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4 Serves
103 Mins
20 g
5 g
33 g
Finely mince the onion and fresh parsley using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Parsley
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SpanishVitamin E
1 mg / 15 mgVitamin K
130 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
39 µg / 400 µgCalcium
48 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
201 mg / 1,250 mgPotassium
371 mg / 4,700 mgSodium
646 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
In a large mixing bowl, combine the ground lamb with the minced onion, parsley, salt, and black pepper. Mix thoroughly by hand.
Shape the meat mixture into small, elongated patties and heat olive oil in a large skillet over medium heat.
Sear the kebab patties in the skillet until browned on all sides, then remove them and set aside.
In the same skillet, add the tomato-based sauce ingredients and simmer until thickened, then return the kebabs to the pan to finish cooking through.
Baharat spice blend
Salt
Black Pepper
Ground Lamb
Olive Oil
Vitamin A
31 µg / 900 µgVitamin C
13 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
130 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
39 µg / 400 µgCalcium
48 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
201 mg / 1,250 mgPotassium
371 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
47
g47
g29
g
Indian
SpanishZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgAlcohol
0 g