Smoky skewers with parsley dipping sauce

• Serves 6
• 10 mins to prepare and 10 mins to cook
• 245 calories/serving
• Healthy
• Gluten-free
• Dairy-free

Ingredients

• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tbsp red wine vinegar
• 2 tsp smoked paprika
• 2 garlic cloves, crushed
• 2 tsp crushed fennel seeds
• 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 tbsp crushed red chilli flakes
• 1 small shallot, finely diced
• 1 garlic clove, crushed
• 4 tbsp extra-virgin olive oil
• 2 tbsp sherry vinegar

Directions

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

Tip: Marinate the lamb for 24 hours and the prawns for 2 hours. The sauce can be made the day before the meal.