Directions:
- Cut the lean lamb into 2cm cubes and place in a resealable plastic bag.
- In a food processor, put the onion, garlic, white wine, soy sauce, lemon juice or cider vinegar, oil and sugar. Season well with pepper then process until smooth. Pour over the lamb, seal and toss to coat.
- Marinate for 30 minutes at room temperature or refrigerate for up to 8 hours.
- Cut the yellow pepper into 2cm dice. Thread the lamb and pepper onto skewers. Brush the kebabs with oil.
- Barbecue or grill over a moderately high heat for about 6-8 minutes until the lamb is cooked, turning regularly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.85 Kcal (1502 kJ) | ||
| Calories from fat | 253.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.16g | 43% | |
|---|---|---|---|
| Cholesterol | 82.13mg | 27% | |
| Sodium | 423.85mg | 18% | |
| Potassium | 169.17mg | 4% | |
| Total Carbs | 6.03g | 2% | |
| Sugars | 1.12g | 4% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 20.55g | 41% | |
| Vitamin C | 116mg | 193% | |
| Iron | 1.3mg | 7% | |
| Calcium | 22.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 175.03 Kcal (733 kJ) | ||
| Calories from fat | 123.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.74g | 43% | |
|---|---|---|---|
| Cholesterol | 40.06mg | 27% | |
| Sodium | 206.73mg | 18% | |
| Potassium | 82.51mg | 4% | |
| Total Carbs | 2.94g | 2% | |
| Sugars | 0.55g | 4% | |
| Dietary Fiber | 0.45g | 4% | |
| Protein | 10.02g | 41% | |
| Vitamin C | 56.6mg | 193% | |
| Iron | 0.6mg | 7% | |
| Calcium | 10.9mg | 2% | |
* 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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