4 Serves
514 Mins
Using a sharp knife and cutting board, remove any excess fat or connective tissue from the lamb and slice the meat into uniform 1-inch cubes.
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Vitamin E
1 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
9 µg / 2.4 µgFolate
80 µg / 400 µgCalcium
64 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
729 mg / 1,250 mgPotassium
1197 mg / 4,700 mgSodium
245 mg / 2,300 mgZinc
17 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
103 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
10 g / 20 gCholesterol
307 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
In a large mixing bowl, combine the lamb cubes with your chosen marinade ingredients, ensuring the meat is thoroughly coated, then cover and refrigerate for at least 8 hours or overnight.
Thread the marinated lamb cubes onto wooden skewers, ensuring they are spaced evenly for consistent cooking.
Prepare your charcoal grill and cook the lamb skewers over medium-high heat for approximately 7 minutes per side, or until the meat reaches your desired level of doneness.
25
g95
g20
g
Yemeni
