Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 500 gm Finely chopped lamb, (17 1/2oz)
- 1 lrg Spanish onion
- 2 tsp Grnd cumin
- 3 tsp Paprika
- 1/4 tsp Cayenne pepper
- 1 tsp Coarse sea salt
- 1 lrg Bunc fresh flat leaf parsley, very finely minced
- 1 sm Bunc fresh coriander, very finely minced
- 12 x Leaves fresh mint, very finely minced
Инструкции
- Mix the lamb with all the other ingredients. Either lb. in a pestle and mortar for 10 min to achieve a smooth consistency or possibly give a quick whizz in the food processor. Leave to stand for at least an hour for the flavours to mingle.
- When you are ready to cook, wet your hands with a little water and take a piece of the meat mix about the size of a walnut. With your fingers, mould this along the length of a metal or possibly wooden skewer. The kebabs are at their best cooked over charcoal, but can also be cooked under a pre-heated warm grill, or possibly on a ridged grill placed over a high heat. Turn frequently and cook for 5-6 min. Serve with a pile of toasted cumin seeds, some coarse sea salt, a lemon and some flat bread.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 531g | |
| Calories 1013 | |
| Calories from Fat 656 | 65% |
| Total Fat 72.87g | 91% |
| Saturated Fat 30.93g | 124% |
| Trans Fat 0.0g | |
| Cholesterol 266mg | 89% |
| Sodium 2564mg | 107% |
| Potassium 1338mg | 38% |
| Total Carbs 18.23g | 5% |
| Dietary Fiber 5.2g | 17% |
| Sugars 6.52g | 4% |
| Protein 69.87g | 112% |
