Directions:
- Place all of the marinade ingredients into a liquidiser and blend until smooth.
- Cut 1kg lean lamb, such as neck fillet or leg steaks into large chunks and toss in the spice mixture until well coated.
- Cover, refrigerate and leave to marinate for at least 1 hour or up to 24 hours (remove from the fridge 1 hour before cooking).
- Thread onto metal skewers and cook on the barbecue or under a preheated grill for about 5-7 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 755.62 Kcal (3164 kJ) | ||
| Calories from fat | 572.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.64g | 98% | |
|---|---|---|---|
| Cholesterol | 182.5mg | 61% | |
| Sodium | 197.8mg | 8% | |
| Potassium | 123.65mg | 3% | |
| Total Carbs | 4.99g | 2% | |
| Sugars | 1.08g | 4% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 43.47g | 87% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 4mg | 22% | |
| Calcium | 53.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 261.33 Kcal (1094 kJ) | ||
| Calories from fat | 198.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.01g | 98% | |
|---|---|---|---|
| Cholesterol | 63.12mg | 61% | |
| Sodium | 68.41mg | 8% | |
| Potassium | 42.76mg | 3% | |
| Total Carbs | 1.73g | 2% | |
| Sugars | 0.37g | 4% | |
| Dietary Fiber | 0.48g | 6% | |
| Protein | 15.03g | 87% | |
| Vitamin C | 1.5mg | 7% | |
| Iron | 1.4mg | 22% | |
| Calcium | 18.6mg | 5% | |
* 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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