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Ingredients
Lamb Skewers with Cucumber and Melon Salad
- Ingredients
- 2 Cucumber
- ½ Cantaloupe
- 500 grams lamb (Loin; triggered and parried ready to cook)
- 4 rosemary
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- 100 grams Yogurt (0.1% fat)
- Aleppo pepper
- ½ handful fresh oregano
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.
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.
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.
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.
Put the lamb skewers on the melon-cucumber salad, sprinkle with Aleppo pepper and garnish with fresh oregano leaves.
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 34.01 g | (35 %) | ||
| Fat | 32.38 g | (28 %) | ||
| Carbohydrates | 14.09 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.63 g | (5 %) |