Directions:
- Soak the skewers in water about 30 minutes to avoid burning when you cook the lamb. Spear the lamb half way on the skewer, leave room for the stick to be handled. Combine the yogurt and spice blend. Place the lamb in the yogurt mixture and marinate in the refrigerator overnight. Remove from the marinade and season with salt and pepper. Sear in a hot pan or on a grill surface for 2 minutes on each side, or until cooked to desired doneness.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.26 Kcal (1663 kJ) | ||
| Calories from fat | 268.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.82g | 46% | |
|---|---|---|---|
| Cholesterol | 98.69mg | 33% | |
| Sodium | 123.45mg | 5% | |
| Potassium | 446.33mg | 9% | |
| Total Carbs | 6.8g | 2% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 23.02g | 46% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 2.7mg | 15% | |
| Calcium | 173.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 167.78 Kcal (702 kJ) | ||
| Calories from fat | 113.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.6g | 46% | |
|---|---|---|---|
| Cholesterol | 41.68mg | 33% | |
| Sodium | 52.14mg | 5% | |
| Potassium | 188.5mg | 9% | |
| Total Carbs | 2.87g | 2% | |
| Sugars | 2.59g | 25% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 9.72g | 46% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 1.1mg | 15% | |
| Calcium | 73.4mg | 17% | |
* 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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