Prawn Kebabs with Grain Salad
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
643
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 643 cal. | (31 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 10.8 mg | (90 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 898 mg | (22 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 246 mg | (82 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 166 μg | (83 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 333 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cups shrimp (peeled and de-veined)
- 1 lemon (cut into small chunks)
- 4 cloves garlic cloves (minced)
- ⅜ cup extra-virgin olive oil
- ½ lemon (juiced)
- 1 ¼ cups Bulgur
- ⅜ cup olive oil
- 1 cup boiling water
- 2 Plum tomato (seeded and diced)
- 1 red pepper (finely diced)
- ½ Red onion (finely diced)
- ½ small Cucumber (finely diced)
- 1 Tbsp mint (finely sliced)
- ½ lemon (juiced)
- salt
- peppers
Preparation steps
1.
Combine the lemon juice, extra-virgin olive oil and minced garlic in a mixing bowl. Marinate the shrimp in this mixture for 15-20 minutes.
2.
Meanwhile, prepare the tabbouleh by coating the bulgur wheat in 50ml of the olive oil and pouring over the boiling water. Cover the bowl tightly with clingfilm and let it stand for 10 minutes.
3.
Drain the bulgur wheat through a sieve, pressing on it to remove any excess water. Transfer to a large mixing bowl and toss with the pepper, tomato, red onion, cucumber.
4.
Add the rest of the olive oil, lemon juice and chopped mint and toss well again. Season to taste and chill until needed.
5.
Heat the grill to hot and then thread the shrimp onto the metal skewers, fitting 3-4 per skewer. Intersperse the shrimp with chunks of the lemon.
6.
Grill for 8-10 minutes until pink and cooked.
7.
Remove and transfer to serving plates. Serve alongside small bowls of the tabbouleh.
