Grilled Shashlik Skewers
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
370
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 187 mg | (197 %) | ||
| Potassium | 735 mg | (18 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beef (for pan-frying)
- 6 Tbsps olive oil
- 1 garlic clove
- 1 tsp chopped rosemary
- 1 small yellow Bell pepper
- 1 small green Bell pepper
- 1 small red Bell pepper
- 1 small Zucchini
- salt (and pepper)
- 8 Wooden skewers
Preparation steps
1.
Peel garlic, press into the oil, stir in rosemary and season with salt and pepper. Rinse meat, pat dry, cut into bite-size cubes, put in the garlic oil and marinate for 1 hour while turning.
2.
Rinse peppers, cut in half, remove seeds and ribs and cut into bite-sized squares. Trim zucchini, rinse and cut into 0.5 cm (approximately 1/4 inch) thick slices.
3.
Remove the meat from the marinade, drain and alternately thread with the vegetables on wooden skewers. Brush vegetables with remaining oil and grill the skewers on the hot grill while turning about 10 minutes.
