Smoky, spiced lamb brochettes

Smoky, spiced lamb brochettes recipe

3 ratings

These lovely lamb brochettes offer an incredibly authentic taste of Morocco will be the star of any summer spread. See method

  • Serves 4
  • 25 mins, plus marinating
  • 640 calories / serving

Ingredients

  • 600g (1 1/4lb) lamb leg steaks, diced into 2cm pieces
  • 1 tsp cumin seeds, crushed
  • 1 tsp hot smoked paprika
  • 1/2 small red onion, finely chopped
  • 1 tbsp olive oil
  • 3 tbsp finely chopped parsley

For the tomato salad

  • 300g Tesco Finest Temptation tomatoes, sliced
  • 1/2 small red onion, very finely sliced
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice

For the couscous salad

  • 400g tin chickpeas, drained
  • 2 x 250g packs Tesco Finest Moroccan couscous

Each serving contains

  • Energy

    2680kj
    640kcal
    32%
  • Fat

    27g 38%
  • Saturates

    7g 34%
  • Sugars

    22g 24%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 55.4g Protein 41.6g Fibre 8.1g

Method

  1. Marinate the lamb up to 8 hours or at least 30 minutes in advance.
  2. Combine the diced leg steaks with the cumin, paprika, onion, olive oil and 2 tablespoons chopped parsley in a non-metallic dish. Cover and chill until needed. Meanwhile, if using wooden rather than metal skewers, soak them in plenty of cool water for at least 30 minutes, to prevent them scorching.
  3. Make the tomato salad by tossing the tomatoes with the sliced red onion, olive oil and lemon juice. Season to taste with salt and pepper. Make the couscous salad by folding the chickpeas through the couscous.
  4. Thread the marinated lamb onto 8 skewers (soaked as in step 1 and drained, if wooden), pushing the cubes together quite tightly. Season well with salt and pepper. Place a griddle or frying pan over a high heat until smoking. Chargrill the skewers, in two batches if necessary, for 1-2 minutes on each side, until very well coloured all over.
  5. If cooking on a barbecue place on the barbecue on a medium/high heat. Cook for 6-8 minutes; turning regularly until they are cooked through and well coloured all over. Serve with the couscous and tomato salads, scattered with the remaining tablespoon of chopped parsley.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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