Serves: 6-8 Cooking time: 15 minutes Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or earthenware dish. Add remaining ingredients to lamb, mix well to coat meat, and cover. Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally. Lift lamb out of marinade and thread onto metal skewers. Pieces of bay leaf may be placed between lamb cubes. Cook under a hot grill or over glowing charcoal, running and basting frequently with marinade. Grill for 15 minutes or until cooked to taste. Place on a platter and garnish with parsley and lemon wedges. Serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (349g)|
|Recipe Makes: 6|
|Calories from Fat: 547 (68%)|
|Amt Per Serving||% DV|
|Total Fat 60.7g||81 %|
|Saturated Fat 25.1g||125 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 5g|
|Cholesterol 226.7mg||70 %|
|Sodium 210.9mg||7 %|
|Potassium 845.9mg||22 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2g|
|Protein 59.1g||84 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 809
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