Directions:
- To make the marinade: Combine the marinade ingredients in a shallow, glass baking dish or plastic bag.
- Add the lamb. Refrigerate, covered 4 to 6 hours. Drain lamb; reserve marinade.
- Pour reserved marinade into a small sauce pan. Bring to boil over high heat and boil for 1 full minute.
- Arrange lamb on 4 to 6 skewers.
- Grill lamb over direct medium heat to medium doneness, about 10 minutes, turning and basting with the reserved marinade once halfway through grilling time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.77 Kcal (1561 kJ) | ||
| Calories from fat | 235.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.21g | 40% | |
|---|---|---|---|
| Cholesterol | 98.28mg | 33% | |
| Sodium | 99.42mg | 4% | |
| Potassium | 446.82mg | 10% | |
| Total Carbs | 0.92g | 0% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 30.31g | 61% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 3.1mg | 17% | |
| Calcium | 19.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 197.95 Kcal (829 kJ) | ||
| Calories from fat | 125.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.92g | 40% | |
|---|---|---|---|
| Cholesterol | 52.19mg | 33% | |
| Sodium | 52.79mg | 4% | |
| Potassium | 237.26mg | 10% | |
| Total Carbs | 0.49g | 0% | |
| Sugars | 0.28g | 2% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 16.09g | 61% | |
| Vitamin C | 1.8mg | 6% | |
| Iron | 1.6mg | 17% | |
| Calcium | 10.1mg | 2% | |
* 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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