Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
640
Calories
36g
Protein
43g
Fat
30g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- =
- boneless lamb leg - 1 kg
- onions - 3 medium size (200g)
- milk - ½ cup (100g)
- olive oil 0 ¼ cup (50g)
- tomato paste - 2 tablespoons (20g)
- salt - 2 teaspoons (12g)
- black pepper - ½ teaspoon (3g)
- tomatoes - 3 medium size (300g)
- green peppers - 6 medium size (75g)
- =
Directions
1
Cut meat into 2 cm. cubes. Peel, wash and grate the onions, drain the juice and mix it well with milk, olive oil, tomato paste, salt and black pepper. Refrigerate the meat in this mixture for 24 hours. Wash the vegetables, remove the stems of the peppers. Chop the peppers 2 cm. thick and the tomatoes into 2 cm. cubes. Pass the meat, pepper and tomatoes alternately over skews. Broil each side over charcoal fire or in an electric grill for 3-4 minutes, turning until all sides are broiled.
Recipe sourced from
fandom