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Suggest a better descriptionSimmer the Annatto and cumin seeds in the oil for 5 minutes. Strain the oil and discard the seeds. Place all the ingredients for the marinade in a blender and puree until smooth. Marinate the meat in the mixture overnight, refigerated. Thread meat onto skewers and grill over charcoal or under the over broiler until medium-rare, basting frequently with the marinade. Heat index: 6 on a scale of 1-10
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 8 | ||
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Calories: 280 | ||
Calories from Fat: 89 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 277.8mg | 85 % | |
Sodium 226mg | 8 % | |
Potassium 743.9mg | 20 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.7g | ||
Protein 40.3g | 58 % | |
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: 280
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