Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
442
Calories
26g
Protein
36g
Fat
5g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 |
| 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
- ½ tsp freshly-ground cumin
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 tbsp cayenne pepper
- 1 tsp salt
- 1 tsp freshly-ground black pepper
- 1 Tbsp smoked paprika
- 4 cloves garlic , smashed and minced
- 1 pound (450 g ) leg of lamb (shank end), cut into 1½ inch cubes
Directions
1
Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight to marinate .
2
The next day, drain lamb and discard marinade.
3
Thread 4 lamb cubes onto one skewer. Repeat until all lamb has been skewered.
4
Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare.
5
Serve warm with couscous.
Recipe sourced from
wikibooks