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Ingredients

  • Boneless lamb leg     1 kg
  • Onions                          3 – medium size    ( 200 grams )
  • Milk                                ½ cup ( 100 grams )
  • Olive oil                        ¼ cup ( 50 grams )
  • Tomato paste            2 piece &  tablespoons ( 20 grams )
  • Salt                                 2 piece & teaspoons ( 12 grams )
  • Black pepper              ½ teaspoon ( 3 grams )
  • Tomatoes                    3 piece & medium size ( 300 grams )
  • Green peppers           6 piece & medium size ( 75 grams )

Preparation method

Cut meat into 2 cm. cubes. Peel, wash and grate the onions, drain the juice and mix it well with milk, olive oil, tomato paste, salt and black pepper. Refrigerate the meat in this mixture for 24 hours. Wash the vegetables, remove the stems of the peppers. Chop the peppers 2 cm. thick and the tomatoes into 2 cm. cubes. Pass the meat, pepper and tomatoes alternately over skews. Broil each side over charcoal fire or in an electric grill for 3-4 minutes, turning until all sides are broiled.

Nutrition

  • Energy 530 cal,
  • Protein 29.0 g,
  • Fat 42.5 g,
  • Carbohydrates 6.7 g,
  • Calcium 44 mg,
  • Iron 2.64 mg,
  • Phosphorus 282 mg,
  • Zinc 5 mg,
  • Sodium 911 mg,
  • Vitamin A 618 iu,
  • Thiamine 0.28 mg,
  • Riboflavin 0.36 mg,
  • Niacin 8.58 mg,
  • Vitamin C 16 mg,
  • Cholesterol 118 mg.

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