Ingredients:
- 2 green jalapeno chiles, halved, seeded and deveined (optional)
- 1 garlic clove
- 1 red onion , cut into 1 1/2-inch pieces
- lime wedge
Directions:
- Soak ancho chile in small bowl of boiling water to cover 30 minutes or until chile is soft. Strain, reserving soaking liquid. Place chile and all remaining marinade ingredients in blender; blend to form smooth paste, adding reserved soaking liquid as needed.
- Pour marinade over lamb and red onion in resealable plastic bag. Refrigerate 2 hours, turning occasionally.
- Heat grill. Remove lamb and onion from marinade, leaving on plenty of the spice paste; discard marinade. Alternately thread lamb and onion onto 4 (12-inch) metal skewers. Grill, covered, over medium-high heat or coals 8 to 10 minutes or until browned on all sides and lamb is pink in center. Garnish with cilantro sprigs and lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1452.89 Kcal (6083 kJ) | ||
| Calories from fat | 929.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 103.33g | 159% | |
|---|---|---|---|
| Cholesterol | 112.27mg | 37% | |
| Sodium | 3974.68mg | 166% | |
| Potassium | 590.11mg | 13% | |
| Total Carbs | 67.71g | 23% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 63.05g | 126% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 3.5mg | 20% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 595.14 Kcal (2492 kJ) | ||
| Calories from fat | 380.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.33g | 159% | |
|---|---|---|---|
| Cholesterol | 45.99mg | 37% | |
| Sodium | 1628.13mg | 166% | |
| Potassium | 241.73mg | 13% | |
| Total Carbs | 27.74g | 23% | |
| Sugars | 0.92g | 9% | |
| Dietary Fiber | 1.12g | 11% | |
| Protein | 25.83g | 126% | |
| Vitamin C | 3.8mg | 15% | |
| Iron | 1.4mg | 20% | |
| Calcium | 16.7mg | 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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