Lamb and peach kebabs

Another Sunday evening, another Sunday BBQ. It appears we are setting a Summer trend at our house, and I am all for it. Capping off another blissful hot weekend with beers, BBQ and friends. Plus the added bonus of a potential Monday morning hangover is just your body’s way of reminding you that you had a great weekend.

We kept it simple and opted for kebabs – so many combinations on these ‘one-stick-wonders’ its not even funny. These are suited to catering for large groups as well as they allow for early preparation, minimal effort and if you’re short on plates….well just use your fingers.

I like experimenting with fruit and meat. Summer stone fruits provide a wonderful excuse to add a little bit of excitement and sweetness to a meal, as well as giving another depth of flavour that your guests may not otherwise expect. So really, by combining meat, fruit, vegetables and herbs – I have literally delivered on at least a few daily dietary requirements in one meal on a stick! Convenience factor high, or what?

Serve exciting at your next BBQ with these lamb and peach kebabs!

Serves 4

Lamb and peach skewers

The list:

The skewers:

500g lamb backstrap, cut into cubes

2 firm but ripe peaches, cubed

1 large red capsicum, cubed

1 large red onion, cut into cubes

1 Tbs dried oregano

Salt and pepper

2 Tbs olive oil

10 – 20 wooden skewers, soaked for two hours (ideal)

The topping:

150g sheep’s feta, crumbled

150g cucumber, peeled and finely diced

3 Tbs fresh mint, roughly chopped

Salt and pepper, to taste

3 Tbs olive oil

1 Tbs red wine vinegar

The method:

Light a fire over to one side of your grill, using enough coals to fill one and a half shoeboxes.
Marinate lamb, peach, capsicum, onion with the olive oil, oregano, salt and pepper. Leave refrigerated for an hour.
Skewer the lamb mix in alternating combinations of meat, peach and vegetables until all the mixture is on skewers.
Combine all ingredients for the lamb skewer topping and leave refrigerated until serving time.
Place over hot grill and cook for 4 – 5 minutes on either side, lamb should still be pink when done. Serve with feta and cucumber topping.

Enjoy!