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Tandoori Shish Kabobs Recipe
|Lamb leg||6 Pound, Defrosted (1 Leg, New Zealand Spring Lamb)|
|Plain yogurt||1 1⁄2 Cup (24 tbs)|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Curry powder||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Tabasco sauce||1⁄8 Teaspoon|
|Eggplant||1 Small, cut into 1 inch cubes|
|Zucchini||1 , sliced 0.5 inch thick|
|Green pepper||1 , seeded and cut in 1 inch cubes|
|Cherry tomatoes||1 Cup (16 tbs)|
|White onions||8 Small|
Serving size: Complete recipe
Calories 6818 Calories from Fat 3879
% Daily Value*
Total Fat 431 g662.4%
Saturated Fat 217 g1085%
Trans Fat 0 g
Cholesterol 2112.2 mg
Sodium 3380.6 mg140.9%
Total Carbohydrates 184 g61.4%
Dietary Fiber 39.4 g157.7%
Sugars 97.8 g
Protein 533 g1066.9%
Vitamin A 57.8% Vitamin C 567.5%
Calcium 103.9% Iron 276.2%
*Based on a 2000 Calorie diet
Cut meat into 1 1/2 inch pieces.
Combine yogurt, pineapple juice, curry, salt, ginger and Tabasco sauce in a large bowl.
Add meat; cover and refrigerate overnight, turning meat occasionally.
Arrange meat and vegetables on skewers; cook over hot coals about 20 minutes, turning skewers to cook evenly on all sides and brushing often with marinade during cooking.