Moroccan Lamb Kebabs

1. Place all of the marinade ingredients into a liquidiser and blend until smooth.

2. Cut 1kg lean lamb, such as neck fillet or leg steaks into large chunks and toss in the spice mixture until well coated.

3. Cover, refrigerate and leave to marinate for at least 1 hour or up to 24 hours (remove from the fridge 1 hour before cooking).

4. Thread onto metal skewers and cook on the barbecue or under a preheated grill for about 5-7 minutes.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	140.9903 g
Protein	79.7901 g
Carbohydrates	16.0803 g
Energy	1651.6363 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.1325 g
Water	354.3391 g
Aspartic acid	7.0326 g
Calcium, Ca	155.0767 mg
Lutein + zeaxanthin	1450.4562 g
Fiber, total dietary	5.0904 g
Fatty acids, total saturated 22:0	0.0554 g
Carotene, beta	2035.8285 g
Niacin	28.8375 mg
Vitamin A, RAE	191.2357 g
Arginine	4.6904 g
Riboflavin	1.1353 mg
Tocopherol, beta	0.0684 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0357 g
Fatty acids, total saturated 20:1	0.1404 g
Glutamic acid	11.4816 g
Stigmasterol	0.005 mg
Sodium, Na	282.4912 mg
Fatty acids, total saturated 16:1 undifferentiated	3.3876 g
Total lipid (fat)	140.9903 g
Manganese, Mn	0.8007 mg
Fructose	1.5324 g
Proline	3.4099 g
Fatty acids, total saturated 16:0	26.3467 g
Fatty acids, total saturated 8:0	0.0024 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.8142 g
Choline, total	11.1859 mg
Sugars, total	4.3166 g
Serine	2.9146 g
Fatty acids, total saturated 10:0	0.2774 g
Fatty acids, total saturated 18:0	14.3673 g
Fatty acids, total saturated 20:4 undifferentiated	0.3175 g
Vitamin B-6	0.8829 mg
Selenium, Se	91.1188 g
Ash	5.42 g
Fatty acids, total saturated 18:1 undifferentiated	65.9455 g
Pantothenic acid	3.351 mg
Phenylalanine	3.1859 g
Beta-sitosterol	0.0033 mg
Copper, Cu	0.6386 mg
Betaine	0.798 mg
Thiamin	0.6461 mg
Methionine	1.9814 g
Iron, Fe	13.2291 mg
Carbohydrate, by difference	16.0803 g
Phosphorus, P	805.263 mg
Folate, total	103.4883 g
Tocopherol, gamma	0.7277 mg
Lycopene	0.46 g
Alanine	4.6767 g
Cholesterol	326.592 mg
Valine	4.2113 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	10.3594 g
Glycine	3.8232 g
Carotene, alpha	40.796 g
Glucose (dextrose)	1.7143 g
Fatty acids, total saturated 14:0	3.9639 g
Zinc, Zn	15.8678 mg
Isoleucine	3.7543 g
Tocopherol, delta	0.017 mg
Fatty acids, total saturated 12:0	0.4623 g
Fatty acids, total polyunsaturated	12.8128 g
Fatty acids, total saturated 14:1	0.0007 g
Tocotrienol, gamma	0.0061 mg
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	6.0599 g
Tocotrienol, alpha	0.3161 mg
Vitamin A, IU	3826.1047 IU
Folate, DFE	103.4883 g
Tryptophan	0.9096 g
Vitamin C, total ascorbic acid	12.3876 mg
Phytosterols	119.0063 mg
Galactose	0.0163 g
Fatty acids, total polyunsaturated 18:1 c	0.1245 g
Fatty acids, total saturated 20:0	0.1709 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	2.6188 g
Vitamin B-12	10.841 g
Vitamin K (phylloquinone)	35.4509 g
Fatty acids, total saturated	48.8845 g
Histidine	2.4576 g
Fatty acids, total monounsaturated	70.7497 g
Threonine	3.3335 g
Folate, food	103.4883 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	478.4377 g
Vitamin E (alpha-tocopherol)	9.2791 mg
Magnesium, Mg	147.5453 mg
Lysine	6.8436 g
Potassium, K	1477.6238 mg
Cystine	0.938 g
Fluoride, F	1.5566 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.5 teaspoon	0.8	0.1777	0.0075
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	3 tablespoons	358.02	0	40.5
Onion	1	28	6.538	0.07
Paprika	1 tablespoon	19.176	3.6713	0.8765
black pepper	1 teaspoon	5.773	1.4708	0.075
Coriander	0.5 teaspoon	0.0383	0.0061	0.0009
Garlic Clove	4	0	0	0
cumin	1 tablespoon	22.5	2.6544	1.3362
cayenne pepper	0.5 teaspoon	2.862	0.5097	0.1554
lamb	1	1211.112	0	97.9322