Grilled Mediterranean Skewers
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
195
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 343 mg | (9 %) | ||
| Calcium | 447 mg | (45 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 Red onion (cut into 8 pieces)
- 9 ozs Halloumi cheese (cut into 16 pieces)
- 8 cherry Tomatoes
- 1 yellow Bell pepper (seeds removed and cut into 4 pieces)
- 1 red Bell pepper (seeds removed and cut into 4 pieces)
- ⅜ cup olive oil
- salt
- peppers
- 1 clove garlic cloves (crushed)
- 1 Tbsp chopped parsley
- 1 tsp Caper (rinsed)
Product recommendation
Soak wooden skewers in cold water for 30 minutes before using, to avoid burning.
Preparation steps
1.
Thread the vegetables and cheese onto 8 wooden skewers.
2.
Place in a shallow dish, pour over 2 tablespoons of oil and season well with salt and pepper. Marinate for 1 hour.
3.
Mix the remaining oil with the garlic, parsley and capers and set aside.
4.
Heat the grill.
5.
Place the kebabs under the grill and cook for about 4 minutes on each side, until the vegetables are soft and slightly charred.
6.
Remove from the grill and drizzle a little of the parsley oil over each kebab before serving with cous cous.
