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Smoky skewers with parsley dipping sauce recipe

Smoky skewers with parsley dipping sauce

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

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

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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

  1. 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.
  2. Put the lamb and prawns into 2 separate bowls. Pour two-thirds of the marinade over the lamb and the rest over the prawns.
  3. In a bowl, mix together the sauce ingredients with a little salt. Set aside.
  4. 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.

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