Souvlaki with Tzatziki
Nutritional values
(Percentage of daily recommendation)
| Calorie | 950 cal. | (45 %) | ||
| Protein | 72.86 g | (74 %) | ||
| Fat | 64.2 g | (55 %) | ||
| Carbohydrates | 21.4 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.81 g | (6 %) |
| Vitamin A | 237.4 mg | (29,675 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 0.69 mg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.69 mg | (63 %) | ||
| Niacin | 26.39 mg | (220 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 79.05 μg | (26 %) | ||
| Pantothenic acid | 2.26 mg | (38 %) | ||
| Biotin | 6.35 μg | (14 %) | ||
| Vitamin B₁₂ | 6.85 μg | (228 %) | ||
| Vitamin C | 54.28 mg | (57 %) | ||
| Potassium | 1,452.39 mg | (36 %) | ||
| Calcium | 352.98 mg | (35 %) | ||
| Magnesium | 88.58 mg | (30 %) | ||
| Iron | 5.84 mg | (39 %) | ||
| Iodine | 0.59 μg | (0 %) | ||
| Zinc | 16.6 mg | (208 %) | ||
| Saturated fatty acids | 15.59 g | |||
| Cholesterol | 221.91 mg |
Ingredients
- Ingredients
- 1 kilogram lamb (from the haunch, boneless)
- 2 red and green Bell pepper
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 1 tsp dried oregano
- 8 Tbsps olive oil
- For Tsatziki
- 2 small Cucumber
- 600 grams Greek Yogurt (0.1% fat)
- 3 garlic cloves
- 1 Tbsp White vinegar
- 2 Tbsps olive oil
- salt
Preparation steps
Cut the lamb into bite-sized cubes, trimming away any tendons or fat.
Rinse and halve the peppers. Cut in half, remove the seeds and membranes, and cut into bite-sized cubes. Place the lamb and the peppers on skewers, alternating between the meat and the peppers.
Mix the lemon juice with the oregano and the oil. Season to taste with salt and pepper. Place the skewers in a flat dish, and baste thoroughly with the marinade. Cover and let marinate for 2-3 hours in the refrigerator.
Remove the skewers from the marinade, and drainthoroughly. Cook the skewers in a grill pan (or on a hot grill) for 4-6 minutes.
For the tzatziki, peel and halve the cucumber. Scrape out the seeds, coarsely grate, and mix with 1 teaspoon of salt. Let stand for 10 minutrs, then squeeze the cucumber of the excess liquid. Mix the cucumber into the yogurt. Peel the garlic and press into the cucumber mixture. Mix in the olive oil and vinegar, and season to taste with salt and pepper.
Serve the lamb skewers with the tzatziki on the side.
