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Lamb Shashlyk

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.7629
Energy (kCal)134.4042
Carbohydrates (g)31.9462
Total fats (g)0.3862
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the lamb into one inch chunks. Take care to remove as much fat, gristle and fascia as possible. | 2. Mince the onions, chop up the fresh herbs, and squeeze the lemons. Put each in a separate container. | 3. Take a large tupperware container and put one layer of lamb on the bottom. Sprinkle this with salt and pepper, onions, fresh herbs, and lemon juice. Continue until all ingredients are used up. Press down. If the mixture is not completely covered in juice, top up with vinegar and wine (or beer) in equal proportions (a bit less vinegar if you use wine). | 4. Refrigerate for 24 hours. | 5. Remove lamb chunks, place on skewers and roast on a barbecue. Do not overcook. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leg lamb 1 boneless boneless - - - -
    white onion 2 128.0 29.888 3.52 0.32
    lemon 5 6.4042 2.0582 0.2429 0.0662
    red wine vinegar - - - -
    white wine - - - -
    dill 1 bunch - - - -
    basil 1 bunch - - - -
    cilantro 1 bunch - - - -
    mint 1 bunch - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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