4 Serves
2920 Mins
Using a sharp chef's knife, cut the meat into uniform small cubes.
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Vitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
50 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
14 µg / 2.4 µgFolate
449 µg / 400 µgCalcium
463 mg / 1,300 mgIron
27 mg / 18 mgMagnesium
490 mg / 420 mgPhosphorus
1449 mg / 1,250 mgPotassium
4314 mg / 4,700 mgSodium
23 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
In an earthenware jar or large mixing bowl, combine the marinade ingredients and the cubed meat, ensuring the meat is thoroughly coated. Cover and refrigerate for 24 to 48 hours to allow the flavors to develop.
When ready to cook, thread the marinated meat onto wooden skewers.
Prepare a grill using vine branches as fuel. Once the embers are glowing, grill the skewers until the meat is cooked through and charred to your preference.
33
g35
g29
g
Greek
French