Directions:
- In a small bowl, combine the first nine ingredients. Pour 1 cup into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.78 Kcal (2340 kJ) | ||
| Calories from fat | 450.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.01g | 77% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 666.07mg | 28% | |
| Potassium | 484.51mg | 10% | |
| Total Carbs | 6.86g | 2% | |
| Sugars | 2.85g | 11% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 20.22g | 40% | |
| Vitamin C | 56.2mg | 94% | |
| Iron | 3mg | 17% | |
| Calcium | 40.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 241.17 Kcal (1010 kJ) | ||
| Calories from fat | 194.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.59g | 77% | |
|---|---|---|---|
| Cholesterol | 32.3mg | 25% | |
| Sodium | 287.48mg | 28% | |
| Potassium | 209.12mg | 10% | |
| Total Carbs | 2.96g | 2% | |
| Sugars | 1.23g | 11% | |
| Dietary Fiber | 0.73g | 7% | |
| Protein | 8.73g | 40% | |
| Vitamin C | 24.2mg | 94% | |
| Iron | 1.3mg | 17% | |
| Calcium | 17.7mg | 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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