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Lamb And Vegetable Kebabs Recipe
|Boneless leg lamb||4 1⁄2 Pound (2 Kilogram)|
|Tomato dressing||375 Milliliter (2 Tablespoons)|
|Mushrooms||2⁄3 Pound (300 Gram)|
|Green peppers||3 , seeded|
Serving size: Complete recipe
Calories 4389 Calories from Fat 1708
% Daily Value*
Total Fat 185 g285.4%
Saturated Fat 51.8 g259.1%
Trans Fat 0 g
Cholesterol 1748.6 mg
Sodium 4805 mg200.2%
Total Carbohydrates 70 g23.5%
Dietary Fiber 10.7 g42.7%
Sugars 55.5 g
Protein 589 g1178.4%
Vitamin A 33.3% Vitamin C 613.7%
Calcium 5.4% Iron 16.9%
*Based on a 2000 Calorie diet
Cut meat into 1 1/4 inch (3 cm) cubes and place in a bowl with Tomato Dressing; leave to marinate a minimum of 4 hours.
Soak wooden skewers in water to cover for at least 30 minutes.
Remove meat from the marinade and reserve the liquid.
Trim mushroom stalks and cut green peppers into pieces the same size as the lamb.
Thread lamb, mushrooms and green peppers alternately onto drained skewers.
Grill kebabs 12-15 minutes until cooked as liked.
During cooking, turn kebabs and brush with reserved liquid.