Food / 11 August, 2025 / Ellie Thompson

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

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

• 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.

Recipe by Tesco Real Foods

Greek Salad Nachos

Spinach And Chorizo Tart