Moroccan Lamb Skewers

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

 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

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.