Ingredients
- SpinneysFOOD boneless lamb shoulder 1kg
- SpinneysFOOD sea salt 1/2 tsp
- Yellow or white flesh peaches 4
- Red chillies 3
- SpinneysFOOD ground chilli 1 tbsp
- SpinneysFOOD black peppercorns 1 tbsp
- Cloves 4
- SpinneysFOOD cumin seeds 1 tsp
- SpinneysFOOD fine turmeric 1 tsp
- SpinneysFOOD fine cinnamon 1 tsp
- Vinegar 100ml
- SpinneysFOOD sunflower oil 175ml
- Garlic cloves 10
- SpinneysFOOD organic ginger 2 tsp
- SpinneysFOOD organic extra virgin olive oil 3 tbsp
- Plain double-thick yoghurt 125ml
- SpinneysFOOD fresh mint 10g
- SpinneysFOOD black peppercorns 1 tsp
Equipment
- Chopping board 1
- Knife 1
Nutrition (Per serving)
- Calories 675
- Fat 51g
- Saturates 5g
- Protein 38g
- Carbs 29g
- Sugars 6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Marinated peach and lamb kebabs
Mediterranean 40 Mins Prep ยท 15 Mins Cook
- Slice the lamb into 4cm cubes and season well with the salt.
- Stone and quarter the peaches.
- Finely slice the red chillies.
- Finely grind the chilli flakes and whole spices together then add to the powdered spices.
- Blend the vinegar, oil, garlic, grated ginger and red chilli together to make a smooth paste.
- Mix the spice mix into the vinegar and add the lamb cubes.
- Coat the meat thoroughly and set aside to marinate in the fridge for 4-5 hours.
- Thread the meat onto 6 skewers with the peach quarters and cook over hot coals, or under the grill for 10-15 minutes until tender, turning every few minutes to ensure even cooking.
- Swirl the olive oil into the yoghurt.
- Serve the hot lamb with olive oil, yoghurt, and a sprinkle of fresh mint leaves, salt and freshly ground pepper.