Lamb Kebab Skewers with Garnish
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
713
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 713 kcal | (34 %) | ||
| Protein | 62.06 g | (63 %) | ||
| Fat | 37.9 g | (33 %) | ||
| Carbohydrates | 34.85 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.82 g | (29 %) |
more nutritional values
| Vitamin A | 562.01 mg | (70,251 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin B₁ | 0.46 mg | (46 %) | ||
| Vitamin B₂ | 0.67 mg | (61 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 0.98 mg | (70 %) | ||
| Folate | 149.37 μg | (50 %) | ||
| Pantothenic acid | 2.27 mg | (38 %) | ||
| Biotin | 26.75 μg | (59 %) | ||
| Vitamin B₁₂ | 5.64 μg | (188 %) | ||
| Vitamin C | 125.45 mg | (132 %) | ||
| Potassium | 2,121.17 mg | (53 %) | ||
| Calcium | 196.8 mg | (20 %) | ||
| Magnesium | 129.05 mg | (43 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 1.89 μg | (1 %) | ||
| Zinc | 14.55 mg | (182 %) | ||
| Saturated fatty acids | 12.08 g | |||
| Cholesterol | 190.4 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the kofta
- 5 ½ cups minced lamb
- 1 onion (grated)
- 3 cloves garlic (crushed)
- 1 teaspoon crushed Red pepper flakes (ground)
- flat-leaf parsley (finely chopped)
- Oil (for cooking)
- Pita bread (to serve)
- salt
- peppers
- For the dressing
- 1 cup Greek yogurt
- ½ Cucumber (peeled and chopped, seeds removed)
Preparation steps
1.
Soak 16 wooden skewers in cold water for 15 minutes. Preheat the grill or barbecue. Mix the lamb, onion, garlic, chilli flakes and parsley together. Season with salt and pepper and divide the mixture into 16 portions.
2.
Press the meat around the skewers and brush with oil. Cook under the grill or on the barbecue for about 5 minutes or until the meat is cooked through, turning from time to time.
3.
For the dressing, mix the yoghurt with the cucumber and season with salt and pepper.
4.
For the salad, mix the peppers, tomatoes, cucumber and onion together and dress with the oil. Season with salt and pepper and scatter over the cress. Warm the pita breads and serve.
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