Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
456
Calories
27g
Protein
36g
Fat
9g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- =
- 1 lb tender lamb
- 2 tbsp vegetable oil
- Mix together:
- 1 tsp cumin powder
- Salt to taste
- 1/2 tsp pepper
- 1/2 tsp ginger powder
- 1 1/2 tsp coriander powder
- 5-6 garlic flakes, crushed
- 1 tsp chili powder
- Lemon juice or vinegar to mix
- =
Directions
1
Cut the lamb into square pieces and rub the paste all over the pieces. Marinate for 4-5 hours.
2
Brush the lamb with some oil and put it through the skewers and grill the kababs on a hot oven.
3
Turn them over frequently, brushing more oil if required.
4
Serve hot as a side dish.
5
Serves: 3-4
6
Preparation time: 45 minutes
Recipe sourced from
fandom