Italian · Dinner
Grilled Mixed Meat Skewers
Grilled lamb shoulder and chicken thigh skewers marinated in olive oil, garlic, rosemary and lemon, char-grilled until smoky and firm. Served over a cannellini bean and parsley salad dressed with red wine vinegar and olive oil, with lemon wedge on the side.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
545Calories
58.2gProtein
27.8gFat
19.5gCarbs
1.8gSugar
7.4gFiber
790mgSodium
207mgChol
8.4gSat Fat
1210mgPotassium
142mgCalcium
5.8mgIron
3mcgVitamin B12
28mgVitamin C
Goes well with
Italian sparkling water with fresh lemon
local
Chianti Classico
international
protein-rich
gluten-free
low-carb
high-fiber
high-protein
Instructions
1
Prep
Cut lamb shoulder and chicken thigh into 1-inch cubes. Mince garlic and chop rosemary and parsley. Thread meat alternately onto a metal skewer.
2
Marinate
Toss skewer with 1 tbsp olive oil, garlic, rosemary, juice from half the lemon, salt and pepper. Cover and refrigerate 30 minutes.
3
Grill
Place skewer on medium-high heat grill. Cook 10–12 minutes, turning every 2–3 minutes, until lamb is browned and chicken juices run clear.
4
Plate
Toss cannellini beans, parsley, red wine vinegar and 1 tsp olive oil together. Spoon onto a plate, lay skewer on top, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g lamb shoulder
- 7 oz200g chicken thigh
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 11 lemon
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 7 oz100g, about two-thirds of a 15oz can, drained cannellini bean
- 1 oz28g parsley
- 2 tbsp2 tbsp red wine vinegar
- 2 tsp2 tsp olive oil
