Ground Beef Skewers with Garlic Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 24.36 g | (25 %) | ||
| Fat | 49.34 g | (43 %) | ||
| Carbohydrates | 27.62 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.96 g | (10 %) |
| Vitamin A | 188.97 mg | (23,621 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.36 mg | (11 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.67 mg | (61 %) | ||
| Niacin | 4.32 mg | (36 %) | ||
| Vitamin B₆ | 0.52 mg | (37 %) | ||
| Folate | 68.47 μg | (23 %) | ||
| Pantothenic acid | 0.55 mg | (9 %) | ||
| Biotin | 2.03 μg | (5 %) | ||
| Vitamin B₁₂ | 2.33 μg | (78 %) | ||
| Vitamin C | 38.99 mg | (41 %) | ||
| Potassium | 897.89 mg | (22 %) | ||
| Calcium | 366.68 mg | (37 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.97 mg | (20 %) | ||
| Iodine | 6.39 μg | (3 %) | ||
| Zinc | 3.29 mg | (41 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Cholesterol | 106.23 mg |
Ingredients
- Ingredients
- 200 grams (approximately 7 ounces) shallots
- 400 grams (approximately 14 ounces) Zucchini
- ½ stale White roll
- ½ medium hot Mustard
- salt
- peppers
- 250 grams (approximately 8 1/2 ounces) Ground steak (for tartar)
- 1 bunch flat leaf parsley
- 2 Tbsps vegetable oil
- For the sauce
- 1 egg yolk
- 1 tsp lemon juice
- 1 Tbsp Vinegar
- salt
- ⅛ l olive oil
- 4 Yogurt
- 4 garlic cloves
- salt
- peppers
- grated Lemon peel
Preparation steps
Peel shallots, rinse zucchini and slice 1 cm (approximately 3/8-inch) thick. Tear the roll into large pieces, soak in a little lukewarm water to soften, squeeze it well.
Place the beef in a bowl along with the bread and mustard and mix well. Season with salt and pepper, then add 1/2 bunch chopped parsley.
Shape the meat mixture into 12-16 small meatballs.
Divide the meatballs among 4 skewers alternating with shallots, zucchini slices and parsley leaves.
In a pan heat the oil over medium. Add the skewers and cook, turning the skewers as they brown 5-10 minutes.
For the sauce: in a bowl, beat the egg yolks, lemon juice, vinegar and salt until fluffy, then gradually add the olive oil. Add the yogurt and stir along with the pressed garlic cloves until well combined.
Serve the skewers with the garlic sauce and a sprinkle of lemon zest.
Serve with baguettes.
