Shashlik
Ingredients
- 1 lb leg of lamb
- 4 onions
- 2 teaspoons dried rosemary
- 4 oz rindless streaky bacon
- 1/2 teaspoon black pepper
- 1 clove garlic salt
- 2 tablespoons oil
Instructions
- Cut the lamb into 3 cm (1 1/2 in) cubes. Cut the onions into wedges.
- Crush the rosemary in a mortar and coat the onions in the rosemary.
- Cut the bacon into fairly large pieces and dip them in the pepper.
- Finely chop the garlic and crush it with salt.
- Divide the lamb, onions and bacon between 4 kebab skewers.
- Put the oil in a bowl and stir in the garlic salt.
- Brush the kebabs with the mixture, cover and leave them to marinate for 3 hours.
- Thoroughly heat a cast-iron grill pan. Seal the kebabs under a strong heat, then cook them under a lower heat for 10 - 15 minutes, turning frequently.
- Serve with: curried rice and a salad of red and green peppers.
Calories: 316 kcal
Carbohydrates: 11 g
Protein: 20 g
Fat: 22g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 64 mg
Sodium: 333 mg
Potassium: 427 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 16 IU
Vitamin C: 8 mg
Calcium: 33 mg
Iron: 2 mg