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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
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Tip: Marinate the lamb 24 hours before and the prawns 2 hours before. The sauce can be made on the morning of serving.
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