Try this Marinated Lamb Kabobs recipe, or contribute your own.
Suggest a better descriptionPreparation Time: 25 minutes Marinating Time: 2 hours Cooking Time: 6 minutes 1. Partially freeze lamb. Cut into 1/4-inch-thick strips about 3 inches long and 2 inch wide. Place in a plastic bag set in a deep bowl. 2. For marinade, stir together water, lemone juice, mint, mustard, oil, and garlic. Pour over lamb. Close bag. Marinate in the refridgerator for 2 hours or overnight, turning occsionally. Drain lamb, reserving marinade. 3. Meanwhile, in a small saucepan cook the zucchini, covered, in a small amount of boiling water for 2 minutes. Drain. 4. On five 12-to 15-inch skewers, alternately thread lamb accordion-style with onions and zucchini. 5. Place skewers on the unheated rack of a broiler pan; brush with marinade. Broil 3 inches from the heat for 6 to 8 minutes or to desired doneness, turning occasionally and brushing with marinade. 6. Add a cherry tomato to the end of each skewer during the last 1 minutes of broiling. Calories: 125, Protein: 16g, Carbohydrate: 4 g, Fat: 5g, Sodium: 62mg, Cholesterol: 53mg, Postassium: 353mg Posted to Digest eat-lf.v096.n144 From: lrausc19@email8.starnetinc.com Date: Fri, 6 Sep 1996 09:23:31 -0500
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 5 | ||
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Calories: 282 | ||
Calories from Fat: 167 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 61.8mg | 19 % | |
Sodium 98.3mg | 3 % | |
Potassium 728.6mg | 19 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 8.7g | ||
Protein 18.4g | 26 % | |
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: 282
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