Bone the meat, cut it into small pieces, thread them on wooden or reed skewers (seven pieces on each, the one in the middle being fat). Cook under a moderately hot grill, turning them frequently so that they cook evenly. Sprinkle with salt and pepper.
In order to give the meat a particular taste, press the juice of 2 or 3 lemons into a dinner plate, add a little salt and oregano and beat well with a fork.
As soon as the meat is well cooked and juicy, but not to the point of being dry, moisten the skewers with the lemon mixture, turning them on every side and put them again under the grill for a further minute or two.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 4.7mg||0 %|
|Potassium 324.2mg||9 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 15.2g|
|Protein 2.6g||4 %|
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Calories per serving: 68
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