Ingredients:
- 4 flat-leaf parsley sprigs
- pinch of saffron threads
- warm pita and greek-style plain yogurt for serving
Directions:
- In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree until smooth. Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.
- Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. Serve the lamb skewers with warm pita and yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 504.47 Kcal (2112 kJ) | ||
| Calories from fat | 393.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.71g | 67% | |
|---|---|---|---|
| Cholesterol | 117.63mg | 39% | |
| Sodium | 452.56mg | 19% | |
| Potassium | 237.99mg | 5% | |
| Total Carbs | 3.97g | 1% | |
| Sugars | 1.46g | 6% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 23.06g | 46% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 2.9mg | 16% | |
| Calcium | 37.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 263.73 Kcal (1104 kJ) | ||
| Calories from fat | 205.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.85g | 67% | |
|---|---|---|---|
| Cholesterol | 61.49mg | 39% | |
| Sodium | 236.59mg | 19% | |
| Potassium | 124.42mg | 5% | |
| Total Carbs | 2.07g | 1% | |
| Sugars | 0.76g | 6% | |
| Dietary Fiber | 0.37g | 3% | |
| Protein | 12.06g | 46% | |
| Vitamin C | 4.3mg | 14% | |
| Iron | 1.5mg | 16% | |
| Calcium | 19.4mg | 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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