Directions:
- Combine coriander, dill, basil, mint, marigold, salt and pepper in a large bowl.
- Add lamb and toss thoroughly to coat.
- Cover and refrigerate for 30 minutes.
- Add onion and vinegar.
- Toss thoroughly to coat.
- Cover and refrigerate for at least 30 minutes more, or up to 8 hours.
- Preheat grill.
- Thread lamb onto skewers. Dumas says that if you don't have skewers you can use the cleaning-rod of your rifle.
- Oil grill grate.
- Arrange skewers on grill.
- Cook, turning with tongs, until browned and cooked to taste, 8-12 minutes for well done, brushing with oil several times.
- Sprinkle with sumac if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 521.52 Kcal (2183 kJ) | ||
| Calories from fat | 369.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.07g | 63% | |
|---|---|---|---|
| Cholesterol | 112.27mg | 37% | |
| Sodium | 707.42mg | 29% | |
| Potassium | 562.21mg | 12% | |
| Total Carbs | 3.58g | 1% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 29.3g | 59% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 7.4mg | 41% | |
| Calcium | 38.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 189.84 Kcal (795 kJ) | ||
| Calories from fat | 134.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.95g | 63% | |
|---|---|---|---|
| Cholesterol | 40.87mg | 37% | |
| Sodium | 257.51mg | 29% | |
| Potassium | 204.65mg | 12% | |
| Total Carbs | 1.3g | 1% | |
| Sugars | 0.5g | 6% | |
| Dietary Fiber | 0.29g | 3% | |
| Protein | 10.67g | 59% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 2.7mg | 41% | |
| Calcium | 14.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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