Iron | 3.51 mg | (23 %) | ||
| Iodine | 7.89 μg | (4 %) | ||
| Zinc | 4.84 mg | (61 %) | ||
| Saturated fatty acids | 15.08 g | |||
| Cholesterol | 139 mg |
Ingredients
- For the skewers
- 600 grams Pork
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 2 onions
- For the marinade
- 125 milliliters olive oil
- 2 Tbsps freshly chopped Fresh herbs (Parsley, thyme, rosemary)
- 2 peeled and chopped garlic cloves
- ½ organic lemon (zested)
- freshly ground peppers
- For the salad
- 1 head Iceberg lettuce
- ½ Cucumber
- 1 onion
- 2 Tomatoes
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 200 grams Feta
- 80 grams black, pitted Olives
- For the salad dressing
- 2 Tbsps White vinegar
- 2 Tbsps Vegetable broth
- 1 tsp Mustard
- 1 Tbsp chopped parsley
- 4 Tbsps olive oil
Preparation steps
For the skewers: rinse and pat dry meat, cut into bite-sized pieces.
Rinse and dry bell peppers, halve and remove seeds and ribs, cut into bite-sized pieces. Peel onions, quarters lengthwise and separate into individual layers.
Thread meat, peppers and onions on wooden skewers, alternating.
Whisk all ingredients for the marinade, pour into a shallow pan and place skewers into it. Refrigerate for at least 1 hour, turning occasionally.
For the salad: rinse lettuce, spin dry and tear into bite-sized pieces. Peel cucumber and onion. Cut tomatoes into slices. Rinse and dry bell peppers, halve and remove seeds and ribs, cut into strips. Cut feta into cubes. Combine all ingredients in a bowl, add olives. Combine all ingredients for the dressing and toss salad with it.
Remove skewers from the marinade, drain, season with salt and grill on a hot grill for about 6-8 minutes, turning often.
Arrange skewers on plates. Serve with salad and pita bread.
