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A delicious
grilled kabob...
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6
Tbs |
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canola oil |
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1
cup |
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vinegar |
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2
tsp |
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finely crushed oregano |
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2
tsp |
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fresh ground pepper |
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4
tsp |
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salt |
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¼
tsp |
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ground allspice |
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1
cup |
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water boiled with ¼ t. allspice |
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4
lbs |
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leg
of lamb, boned and cubed |
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20
whole |
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mushroom caps, washed and stems trimmed |
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1 |
Combine all
ingredients except lamb and mushroom caps. Pour
over cubed lamb. Let stand in marinade
overnight, or up to 24 hours in refrigerator. |
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2 |
When ready
to cook, drain marinade and thread 8 skewers
with meat and mushroom caps. Place marinade into
a small saucepan and heat to boiling.
Reduce to simmer. |
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3 |
Broil 10-12
minutes on each side, basting with heated
marinade. |
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8 Servings
NET CARBS: 2.59g. per serving |
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Cooking Tips |
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*You may also grill
these kabobs. |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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543.76 |
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Calories From Fat (66%) |
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359.91 |
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% Daily Value |
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Total Fat
39.51g |
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61% |
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Saturated Fat 16.58g |
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83% |
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Cholesterol
149.69mg |
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50% |
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Sodium
1298.98mg |
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54% |
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Potassium
820.84mg |
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23% |
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Carbohydrates
3.20g |
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1% |
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Dietary Fiber 0.61g |
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2% |
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Sugar 0.48g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
2.59g |
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Protein
42.45g |
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85% |
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