Persian Kebabs

Name: Persian Kebabs
Prep time: P5H
Total time: P5H
Cuisine: Fusion
Ingredients: lamb; vegetable oil; lemon juice; garlic; salt; black pepper; bay leaves; tomatoes; green bell peppers; eggplant

Yield

servings

Prep

5 hrs

Cook

10 min

Ready

5 hrs

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
2	pounds	lamb cut in 1-inch cubes
½	cup	vegetable oil
¼	cup	lemon juice
2	cloves	garlic crushed
1	teaspoon	salt
½	teaspoon	black pepper fresh
6	each	bay leaves	*
4	small	tomatoes halved
2	each	green bell peppers cubed
2	small	eggplant cubed	*

Ingredients

Amount	Measure	Ingredient	Features
907.2	g	lamb cut in 1-inch cubes
118	ml	vegetable oil
59	ml	lemon juice
2	cloves	garlic crushed
5	ml	salt
2.5	ml	black pepper fresh
6	each	bay leaves	*
4	small	tomatoes halved
2	each	green bell peppers cubed
2	small	eggplant cubed	*

Directions

Prepare marinade: combine oil, lemon juice, garlic, salt, pepper and bay leaves.

Marinate meat cubes for 4 to 5 hours in refrigerator.

Thread meat, vegetables, and bay leaves on skewers.

Brush with marinade.

Broil 3 minutes on each side, or barbecue 5 minutes on each side.

Serve immediately.

* not incl. in nutrient facts

Nutrition Facts

426g

Amount per Serving

Calories 79974% of calories from fat

% Daily Value *

Total Fat 66g 102%

Saturated Fat 22g 111%

Trans Fat 0g

Cholesterol 150mg 50%

Sodium 765mg 32%

Total Carbohydrate 3g 3%

Dietary Fiber 2g 9%

Sugars g

Protein 84g

Vitamin A 20% • Vitamin C 113%

Calcium 6% • Iron 21%

Persian Kebabs

Your rating

Yield

Prep

Cook

Ready

Ingredients

Ingredients

Directions

Comments

Nutrition Facts

Email this recipe