Smoky Skewers with Parsley Dipping Sauce Recipe

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

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 (5 3/4oz) 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

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.
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