Smoky skewers with parsley dipping sauce

BBQ ideas Aug 29, 2021

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


  • 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


  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.


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