Moroccan Lamb Skewers

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

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

Divide mixture into eight pieces and roll into cigar shapes.

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

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

Cook the skewers for about 5 minutes, turning frequently.

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

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

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.

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

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Moroccan Lamb Skewers