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4 Serves
89 Mins
Finely mince the onion, garlic, and red bell pepper using a chefs knife. Combine the ground lamb with the minced vegetables, salt, black pepper, and red pepper flakes in a large mixing bowl.
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Vitamin E
1 mg / 15 mgVitamin K
69 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
39 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
202 mg / 1,250 mgPotassium
403 mg / 4,700 mgSodium
645 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
12 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Knead the meat mixture thoroughly by hand until it becomes sticky and well-combined, then refrigerate for 15 minutes to firm up.
Divide the meat into portions and press firmly onto flat metal skewers, shaping them into long, flat strips.
Preheat the grill or grill pan over medium-high heat. Brush the skewers lightly with olive oil and grill for 10-12 minutes, turning occasionally, until the meat is charred and cooked through.
49
g48
g30
g
Salvadoran
Egyptian