Photo: Priscilla Du Preez
Grilled Lamb Spiedini with Eggplant, Red Bell Pepper, and Arugula Salad
14 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
513
Calories
29g
Protein
36g
Fat
23g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large garlic cloves, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh oregano
- 2 3/4 pounds 3/4- to 1-inch-thick lamb shoulder blade chops, fat trimmed, deboned, meat cut into 3/4-inch cubes (about 1 1/2 pounds yield)
- 1 teaspoon coarse kosher salt
- Freshly ground black pepper
- 2 red bell peppers
- 1 large eggplant (14 to 15 ounces), peeled, cut into 1-inch cubes
- 4 tablespoons olive oil, divided
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons drained capers
- 1 tablespoon chopped fresh oregano
- 4 cups baby arugula (3 to 4 ounces)
- Special equipment: 6 long metal skewers
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes