Classic Grilled Lamb Kebabs
A must-have dish for a day out in nature! Classic lamb kebabs are juicy pieces of meat marinated in dry wine with spices and onion. Don't trim off the fat before cooking — it renders down as the meat grills and keeps it from drying out. If the meat is from a young lamb, 15–30 minutes of marinating is enough; meat from an older sheep, of course, needs longer.
Julia
Recipe author
Classic Grilled Lamb Kebabs
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 52 %
11 g
Fats 33 %
7 g
Carbohydrates 14 %
3 g
124 kcal
GI:
100
/
0
/
0
- Rinse the lamb, pat it dry, and trim off the sinews and membranes, but leave the fat on.
- Cut the prepared meat into small pieces and put it in a bowl.
- Peel the onion, slice it into rings, and add it to the bowl with the meat.
- Season the lamb with the cumin, coriander, and rosemary, plus salt and pepper to taste.
- Mix everything with your hands, distributing the spices evenly and scrunching the onion well so it releases its juice.
- Pour the dry white wine over the mixture, cover the bowl with plastic wrap, and refrigerate for 4–5 hours.
- Thread the marinated meat onto skewers and grill over coals for 15–20 minutes, no longer, so it doesn't dry out.
- Serve the kebabs with fresh vegetables or your favorite sauce.
- Here's to an unforgettable day outdoors!
Caloric content of the products possible in the composition of the dish
- Lean lamb - 169 kcal/100g
- Fatty lamb - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Lamb - leg - 232 kcal/100g
- Lamb - bone-in chop - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Lamb - loin - 459 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Cumin - 112 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Dried rosemary - 131 kcal/100g
- Ground coriander - 25 kcal/100g
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