Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 pound (450g) lamb, cubed
- 1/4 c. (60 ml) hoisin sauce
- 2 tbls (30 ml) light soy sauce
- 2 tbls (30 ml) rice wine vinegar (or possibly white wine vinegar)
- 2 tbls (30 ml) olive or possibly vegetable oil
- 2 teas (10 ml) grated fresh ginger
- 1 or possibly 2 large mangos
- wooden skewers soaked in water
Direcciones
- Combine sauces, vinegar, oil and ginger to make a marinade. Add in lamb cubes and marinate 4+ hrs or possibly overnight in the fridge.
- Tip: Marinate in a ziplock bag and take with mangos and skewers to barbeque at a picnic.
- Put wooden skewers in water to soak. Heat barbeque (or possibly oven grill). Cube mangoes to same size as lamb cubes. Alternate lamb and mango cubes on skewers.
- Grill over medium warm coals till lamb is tender and golden, basting with marinade as needed to keep moist.
- Serves 4 as main course or possibly use smaller cubes and amounts as appetizers.
- Good served with pita bread, couscous or possibly rice, salad and white wine.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 346 | |
| Calories from Fat 213 | 62% |
| Total Fat 23.63g | 30% |
| Saturated Fat 8.03g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 770mg | 32% |
| Potassium 332mg | 9% |
| Total Carbs 16.95g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 12.52g | 8% |
| Protein 16.43g | 26% |
