4 Serves
81 Mins
In a large bowl, combine the ground lamb with grated onion, salt, pepper, and a pinch of saffron. Mix thoroughly by hand and let it marinate in the refrigerator.
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VenezuelanVitamin E
0 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
41 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
295 mg / 1,250 mgPotassium
440 mg / 4,700 mgSodium
690 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
22 g / 20 gCholesterol
145 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Rinse the basmati rice until the water runs clear, then steam it until fluffy, finishing with a touch of butter and saffron water.
Shape the meat mixture onto flat metal skewers, pressing firmly to ensure it adheres, then grill over medium-high heat until browned and cooked through.
Serve the hot skewers immediately alongside the prepared rice, garnished with fresh herbs or a side of grilled tomatoes.
37
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