Ground Lamb Kebabs with Asparagus

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Ground Lamb Kebabs with Asparagus
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Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 48 min.
Ready in
Calories:
461
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie461 cal.(22 %)
Protein49 g(50 %)
Fat22 g(19 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E6.5 mg(54 %)
Vitamin K108.7 μg(181 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.1 mg(100 %)
Niacin23.6 mg(197 %)
Vitamin B₆0.6 mg(43 %)
Folate288 μg(96 %)
Pantothenic acid2.5 mg(42 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂5.7 μg(190 %)
Vitamin C67 mg(71 %)
Potassium1,352 mg(34 %)
Calcium158 mg(16 %)
Magnesium90 mg(30 %)
Iron6.4 mg(43 %)
Iodine19 μg(10 %)
Zinc7.6 mg(95 %)
Saturated fatty acids4.8 g
Uric acid431 mg
Cholesterol181 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
1 garlic clove
1 shallot
1 handful parsley
2 sprigs oregano
800 grams Ground lamb
1 egg
breadcrumbs (as needed)
salt
Cumin (ground)
freshly ground peppers
8 Cinnamon stick
750 grams green Asparagus
8 scallions
1 Red chili pepper
2 Tbsps olive oil
12 shallots
olive oil (for brushing)
1 Tbsp green peppers (from a jar)
How healthy are the main ingredients?
parsleyolive oiloreganogarlic cloveshallotegg

Preparation steps

1.

Peel the garlic and the shallot and finely chop both. Rinse the parsley and the oregano, shake dry, pluck off the leaves and chop finely. Mix the ground lamb well with the garlic, shallot, herbs and egg. Optionally add breadcrumbs until the dough has a well-moldable consistency. Season with salt, cumin and pepper.

2.

From the mixture, shape balls and thread on the cinnamon sticks. Press well to sculpt slightly elongated.

3.

Peel the bottom third of the asparagus and cut off any woody ends. Trim the scallions, rinse and halve or cut into thirds depending on the length. Trim and rinse the chile. Sauté asparagus in a hot pan in 2 tablespoons olive oil for about 5 minutes. Add the chile and scallions and cook briefly. Season with salt, pour in a little water, cover and cook about 10 minutes until tender with a slight bite.

4.

Rinse the shallots and brush with oil. Baste the skewers with oil and cook with the shallots on the hot grill (possibly on an aluminum grill dish) on all sides 6-8 minutes. If this is not possible put the skewers on direct heat.

5.

Mix the green pepper into the asparagus and season. Serve with the kebabs and shallots.

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