Lamb Skewers with Peperoncini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 641 mg | (16 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the lamb loin
- 400 grams Lamb loin
- 2 garlic cloves
- peppers
- 6 Tbsps olive oil
- For the meatballs
- 400 grams Ground lamb
- 1 onion
- 2 garlic cloves
- 1 Tbsp butter
- salt
- 1 tsp dried thyme
- ½ tsp ground paprika
- 1 generous pinch cayenne pepper
- 4 green, mild Pepperoncini
- For cooking
- vegetable oil
Preparation steps
For the lamb loin: Cut the lamb loin into 1 cm (approximately 1/4 inch) thick slices. Peel and press 2 cloves of the garlic. In a bowl, stir the garlic with the pepper and 3 tablespoons of olive oil. Place the lamb cubes in the bowl and toss to coat. Cover with plastic wrap and allow to marinate in the refrigerator.
For the meatballs: Peel and finely chop the onion and 2 cloves of the garlic. Heat the butter in a skillet. Add the onion and garlic, and cook until the onion is translucent. In a bowl, mix the ground meat with the thyme, paprika and cayenne pepper. Season with salt and pepper to taste. Knead until well combined.
Rinse the peperoncini and cut into 5 cm (approximately 2 inch) long pieces. Remove the seeds.
For the assembly and cooking: Preheat the grill. Shape the ground meat into golf ball sized meatballs, flatten slightly and drizzle with some olive oil. Drain the lamb loin and fold each slice in half. Thread the meatballs, lamb loin and peperoncini on skewers, alternating between each.
Grease the grill well. Cook the skewers over high heat until cooked through, about 3-5 minutes per side.
Season with salt and pepper to taste. Serve with toasted bread if desired.
