Lamb skewers with salad and baguette

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel the garlic and press it through a garlic press. Wash the oregano, dab dry and chop finely. Mix 100 ml olive oil, garlic, oregano and pepper. Wash the meat, dab dry and cut into cubes. Mix the meat and marinade, cover and leave in the refrigerator for at least 2 hours. Wash potatoes and cook in water for about 15 minutes.

2. 2

   In the meantime clean the mushrooms. Peel and quarter onions. Clean, wash and drain the zucchini and tomatoes. Cut the zucchini into thick slices. Wash the rosemary, dab dry and chop, except for something to garnish. Drain potatoes, quench and drain. Remove the skin from the potatoes. Brush the potatoes with 25 ml olive oil and turn in rosemary. Wrap each with a slice of bacon. Put meat, vegetables and potatoes mixed together on 12-16 skewers. Spread with the drained garlic marinade (from the meat) and sprinkle with salt.

3. 3

   Drain potatoes, quench and drain. Remove the skin from the potatoes. Brush the potatoes with 25 ml olive oil and turn in rosemary. Wrap each with a slice of bacon. Put meat, vegetables and potatoes mixed together on 12-16 skewers. Spread with the drained garlic marinade (from the meat) and sprinkle with salt. Grill on the preheated grill for 10-12 minutes while turning. Serve with lettuce and fresh baguette

Nutrition Facts

KCAL
960 kcal

CARBS
23 g

FATS
77 g

PROTEINS
45 g