Directions:
- Bring first 5 ingredients to a boil in a small saucepan, stirring constantly. Cool completely. Reserve 1/3 cup mixture.
- Place lamb and onion in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining teriyaki mixture over lamb. Cover or seal, and chill 1 hour, turning occasionally.
- Remove lamb and onion from marinade, discarding marinade.
- Alternate lamb and onion on 4 (8-inch) skewers.
- Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°). Place kabobs on rack, and grill, covered with grill lid, 8 minutes or to desired degree of doneness, turning and basting occasionally with reserved teriyaki mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1569.79 Kcal (6572 kJ) | ||
| Calories from fat | 818.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 90.96g | 140% | |
|---|---|---|---|
| Cholesterol | 299.38mg | 100% | |
| Sodium | 2509.47mg | 105% | |
| Potassium | 1564.66mg | 33% | |
| Total Carbs | 94.48g | 31% | |
| Sugars | 71.82g | 287% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 79.61g | 159% | |
| Vitamin C | 18.4mg | 31% | |
| Iron | 9.5mg | 53% | |
| Calcium | 126.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 191.18 Kcal (800 kJ) | ||
| Calories from fat | 99.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 140% | |
|---|---|---|---|
| Cholesterol | 36.46mg | 100% | |
| Sodium | 305.63mg | 105% | |
| Potassium | 190.56mg | 33% | |
| Total Carbs | 11.51g | 31% | |
| Sugars | 8.75g | 287% | |
| Dietary Fiber | 0.44g | 15% | |
| Protein | 9.7g | 159% | |
| Vitamin C | 2.2mg | 31% | |
| Iron | 1.2mg | 53% | |
| Calcium | 15.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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