submitted by Sara on August 28 2019
contains animal productscontains meat

Ingredients
for
servings

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Preparation

  1. Serving size: 1 skewer (4 oz or 113 g of raw meat)
  1. Finely chop the onion, parsley and garlic. If you have one, you can use a food processor for this.
  2. Mix all the ingredients together. Adjust the amount of hot paprika or skip it entirely if you don't like it spicy.
  3. Optionally cook up a small portion of the mix to check whether you need to season it more.
  4. Divide the mix into portions, about 4 3/4 oz or 135 g each.
  5. Shape into a sausage and add a wooden or metal skewer. Continue to shape the kabob by pressing the meat onto the skewer.
  6. If not grilling right away, refrigerate the meat until ready to grill. This will help firm up the meat, so that it does not fall off the skewer while cooking it.
  7. Grill until the meat is done to your liking. We used an electric contact grill (dual contact griddler), the skewers were done after about 3 minutes.
  8. Enjoy, for example with a side of tzatziki.
  9. Meal Prep Tip

  10. You can store the grilled kabobs in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave, oven or a pan on the stovetop.

Nutrition Facts
for
serving

  • Calorie count
    304 kcal
  • % of calories by macros
    Fat69.7 %212 kcal23 g
    Net Carbs2.6 %8 kcal2 g
    Dietary Fiber0.7 %2 kcal1 g
    Protein27.0 %82 kcal20 g
  • Approx. WW SmartPoints™
    9.4
  • Cholesterol 80.5 mg
  • Sodium 473.3 mg
  • Fat 23.1 g
    • Saturated Fat 8.7 g
    • Trans Fat 1.3 g
  • Carbohydrates 3 g
    • Dietary Fiber 1 g
    • Total Sugars 0.8 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 20.1 g
  • Calcium 42.3 mg
  • Iron 3.3 mg
  • Magnesium 28.4 mg
  • Potassium 397.7 mg
  • Zinc 4.9 mg
  • Vitamin A (Retinol Equivalents) 53.5 mcg
  • Vitamin B12 2.4 mcg
  • Vitamin C 8 mg
  • Folate 18.9 mcg
    • Folic Acid 0 mcg