4 Serves
480 Mins
In a mortar and pestle, grind the garlic cloves with sea salt until a smooth paste forms.
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Vitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
19 µg / 2.4 µgFolate
127 µg / 400 µgCalcium
144 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
117 mg / 420 mgPhosphorus
590 mg / 1,250 mgPotassium
1278 mg / 4,700 mgSodium
1080 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
8 g / 20 gCholesterol
2300 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, dill, and the prepared garlic paste.
Add the lamb stew meat to the marinade, ensuring it is thoroughly coated, then cover and refrigerate for at least 2 hours or overnight.
If using bamboo skewers, soak them in cold water for 30 minutes to prevent burning during grilling.
Remove the lamb from the refrigerator 30 minutes before cooking, then thread the meat onto the skewers.
Preheat your grill or a grill pan to high heat. Cook the skewers for 2 to 3 minutes per side, basting occasionally with the remaining marinade.
Briefly warm the flatbreads and serve the skewers inside them, optionally adding tzatziki and fresh salad.
17
g42
g29
g
Greek