1 clove
1 medium
1 Tbsp
2 tsp(s)
3 Tbsp(s)
1/8 tbsp(s)
1 tsp
2 Tbsp(s)
16 ounce(s)
3 g
110 g
12 g
12 g
0.9 g
1.9 g
28 g
In a blender or Magic Bullet, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, and salt. Puree until smooth.
Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, expelling any air. Refrigerate the lamb for at least 6 hours or preferably overnight.
Light a grill.
Drain the lamb. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes.
Brush the lamb with the oil and grill over high heat, turning occasionally, until brown, about 5 minutes for medium-rare meat.
Serve.
0.2 Servings Fruits / 0.5 Servings Vegetables
View Calorie Breakdown
Calories: 222.1
Omega-6 / Omega-3 ratio: 6 : 1
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