Ground Lamb Kebabs with Asparagus
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 108.7 μg | (181 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 288 μg | (96 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,352 mg | (34 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 431 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 9 g |
Ingredients
- 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)
Preparation steps
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.
From the mixture, shape balls and thread on the cinnamon sticks. Press well to sculpt slightly elongated.
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.
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.
Mix the green pepper into the asparagus and season. Serve with the kebabs and shallots.