Spicy Lamb Skewers with Spinach and Pomegranate Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 222.8 μg | (371 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 2 Tbsps Walnut
- 1 bunch parsley
- 500 grams Ground lamb
- 1 tsp salt
- 1 tsp peppers
- 1 tsp ground paprika
- 1 pinch cinnamon
- 2 Tbsps vegetable oil (For brushing)
- 200 grams Spinach
- 1 pomegranate
- 100 grams Greek Yogurt (0.1% fat)
- 3 Tbsps olive oil
- 12 Wooden skewers
Preparation steps
Place the wooden skewers in a bowl of cold water to soak. Peel the onion and garlic and finely chop. Finely chop the walnuts. Rinse the parsley, shake dry and finely chop. In a bowl, mix together the ground lamb, onions, garlic, nuts and parsley, season with salt, pepper, paprika and cinnamon spice and knead well to combine.
Divide the mixture into 12 equal portions. With moistened hands shape each portion into 10 cm (approximately 4-inch) long sausage shapes, thread onto the skewers and brush with oil. Rinse the spinach and shake dry. Halve the pomegranate, extract the seeds with a spoon and collect the juice. In a bowl, stir together half the seeds, the yogurt, olive oil, salt and pepper.
Heat the grill to medium and lightly oil the grates. Place the skewers on the grill and cook, turning until cooked through, 6-8 minutes. Place the spinach on plates, sprinkle with the remaining pomegranate seeds and place the skewers on top. Serve with the pomegranate-yogurt sauce.
