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Picture of Redcurrant lamb souvlaki with super-easy flatbread
mediterranean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5115 kcal 256 %
  • Fat 241 g 371 %
  • Saturated 101 g 505 %
  • Carbs 392 g 131 %
  • Fiber 12 g 49 %
  • Protein 319 g 638 %
  • Cholesterol 1054 mg 351 %
  • Sodium 1115 mg 46 %
  • Calcium 569 mg 57 %
  • Magnesium 482 mg 115 %
  • Potassium 5043 mg 107 %
  • Iron 31 mg 172 %
  • Zinc 55 mg 504 %
  • Phosphorus 3264 mg 466 %
  • Vitamin A 100 µg 11 %
  • Vitamin C 42 mg 47 %
  • Thiamin (B1) 2 mg 205 %
  • Riboflavin (B2) 4 mg 332 %
  • Niacin (B3) 98 mg 614 %
  • Vitamin B6 3 mg 200 %
  • Folate equivalent (total) 460 µg 115 %
  • Vitamin B12 39 µg 1628 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 3 mg 19 %
  • Vitamin K 35 µg 29 %

* 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.

Redcurrant lamb souvlaki with super-easy flatbread

Ingredients

  • 210g jar redcurrant jelly
  • 1 tablespoon orange juice
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons fresh thyme leaves, chopped
  • 1.5kg boned lamb leg, cut into 3cm pieces
  • 1/4 red cabbage, very thinly shaved
  • 2 sticks celery, thinly sliced
  • 1 tablespoon lemon juice
  • Creme fraiche, to serve
  • Fresh mint sprigs, to serve
  • Lemon cheeks, to serve
  • 300g (2 cups) self-raising flour
  • 260g (1 cup) Greek-style yoghurt

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