Lamb and Vegetable Skewers
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
419
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 419 cal. | (20 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 31.1 μg | (52 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 1,082 mg | (27 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 403 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3.333 cups lean Leg of lamb (cut into cubes)
- 1 Red onion (cut into pieces)
- 4 cherry Tomatoes
- 1 large Zucchini (thickly sliced)
- 1 red Bell pepper (seeds removed cut into pieces)
- 1 yellow Bell pepper (seeds removed cut into pieces)
- ½ cup olive oil
- ½ tsp Sea salt
- ¼ tsp freshly ground peppers
- 1 clove garlic cloves (crushed)
- 1 Tbsp chopped rosemary
- To garnish
- rosemary
Product recommendation
If using wooden skewers, soak them in cold water for 30 minutes before using, to avoid burning.
Preparation steps
1.
Put the lamb and vegetables into a bowl.
2.
Whisk together the oil, salt, pepper, garlic and rosemary and pour over the meat and vegetables. Mix well to coat. Cover and leave to stand for 1-2 hours.
3.
Heat the grill.
4.
Thread alternating pieces of lamb, courgettes, onion, peppers, and tomatoes on wooden skewers. See note.
5.
Place the skewers on the grill rack and grill about 15cm|6" from the heat for 5-7 minutes. Turn over the skewers and cook for a further 4-5 minutes, until the meat is cooked through.
6.
Place on a serving plate and garnish with rosemary.
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