4 Serves
26 Mins
Preheat your oven to 200°C and prepare a baking tray.
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Vitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
94 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
278 mg / 1,250 mgPotassium
474 mg / 4,700 mgSodium
687 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
209 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 gIn a small bowl, melt the clarified butter and whisk in the minced garlic, salt, and black pepper.
Divide the garlic butter mixture in half, reserving one portion for serving later.
Thread the shrimp, bell peppers, mushrooms, and zucchini slices onto the skewers.
Brush the skewers with the first half of the garlic butter mixture and arrange them on the prepared baking tray.
Roast the skewers in the oven for approximately 5 minutes per side until the shrimp are opaque and cooked through.
Serve the hot skewers immediately with the reserved garlic butter mixture on the side.
25
g95
g20
g
Yemeni
