traditionally used with lamb but delicious with venison
*Combine ingredients and pour over the meat in a container, and mix thoroughly.
*Marinate at room temperature for 2 hours or longer to tenderize the meat(very important).
*Arrange meat on skewers with onions & peppers between them if you like.
*BBQ for about 10 minutes over charcoal.
*Slip the meat off the skewers and season with salt & pepper.
*Serve with steamed rice.
You can broil instead of BBQ but pat the meat dry first and then baste with oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (83g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 95 (69%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 7.7mg||0 %|
|Potassium 160.4mg||4 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 5.5g|
|Protein 1.2g||2 %|
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Calories per serving: 137
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