Directions:
- In a large resealable plastic bag, combine the oil, lemon juice, garlic, basil, oregano, pepper, salt and thyme; add lamb. Seal bag and turn to coat; refrigerate for 30 minutes.
- On eight metal or soaked wooden skewers, alternately thread the lamb and vegetables with mint leaves.
- Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness and vegetables are tender. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 473.54 Kcal (1983 kJ) | ||
| Calories from fat | 299.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.26g | 51% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 395.67mg | 16% | |
| Potassium | 1087.18mg | 23% | |
| Total Carbs | 15.61g | 5% | |
| Sugars | 4.8g | 19% | |
| Dietary Fiber | 8.69g | 35% | |
| Protein | 22.64g | 45% | |
| Vitamin C | 101.5mg | 169% | |
| Vitamin A | 3mg | 99% | |
| Iron | 358.6mg | 1992% | |
| Calcium | 165.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 136.28 Kcal (571 kJ) | ||
| Calories from fat | 86.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.57g | 51% | |
|---|---|---|---|
| Cholesterol | 21.54mg | 25% | |
| Sodium | 113.87mg | 16% | |
| Potassium | 312.88mg | 23% | |
| Total Carbs | 4.49g | 5% | |
| Sugars | 1.38g | 19% | |
| Dietary Fiber | 2.5g | 35% | |
| Protein | 6.52g | 45% | |
| Vitamin C | 29.2mg | 169% | |
| Vitamin A | 0.9mg | 99% | |
| Iron | 103.2mg | 1992% | |
| Calcium | 47.7mg | 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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