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Picture of MEXICANA SHRIMP AND VEGETABLE KEBABS
middle eastern lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 777 kcal 39 %
  • Fat 32 g 49 %
  • Saturated 5 g 23 %
  • Carbs 33 g 11 %
  • Fiber 9 g 38 %
  • Protein 99 g 197 %
  • Cholesterol 725 mg 242 %
  • Sodium 1304 mg 54 %
  • Calcium 394 mg 39 %
  • Magnesium 241 mg 57 %
  • Potassium 2514 mg 53 %
  • Iron 6 mg 35 %
  • Zinc 8 mg 71 %
  • Phosphorus 1192 mg 170 %
  • Vitamin A 287 µg 32 %
  • Vitamin C 209 mg 232 %
  • Thiamin (B1) 0 mg 25 %
  • Riboflavin (B2) 1 mg 51 %
  • Niacin (B3) 5 mg 34 %
  • Vitamin B6 1 mg 79 %
  • Folate equivalent (total) 144 µg 36 %
  • Vitamin B12 0 µg 1 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 8 mg 55 %
  • Vitamin K 40 µg 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

MEXICANA SHRIMP AND VEGETABLE KEBABS

Ingredients

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tsp McCormick® Chili Powder
  • 1/2 tsp McCormick® Cumin, Ground
  • 1/2 tsp McCormick® Garlic Powder
  • 1/2 tsp McCormick® Oregano Leaves
  • 1/4 tsp salt
  • 450 g large, shrimp, peeled and deveined
  • 1 medium, red bell pepper, cut into chunks
  • 1 medium, red onion, cut into thin wedges
  • 1 medium, zucchini, sliced
  • 1 cup halved, mushrooms

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