Directions:
- In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
- Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
- Preheat grill for high heat.
- Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.48 Kcal (1593 kJ) | ||
| Calories from fat | 281.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.24g | 48% | |
|---|---|---|---|
| Cholesterol | 83.39mg | 28% | |
| Sodium | 702.58mg | 29% | |
| Potassium | 163.5mg | 3% | |
| Total Carbs | 5.49g | 2% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 19.93g | 40% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 1mg | 34% | |
| Iron | 90.4mg | 502% | |
| Calcium | 58mg | 6% | |
| Amount Per 100 g | |||
| Calories | 223.58 Kcal (936 kJ) | ||
| Calories from fat | 165.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.36g | 48% | |
|---|---|---|---|
| Cholesterol | 49mg | 28% | |
| Sodium | 412.86mg | 29% | |
| Potassium | 96.08mg | 3% | |
| Total Carbs | 3.23g | 2% | |
| Sugars | 1.01g | 7% | |
| Dietary Fiber | 1.41g | 10% | |
| Protein | 11.71g | 40% | |
| Vitamin C | 4.6mg | 13% | |
| Vitamin A | 0.6mg | 34% | |
| Iron | 53.1mg | 502% | |
| Calcium | 34.1mg | 6% | |
* 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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