Directions:
- In a small bowl, combine the first nine ingredients. Pour 1 cup into a large resealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting.
- Drain and discard maridane. On eight metal or soaked wooden skewers, alternately thread the lamb, onion and peppers. Grill, uncovered over medium-hot heat for 8-10 minutes on each side or until meat reaches the desired doneness (for medium-rare, a meat thermometer should read 145°; medium 160°; well-done 170°), basting frequently with reserved marinade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.5 Kcal (2338 kJ) | ||
| Calories from fat | 450.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.01g | 77% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 666.04mg | 28% | |
| Potassium | 483.76mg | 10% | |
| Total Carbs | 6.8g | 2% | |
| Sugars | 2.85g | 11% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 20.21g | 40% | |
| Vitamin C | 56.1mg | 94% | |
| Iron | 3mg | 16% | |
| Calcium | 40.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 241.25 Kcal (1010 kJ) | ||
| Calories from fat | 194.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.6g | 77% | |
|---|---|---|---|
| Cholesterol | 32.33mg | 25% | |
| Sodium | 287.7mg | 28% | |
| Potassium | 208.96mg | 10% | |
| Total Carbs | 2.94g | 2% | |
| Sugars | 1.23g | 11% | |
| Dietary Fiber | 0.73g | 7% | |
| Protein | 8.73g | 40% | |
| Vitamin C | 24.2mg | 94% | |
| Iron | 1.3mg | 16% | |
| Calcium | 17.5mg | 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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