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Spicy Mexican Lamb Kebabs

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)123.454
Energy (kCal)1698.1715
Carbohydrates (g)13.8887
Total fats (g)125.3874
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak ancho chile in small bowl of boiling water to cover 30 minutes or until chile is soft. Strain, reserving soaking liquid. Place chile and all remaining marinade ingredients in blender; blend to form smooth paste, adding reserved soaking liquid as needed. | 2. Pour marinade over lamb and red onion in resealable plastic bag. Refrigerate 2 hours, turning occasionally. | 3. Heat grill. Remove lamb and onion from marinade, leaving on plenty of the spice paste; discard marinade. Alternately thread lamb and onion onto 4 (12-inch) metal skewers. Grill, covered, over medium-high heat or coals 8 to 10 minutes or until browned on all sides and lamb is pink in center. Garnish with cilantro sprigs and lime wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ancho chile 1 seeded deveined dried - - - -
    cilantro 1 cup chopped 3.68 0.5872 0.3408 0.0832
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424
    jalapeno chile 2 halved seeded deveined - - - -
    garlic clove 1 - - - -
    canola oil 2 teaspoons 79.56 0.0 0.0 9.0
    salt 1 teaspoon coarse - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    cinnamon 1/4 teaspoon ground - - - -
    leg lamb 1 1/2 1/2 well-trimmed boneless cubed 1564.92 0.0 121.8596 116.1443
    red onion 1 cut 32.0 7.472 0.88 0.08
    cilantro stem - - - -
    lime wedge - - - -

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



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