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Ingredientes
- 2 lb Boneless leg of lamb
- 5 lrg Onions
- 1/4 c. Minced parsley
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 3 Tbsp. Cider vinegar
- 1 tsp Grnd cumin, optional
- 1/2 tsp Red pepper flakes
- 1/4 tsp Salt
- 1/4 tsp Grnd black pepper
- 2 x Green bell peppers
- 10 x Plumb tomatoes Cooked rice - optional
Direcciones
- Remove all visible fat and gristle from lamb and cut into 1 1/2" cubes.
- Thinly slice 1 onion. Combine sliced onion, parsley, extra virgin olive oil, vinegar, cumin, red pepper flakes, salt and pepper. Mix well. Add in lamb cubes and stir to coat proportionately. Cover and chill several hrs or possibly overnight.
- Cut remaining 4 onions in quarters. Cut bell peppers into 2-inch pcs.
- Thread lamb cubes onto skewers. Thread tomatoes, onions and bell peppers onto separate skewers to allow for individual cooking times. Grill lamb kebabs over warm coals, turning occasionally to cook lamb proportionately, about 15 min. Then place vegetables over coals and cook till tender, about 5 - 10 min. Serve skewers over a bed of rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 6 servings | |
| Calories 362 | |
| Calories from Fat 215 | 59% |
| Total Fat 24.02g | 30% |
| Saturated Fat 8.33g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 172mg | 7% |
| Potassium 552mg | 16% |
| Total Carbs 12.46g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.62g | 4% |
| Protein 23.44g | 38% |
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