Lamb Tikka

نهاد همدانKok

Ingredienser

• Lamb meat, leg
  1 kilogram
• Lammefedt
  0.3 kilogram
• Onion, thinly sliced
  2 pieces
• Selleri
  1 cup
• Parsley, chopped
  1 cup
• Large tomatoes, chopped
  2 pieces
• Sumak
  1 tablespoon
• Salt
  0
• Iraqi tandoor bread
  11 loaves

Trin

1. 1

   Cut the leg meat into walnut-sized pieces or smaller, then cut the fat, and salt both the meat and fat. Skewer about ten pieces of meat on each metal skewer, alternating with four pieces of fat, and set aside.

   Nødvendigt udstyr:

   Kniv

   Skærebræt

   5 min
2. 2

   Prepare the charcoal until it becomes red embers. You can use wood instead of charcoal or a gas grill according to your preference.

   Nødvendigt udstyr:

   Grill

   5 min
3. 3

   Prepare a wide, flat dish and place half of the loaves of bread on it, keeping the remaining loaves aside.

   Nødvendigt udstyr:

   Blandeskål

   5 min
4. 4

   Chop the celery and parsley and distribute them over the loaves of bread, then place the onion slices on top and sprinkle with sumac.

   5 min
5. 5

   Grill the meat on the charcoal, ensuring that the meat pieces and fat do not dry out.

   10 min
6. 6

   Once the meat is cooked, empty each skewer into a loaf of bread that contains the onion, celery, and parsley.

   5 min
7. 7

   Grill the tomato pieces, then place them on a serving plate and sprinkle with salt and sumac.

   5 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Lammefedtpr. 100g

Energi900 kcal

Total fedt100 g

Mættede fedtsyrer40 g

Selleripr. 100g

Energi16 kcal

Protein0.69 g

Total fedt0.17 g

Kulhydrat3 g

Kostfibre1.6 g

Sukkerarter i alt1.34 g

Vand95.43 g

Sumakpr. 100g

Energi300 kcal

Protein5 g

Total fedt10 g

Kulhydrat60 g

Kostfibre25 g

Saltpr. 100g

Aske100 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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