Tamari Marinated Lamb Skewers
Blood Sugar: 0Servings: 4Preparation Time: 20minMeal Category: Dinner
Micronutrients:MagnesiumCalciumFolate
Macronutrients per 100g
Energy
303kcal
Sugar
0g
Fat
25g
Fiber
0g
Sat fat
9g
Protein
18g
Carbs
1g
Sodium
220mg
Ingredients
400g / 14.1oz Lamb backstraps, 50ml / 1.69fl oz Red wine vinegar, 2 tbsp Extra virgin olive oil, 1 tbsp Tamari or light soy sauce, 1 tsp Dijon mustard, 1/2 tsp ground Ground black pepper
Preparation
1. Soak eight bamboo skewers in water for 10 minutes. 2. Cut 400g / 14.1oz Lamb backstraps into 3 cm cubes and thread onto the skewers. 3. Combine 50ml / 1.69fl oz Red wine vinegar, 2 tbsp Extra virgin olive oil, 1 tbsp Tamari or light soy sauce, 1 tsp Dijon mustard, and 1/2 tsp ground Black pepper in a bowl and pour over the lamb skewers. 4. Marinate for at least 15 minutes. 5. Heat a barbecue hotplate or chargrill pan to medium. 6. Cook the skewers, turning regularly, for about 10 minutes or until done to your liking.
Micronutrients % of RDI
Iron
2% of RDI
Magnesium
21% of RDI
Vitamin C
0% of RDI
Omega 3
9% of RDI
Vitamin A
0% of RDI
Calcium
18% of RDI
Folate
16% of RDI
Good to know
Avoid cooking meat on very high heat as this burns the outside and can produce potentially carcinogenic compounds. The risk is greatly reduced by using marinades and turning down the heat to gently cook the meat.
How to Prepare
1. Soak eight bamboo skewers in water for 10 minutes. 2. Cut 400g / 14.1oz Lamb backstraps into 3 cm cubes and thread onto the skewers. 3. Combine 50ml / 1.69fl oz Red wine vinegar, 2 tbsp Extra virgin olive oil, 1 tbsp Tamari or light soy sauce, 1 tsp Dijon mustard, and 1/2 tsp ground Black pepper in a bowl and pour over the lamb skewers. 4. Marinate for at least 15 minutes. 5. Heat a barbecue hotplate or chargrill pan to medium. 6. Cook the skewers, turning regularly, for about 10 minutes or until done to your liking.
Good to Know
Avoid cooking meat on very high heat as this burns the outside and can produce potentially carcinogenic compounds. The risk is greatly reduced by using marinades and turning down the heat to gently cook the meat.
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