Ingredients
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Method
-
Preparing the meat
Trim the meat and cut it into pieces of roughly 3–4 cm.
10 min -
Onion marinade
Grate the onion into the meat, then mix thoroughly with salt, pepper and hot paprika.
5 min -
Resting
Cover the marinated meat and leave it in the fridge for at least 6 hours, though preferably overnight.
360 min -
Threading the skewers
Thread the marinated meat pieces onto skewers, leaving even gaps between them.
10 min -
Preparing the embers
Prepare a hot bed of glowing embers and place the skewers over them.
5 min -
Grilling
Cook the skewers, turning them continuously, until the meat is cooked through.
20 min -
Serving
Sprinkle the hot meat with finely chopped parsley and coriander, then serve.
2 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 2 265 kcal | 567 kcal |
| Fat | 150 g | 38 g |
| of which saturates | 53 g | 13 g |
| Carbohydrates | 24 g | 6,0 g |
| Protein | 194 g | 48 g |
| Fibre | 5,6 g | 1,4 g |
An estimate calculated from the raw weight of the ingredients. Not included: salt, black pepper. Calculated with approximate data: pork, onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Diéta-típus:
- Low-carb Adagonként kb. 6 g szénhidrát (567 kcal).
A számok a hozzávalókból becsült adagonkénti értékek, tájékoztatók.
Contains: none of the tracked allergens
For sensitive digestion: onion (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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