Photo: Emiliano Vittoriosi
Lamb kabob mashwi with spicy flatbreads and yoghurt dressing
24 ingredients
30 min + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1135
Calories
45g
Protein
49g
Fat
132g
Carbs
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Water | not in our table | 0 |
| Coriander | 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
- 700g/1lb10oz finely ground lamb mince
- 1 onion
- 2 tsp chopped fresh marjoram
- 2 tbsp chopped fresh mint
- ½ tsp chilli powder
- pinch ground cardamom
- Maldon sea salt and freshly ground black pepper
- 500g/1lb 2oz plain flour
- ½tsp sugar
- 1 tsp fine sea salt
- 2 tsp dried oregano
- 2 tsp chilli
- 1 packet dried yeast
- 250ml/8fl oz tepid water
- 1 tbsp olive oil
- 2 tbsp extra virgin olive oil
- 5 tbsp thick Greek yoghurt
- 2 tbsp tahini (sesame seed paste)
- 1 tbsp fresh lemon juice
- I garlic
- 2 tbsp chopped fresh coriander
- Fresh mint
- 1 small red onion, finely sliced and soaked in lemon juice
- 8 wooden skewers, pre-soaked in water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes