Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 64 oz cubed lamb meat (5 cm)
- 6 small firm red tomatoes sliced
- 16 oz lard, chopped
- 1 tbsp vegetable oil
- 7 small onions, peeled and halved
- 1 tbsp salt
- 1 tspn ground allspice
- 1 tspn ground black pepper
- 1 tspn ground cinnamon
- 2 medium green bell peppers, chopped into medium pieces
- ½ cup finely chopped parsley
- charcoal
- =
Directions
Mix meat with onion, spices, salt, lard, parsley, and oil.
Place in refrigerator for 4 hours tossing occasionally.
Meanwhile prepare charcoal.
Thread meat, onion, tomatoes, bell peppers onto skewers, alternating the ingredients.
Grill over hot coals.
Turning several times until tender and browned, about 8 minutes.
Serve hot with salads and appetizers.
Note: If you use bamboo skewers, soak in water for 1 hour before using to keep the exposed portions from burning.