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Ingredientes
- 1/2 x English cucumber
- 3/4 c. yogurt
- 1/4 tsp chopped garlic
- 1 Tbsp. chopped parsley
- 1 Tbsp. chopped mint
- 1 Tbsp. lemon juice
- 1 Tbsp. extra virgin olive oil Salt to taste
- 1 sm onion roughly minced
- 2 Tbsp. lemon juice
- 2 Tbsp. extra virgin olive oil
- 1 1/2 lb lamb cut in cubes - (to 1 3/4) Salt to taste Freshly-grnd black pepper to taste
- 4 c. salad greens
- 4 lrg tomatoes (mix of colors) cored, and thickly sliced
Direcciones
- For the Cucumber Sauce: Grate the cucumber and lightly squeeze to remove extra liquid. Combine the yogurt, garlic, parsley, mint, cucumber, lemon juice, oil and salt to taste till well blended. Chill till serving. (Makes 2 c.)
- For the Lamb: Heat the grill or possibly broiler. Place the onion, lemon juice and extra virgin olive oil in the bowl of a food processor. Pulse till the onion is chopped. Transfer to a bowl. Add in the lamb and toss together to coat the lamb well.
- Divide the lamb among 8 metal skewers (Use metal skewers for the kebabs. Wooden skewers just do not cut it when there's no time for soaking). Season with salt and pepper. Grill or possibly broil till medium-rare, 10 min, turning every 3 to 5 min.
- Divide the salad greens among 4 serving plates, and arrange the tomatoes on top. Place 2 skewers atop each salad and top with the sauce. Or possibly serve on one large platter. Serve with some fresh crusty bread or possibly rolls.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 4 servings | |
| Calories 447 | |
| Calories from Fat 294 | 66% |
| Total Fat 32.79g | 41% |
| Saturated Fat 12.39g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 114mg | 5% |
| Potassium 888mg | 25% |
| Total Carbs 12.29g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 7.88g | 5% |
| Protein 26.42g | 42% |
