4 Serves
42 Mins
Using a sharp knife and cutting board, slice the meat into uniform 1-inch strips.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
SpanishVitamin E
4 mg / 15 mgVitamin K
24 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
32 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
256 µg / 400 µgCalcium
296 mg / 1,300 mgIron
17 mg / 18 mgMagnesium
289 mg / 420 mgPhosphorus
1052 mg / 1,250 mgPotassium
3074 mg / 4,700 mgSodium
921 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
25 g / 28 gSugar
9 g / 50 gSaturated Fat
6 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
In a mixing bowl, combine the ground cumin, cinnamon, finely minced shallots, coriander, turmeric, cooking oil, curry powder, sugar, and salt to create a smooth, aromatic marinade.
Add the meat strips to the bowl and toss thoroughly to ensure every piece is evenly coated with the spice paste.
Thread the marinated meat strips onto bamboo skewers, then place them in the refrigerator to marinate for at least 25 minutes.
29
g47
g19
g.jpg&w=3840&q=75)
Libyan
Mexican