Try this Lamb Kebabs And Tabbouleh recipe, or contribute your own.
Suggest a better descriptionCut meat into 2.5 cm cubes. Toss with onion and rosemary. In a small bowl mix oil, lemon juice, lemon rind (if using), yoghurt, paprika, cumin and garlic. Stir into lamb. Cover and refrigerate at least four hours, preferably overnight. Drain burghul. Mix with other ingredients. Chill until needed. Thread lamb pieces onto skewers - which have been soaked in water to prevent them burning - alternating with vegetables. Baste with marinade and grill or barbecue - taking care not to overcook the meat. Serve with Tabbouleh salad and flat pitta bread. Serve with Hazelnut Cream Dressing. Leftover potential: Poor. Per serving: 151 Calories (kcal); 14g Total Fat; (79% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 4 servings | ||
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Calories: 147 | ||
Calories from Fat: 126 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.1mg | 0 % | |
Potassium 182.5mg | 5 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 4.5g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database 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: 147
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