Lamb Skewers with Yogurt Dip
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
295
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 15.4 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 669 mg | (17 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 80 grams Toast (crusts trimmed)
- 80 milliliters milk
- 1 shallot
- 2 garlic cloves
- 1 Tbsp vegetable oil
- 2 Red chili peppers
- 500 grams lean Ground lamb (or ground beef)
- 1 egg
- 1 tsp chopped thyme
- 1 tsp chopped rosemary
- salt
- freshly ground peppers
- 300 grams Yogurt (low-fat)
- 2 Tbsps chopped parsley
- 1 tsp squeezed garlic cloves
- 1 lemon (Juiced and zested)
- cayenne pepper
Preparation steps
1.
Soak the bread in the milk. Peel the shallot and garlic and finely chop. Heat 1 tablespoon oil in a pan, add shallot and garlic and sauté 1-2 minutes. Remove from pan and let cool briefly. Rinse the chile peppers, cut in half, remove seeds and finely dice. Mix ground lamb with the well-squeezed bread, egg, onion and garlic cubes. Mix in herbs and half of the chile peppers and season with salt and pepper.
2.
Shape meat mixture into rolls and thread on skewers. Grill over a hot grill for 7-10 minutes while turning. Meanwhile, mix yogurt with the remaining chili peppers, parsley, garlic, lemon zest and lemon juice and season with salt and cayenne pepper. Transfer the dip to a small serving bowl and serve with the lamb skewers.
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