Moroccan Lamb Skewers - Pure Free From

Moroccan Lamb Skewers

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

Yields4 ServingsTotal Time20 minsDifficultyBeginner
MOROCCAN LAMB SKEWERS

Ingredients

 50 g PURE SPREAD
 225 g 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 AND FRESHLY GROUND BLACK PEPPER
 4 GLUTEN-FREE PITTA BREADS
GARLIC PURE SPREAD:
 75 g PURE SPREAD
 1 CLOVE GARLIC (CRUSHED)
 2 tbsp FRESH PARSLEY (FINELY CHOPPED)
 SALT AND FRESHLY GROUND BLACK PEPPER
YOGHURT AND MINT DIP:
 150 ml SOYA YOGURT
 1 tbsp MINT SAUCE
 SALT AND FRESHLY GROUND BLACK PEPPER
TOOLS
 8 WOODEN SKEWERS, SOAKED IN COLD WATER FOR 10 MINUTES

Method

1

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

2

Divide mixture into eight pieces and roll into cigar shapes.

3

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

4

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

5

Cook the skewers for about 5 minutes, turning frequently.

6

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

7

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

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.

9

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