Lamb Pinchos Moruños with Cucumber Salad and Walnut and Red Pepper Dip

Name: Lamb Pinchos Moruños with Cucumber Salad and Walnut and Red Pepper Dip
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Spanish
Ingredients: 400 g/14 oz minced (ground) lamb shoulder; 2 tbsp finely chopped parsley; 2 tsp finely chopped fresh thyme; 1 tsp salt; ½ tsp black peppercorns; ¼ tsp saffron threads; 1 bay leaf; 3 red peppers; 80 g/3 oz/scant ⅔ cup walnuts; 60 g/2 oz/1 cup fresh breadcrumbs; Juice of ½ lemon; 2 tbsp pomegranate molasses; 1 tsp paprika; 1 tsp cayenne pepper; ½ tsp ground cumin; 2 garlic cloves, crushed (optional); 1 long cucumber, peeled and diced; 2 small red chillies, finely chopped; 2 shallots, peeled and finely chopped; 1 tbsp chopped flat-leaf parsley; 1 tbsp granulated sugar; 2 tbsp sherry vinegar; juice of 1 lime; 6 tbsp olive oil; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4
(makes about 16 kebabs)

Difficulty
Easy
Ready in
1 hr 20

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

400 g/14 oz minced (ground) lamb shoulder
2 tbsp finely chopped parsley

Europe
Spain
Starter
Low carb
Mediterranean

Method

Place all the spice mixture ingredients in a spice grinder or food processor and grind to a coarse powder.

Sprinkle the spice mixture over the minced (ground) lamb, add the chopped parsley and olive oil and mix well. Cover and marinate in the refrigerator for 6–8 hours or overnight.

After marinating, make the dip. Preheat the oven to