| Created by | Spinneys |
| Prep time | 40 minutes |
| Cook time | 15 minutes |
| Serves | 6 |
| Cuisine | Mediterranean |
| Diet | High-protein |
| Preparation | Easy |
| 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. See details | |
Ingredients
Cooking Instructions
Download PDFSlice 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.
