Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
500
Calories
28g
Protein
35g
Fat
22g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Salad | 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
- =
- 2 lbs lamb, cut in 1-inch cubes
- 1/2 cup salad oil
- 1/4 cup lemon juice
- 2 cloves garlic, crushed
- 1 teaspoon salt
- 1/2 teaspoon pepper, fresh
- 6 bay leaves
- 4 small tomatoes, halved
- 2 green peppers, cubed
- 2 small eggplants, cubed
- =
Directions
1
Prepare marinade: combine oil, lemon juice, garlic, salt, pepper and bay leaves.
2
Marinate meat cubes for 4 to 5 hours in refrigerator.
3
Thread meat, vegetables, and bay leaves on skewers.
4
Brush with marinade.
5
Broil 3 minutes on each side, or barbecue 5 minutes on each side.
6
Serve immediately.
Recipe sourced from
fandom