Smoky skewers with parsley dipping sauce recipe

Name: Smoky skewers with parsley dipping sauce
Yield: Serves 6
Ingredients: 2 tbsp olive oil; 2 tsp crushed fennel seeds; 2 tsp ground cumin; 2 tsp smoked paprika; 2 garlic cloves, crushed; 1 tbsp red wine vinegar; 1 x 450g pack lamb leg steaks (fat trimmed), sliced into 3cm pieces; 1 x 165g pack raw peeled king prawns; 20g (3/4oz) flat-leaf parsley, leaves chopped; 1 garlic clove, crushed; 1 small shallot, finely diced; 1 tbsp crushed red chilli flakes; 4 tbsp extra-virgin olive oil; 2 tbsp sherry vinegar

Forget juggling a plate of food with your drink; these fuss-free Spanish kebabs make it easy to munch while mingling. Marinate lamb leg pieces and king prawns ahead of time in a bold smoky spice mix and simply grill on a pan or barbecue when your guests arrive. The parsley dipping sauce adds a final fling of flavour that works a treat with the skewers.

See method

Serves 6
10 mins to prepare and 10 mins to cook
245 calories / serving

Dairy-free
Gluten-free
Healthy

Ingredients

2 tbsp olive oil
2 tsp crushed fennel seeds
2 tsp ground cumin
2 tsp smoked paprika
2 garlic cloves, crushed
1 tbsp red wine vinegar
1 x 450g pack lamb leg steaks (fat trimmed), sliced into 3cm pieces
1 x 165g pack raw peeled king prawns

For the dipping sauce

20g (3/4oz) flat-leaf parsley, leaves chopped
1 garlic clove, crushed
1 small shallot, finely diced
1 tbsp crushed red chilli flakes
4 tbsp extra-virgin olive oil
2 tbsp sherry vinegar

‘Add to basket’ will be back soon

We’ve put our add to basket feature on hold, while we spruce things up behind the scenes.

Each serving contains

Energy: 1015kJ 245.0kcal; 12%
Fat: 18g; medium26%
Saturates: 5g; medium23%
Salt: 0.3g; low6%
Sugars: 1g; low1%

of the Reference intake

Carbohydrate 0.5gProtein 21.6gFibre 0.9g

Method

Soak 24 wooden skewers in water for 10 minutes. Meanwhile, mix 1 tbsp oil, the spices, garlic, vinegar and a little salt in a small bowl.
Put the lamb and prawns into 2 separate bowls. Pour two-thirds of the marinade over the lamb and the rest over the prawns.
In a bowl, mix together the sauce ingredients with a little salt. Set aside.
Thread 2 pieces of lamb each onto 12 skewers and 2-3 prawns onto the remaining skewers. Brush a frying pan with the remaining oil and set over a high heat. Fry the skewers for 2-3 minutes each side, until cooked through. Serve with the dipping sauce.

Tip: Marinate the lamb 24 hours before and the prawns 2 hours before. The sauce can be made on the morning of serving.

See more Barbecue recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Smoky skewers with parsley dipping sauce recipe

Ingredients

Each serving contains

Method

You may also like