Smoky skewers with parsley dipping sauce recipe


Recipes Adapted From : realfood.tesco.com

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

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.

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