Name: Moroccan Lamb Skewers
Total time: 20 min
Yield: 4
Ingredients: 50g PURE SPREAD; 225g MINCED LAMB; 1 SPRING ONION ((FINELY CHOPPED)); 2 tbsp FRESH CORIANDER ((FINELY CHOPPED)); 2 tbsp WHITE SESAME SEEDS; 2 tsp GROUND CUMIN; 2 tsp GROUND CORIANDER; 1 tsp GROUND CINNAMON; PINCH GROUND GINGER; SALT & FRESHLY GROUND BLACK PEPPER; 4 GLUTEN-FREE PITTA BREADS; 75g PURE SPREAD; 1 CLOVE GARLIC ((CRUSHED)); 2 tbsp FRESH PARSLEY ((FINELY CHOPPED)); 150ml SOYA YOGURT; 1 tbsp MINT SAUCE; 8 WOODEN SKEWERS (SOAKED IN COLD WATER FOR 10 MINUTES)

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Moroccan Lamb Skewers

Transport yourself to the hustle and bustle of Morocco as you enjoy these delicious dairy free lamb skewers bursting with flavour.

Recipe Overview

Total Time 20 mins

Difficulty Beginner

Servings 4 Servings

Ingredients 17

Diet Dairy Free, Lactose Free

How To Make

Step 1

Mix 25g Pure spread minced lamb, spring onion, fresh coriander, sesame seeds and ground spices together in a bowl.

Step 2

Divide mixture into eight pieces and roll into cigar shapes.

Step 3

Push a skewer through each kebab and flatten slightly to secure around the kebab stick.

Step 4

Heat a griddle or large frying pan and grease with the remaining Pure.

Step 5

Cook the skewers for about 5 minutes, turning frequently.

Step 6

To make the garlic Pure mix all the ingredients together, cover with cling film and chill in a refrigerator.

Step 7

To make the yoghurt and mint dip: mix all ingredients together and chill until required.

Step 8

To prepare the pitta bread, spread with the garlic Pure spread. Just before the skewers are ready, heat the pitta bread in a hot oven for 3-5 minutes.

Step 9

Serve the skewers with pieces of hot pitta bread, a crispy leaf salad and a side dip of yoghurt and mint dressing.