In a food processor, grind together the fresh coriander, mint, chili pepper, garlic, and ginger. Place in a mixing bowl with the yogurt, cumin, ground coriander, cinnamon, and cloves.
Add the lamb and mix well. Allow to marinate for at least 2 to 3 hours in the refrigerator.
Chop the vegetables and add to the marinade mixture. Mix to coat well.
Heat the grill, allowing it to get very hot.
Thread the meat and vegetables onto skewers.
Grill on high heat for about 5 minutes on each side.
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|Serving Size: 1 Serving (353g)|
|Recipe Makes: 4|
|Calories from Fat: 193 (59%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 180.8mg||56 %|
|Sodium 90.4mg||3 %|
|Potassium 922.6mg||24 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 14.1g|
|Protein 17.5g||25 %|
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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: 328
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