South African-Style Lamb Skewers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 680 mg | (17 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the marinade
- 1 small onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 1 Tbsp Curry
- 1 Tbsp brown sugar
- 100 milliliters mild White vinegar
- 150 milliliters dry sherry
- 4 Tbsps Apricot jam
- salt
- peppers
- 1 tsp cornstarch
- For the skewers
- 500 grams Leg of lamb (boneless or shoulder)
- 100 grams Bacon (thinly sliced)
- 2 red Bell pepper
- 1 Tbsp clarified butter
- lemon juice (for drizzling)
- fresh thyme (for garnish)
Preparation steps
For the marinade, peel onion and garlic, finely chop and sauté in hot oil. Sprinkle curry powder and sugar over onion mixture. Stir in wine, sherry and apricot jam and season with salt and pepper. Bring sauce to a boil, add 50 ml (approximately 1/4 cup) water and return to boil. Remove from heat, cover and cool.
For the skewers, cut lamb meat into 3-4 cm (approximately 1 to 1 1/2 inch) pieces. Cut bacon into 3 cm (approximately 1 inch) wide strips. Halve bell pepper, remove seeds and ribs and cut into 3-4 cm (approximately 1 inch) pieces. String skewers alternately with meat, bacon and bell pepper pieces. Pour marinade over skewers, cover and refrigerate at least 4 hours.
Remove skewers from marinade and set marinade aside. Heat butter in a pan and briefly fry skewers on all sides. Pour marinade and about 100 ml (approximately 1/2 cup) water into pan and braise skewers until cooked through, about 20 minutes. To serve, drizzle skewers with lemon juice and garnish with thyme.
