Lamb Tikka

نهاد همدانKüchenchef

Zutaten

• Lamb meat, leg
  1 kilogram
• Lammfett
  0.3 kilogram
• Onion, thinly sliced
  2 pieces
• Sellerie
  1 cup
• Parsley, chopped
  1 cup
• Large tomatoes, chopped
  2 pieces
• Sumach
  1 tablespoon
• Salz
  0
• Iraqi tandoor bread
  11 loaves

Schritte

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.

   Benötigte Werkzeuge:

   Messer

   Schneidebrett

   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.

   Benötigte Werkzeuge:

   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.

   Benötigte Werkzeuge:

   Rührschüssel

   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

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Lammfettpro 100g

Energie900 kcal

Gesamtfett100 g

Gesättigte Fettsäuren40 g

Selleriepro 100g

Energie16 kcal

Proteine0.69 g

Gesamtfett0.17 g

Kohlenhydrate3 g

Ballaststoffe1.6 g

Gesamtzucker1.34 g

Wasser95.43 g

Sumachpro 100g

Energie300 kcal

Proteine5 g

Gesamtfett10 g

Kohlenhydrate60 g

Ballaststoffe25 g

Salzpro 100g

Asche100 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags