Directions:
- Trim fat from lamb, and cut into 3/4 inch cubes.
- Combine lamb and next 7 ingredients in a medium bowl, toss gently to cost.
- Cover and marinate in refrigerator about 8 hours, stirring occasionally.
- Peel eggplant, and cut into 3/4 inch cubes.
- Drain lamb, reserving marinade, discard onions and garlic.
- Thread lamb and eggplant alternately onto 6 (12 inch) wooden skewers.
- Coat grill rack with cooking spray, place on grill over medium hot coals.
- Place skewers on rack, cook 4 minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.88 Kcal (1934 kJ) | ||
| Calories from fat | 293.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.61g | 50% | |
|---|---|---|---|
| Cholesterol | 99.79mg | 33% | |
| Sodium | 206.44mg | 9% | |
| Potassium | 638.4mg | 14% | |
| Total Carbs | 6.77g | 2% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 2.23g | 9% | |
| Protein | 26.54g | 53% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 3.1mg | 17% | |
| Calcium | 34.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 171.09 Kcal (716 kJ) | ||
| Calories from fat | 108.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.08g | 50% | |
|---|---|---|---|
| Cholesterol | 36.96mg | 33% | |
| Sodium | 76.47mg | 9% | |
| Potassium | 236.47mg | 14% | |
| Total Carbs | 2.51g | 2% | |
| Sugars | 1.27g | 14% | |
| Dietary Fiber | 0.83g | 9% | |
| Protein | 9.83g | 53% | |
| Vitamin C | 1mg | 4% | |
| Iron | 1.1mg | 17% | |
| Calcium | 12.7mg | 3% | |
* 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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