Directions:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
- Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
- Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
- Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 876.2 Kcal (3668 kJ) | ||
| Calories from fat | 606.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.41g | 104% | |
|---|---|---|---|
| Cholesterol | 168.93mg | 56% | |
| Sodium | 721.2mg | 30% | |
| Potassium | 791.54mg | 17% | |
| Total Carbs | 22.31g | 7% | |
| Sugars | 15.17g | 61% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 42.32g | 85% | |
| Vitamin C | 24.2mg | 40% | |
| Iron | 4.7mg | 26% | |
| Calcium | 170.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 218.1 Kcal (913 kJ) | ||
| Calories from fat | 151.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.78g | 104% | |
|---|---|---|---|
| Cholesterol | 42.05mg | 56% | |
| Sodium | 179.52mg | 30% | |
| Potassium | 197.03mg | 17% | |
| Total Carbs | 5.55g | 7% | |
| Sugars | 3.77g | 61% | |
| Dietary Fiber | 0.51g | 8% | |
| Protein | 10.53g | 85% | |
| Vitamin C | 6mg | 40% | |
| Iron | 1.2mg | 26% | |
| Calcium | 42.5mg | 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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