Directions:
- In a small bowl, combine lemon juice, oregano, oil and garlic. Set aside 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight, turning occasionally.
- Drain lamb, discarding marinade in bag. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
- Grill kabobs, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until lamb reaches desired doneness and vegetables are crisp-tender, turning occasionally and basting with reserved marinade. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.05 Kcal (1729 kJ) | ||
| Calories from fat | 245.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.29g | 42% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 95.96mg | 4% | |
| Potassium | 1099.02mg | 23% | |
| Total Carbs | 20g | 7% | |
| Sugars | 10.78g | 43% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 22.95g | 46% | |
| Vitamin C | 83.5mg | 139% | |
| Iron | 2.9mg | 16% | |
| Calcium | 85.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 85.89 Kcal (360 kJ) | ||
| Calories from fat | 51.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 42% | |
|---|---|---|---|
| Cholesterol | 15.56mg | 25% | |
| Sodium | 19.95mg | 4% | |
| Potassium | 228.53mg | 23% | |
| Total Carbs | 4.16g | 7% | |
| Sugars | 2.24g | 43% | |
| Dietary Fiber | 1g | 19% | |
| Protein | 4.77g | 46% | |
| Vitamin C | 17.4mg | 139% | |
| Iron | 0.6mg | 16% | |
| Calcium | 17.7mg | 9% | |
* 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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