Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 2 pounds beef cubes (or lamb)
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ˝ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3 garlic cloves, minced
- Onion wedges
- Olive oil cooking spray, or a few Tablespoons olive oil
Directions
Prepare the grill (don't forget to spray with oil before the fire is lit.) Combine ingredients, cumin thru garlic in a dish or plastic bag. Spray the meat cubes with olive oil spray or brush lightly with the olive oil. Toss the meat cubes in the rub, either in the plastic bag or roll the cubes in the dish.
Let the meat "age" in the refrigerator for up to 20 minutes.
Thread the meat cubes and onion wedges onto skewers alternately. Grill kebabs on the grill rack for 4-5 minutes on each side, or until the meat reaches the desired degree of doneness.
Category:Egyptian Recipes
Category:Egyptian Meat Dishes