Lamb Skewers with Cucumber and Melon Salad

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Lamb Skewers with Cucumber and Melon Salad
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 43 min.
Ready in
Calories:
477
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie477 kcal(23 %)
Protein34.01 g(35 %)
Fat32.38 g(28 %)
Carbohydrates14.09 g(9 %)
Sugar added0 g(0 %)
Roughage1.63 g(5 %)
Vitamin A293.42 mg(36,678 %)
Vitamin D0.29 μg(1 %)
Vitamin E0.29 mg(2 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.38 mg(35 %)
Niacin13.68 mg(114 %)
Vitamin B₆0.3 mg(21 %)
Folate58.56 μg(20 %)
Pantothenic acid1.38 mg(23 %)
Biotin3.85 μg(9 %)
Vitamin B₁₂3.42 μg(114 %)
Vitamin C31.19 mg(33 %)
Potassium829.93 mg(21 %)
Calcium117.31 mg(12 %)
Magnesium61.01 mg(20 %)
Iron3.29 mg(22 %)
Iodine2.76 μg(1 %)
Zinc8.54 mg(107 %)
Saturated fatty acids7.9 g
Cholesterol109.49 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
½
500 grams
Lamb (Loin; triggered and parried ready to cook)
4
5 tablespoons
freshly ground Pepper
100 grams
½ handful
fresh Oregano

Preparation steps

1.

Preheat the oven to 100°C (approximately 212°F) convection. Rinse the cucumber, pat dry, peel, cut off the ends and cut into 2-3 cm (approximately 3/4-1 1/4 inch) pieces. Halve, seed, peel and cut the melon into bite-size pieces.

2.

Rinse the lamb, pat dry and cut into 2-3 cm (approximately 3/4-1 1/4 inch) thick slices. Using two sprigs of rosemary as a skewer, thread the meat onto the rosemary.

3.

Heat 2 tablespoons olive oil in a skillet and saute the skewers for 3-4 minutes on both sides, Season with salt and pepper, wrap in foil and keep warm in the oven.

4.

Divide 2 tablespoons olive oil among 4 flat plates and place the cucumber and melon cubes on it. Mix the yogurt with the remaining olive oil and drizzle over the cucumber and melon.

5.

Put the lamb skewers on the melon-cucumber salad, sprinkle with Aleppo pepper and garnish with fresh oregano leaves.