Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
784
Calories
73g
Protein
39g
Fat
36g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Yogurt | 170g plain Greek | 100 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 lb ground beef or lamb
- 1/2 bundle parsley or dill (finely chopped)
- 1 teaspoon ground cumin
- 3 tablespoons corn oil
- 2 medium sized onions
- 1 teaspoon ground black pepper
- 1 cup yogurt
- salt
Directions
1
1) Peel and finely grate the onion; add it to the meat with the parsley, half the salt and the pepper. With wet hands mix thoroughly and shape into small balls.
2
2) Heat the oil in a pan, add the kebab balls and place over a low heat. Cover the pan and leave for fifteen minutes until the meat juices have reduced, leaving only oil.
3
3) Mix the yogurt with the remaining salt and pepper. Arrange the kebabs on a serving dish, pour yogurt on top and serve hot.
4
Category:Arabian Recipes
5
Category:Arabian Meat Dishes
Recipe sourced from
fandom