How to make smoky lamb and peach kebabs

Ingredients

Makes 8

1kg lamb leg, trimmed, cut into 3cm pieces

2 tbsp olive oil

2 garlic cloves, crushed

2 tbsp Texas-style smoky barbecue rub

Finely grated zest of 1 lime

3 yellow peaches

1 bunch asparagus, trimmed

½ cup Greek yoghurt

½ cup sour cream

2 tsp chipotle sauce

Lime wedges, to serve 

Method

1. Combine the lamb, one tablespoon of oil, garlic, rub and zest in a large bowl. Cut one peach into quarters, squeeze over the bowl until pureed, mix through the lamb, then discard the skins. Thread the lamb onto 8 skewers.

2. Preheat the barbecue to medium. Cut the remaining peaches into thick wedges. Drizzle the wedges and asparagus with the remaining oil. Add the wedges and asparagus to the barbecue and cook for 2 minutes each side until charred. Remove and set aside.

3. Preheat the barbecue to medium. Cut the remaining peaches into thick wedges. Drizzle the wedges and asparagus with the remaining oil. Add the wedges and asparagus to the barbecue and cook for 2 minutes each side until charred. Remove and set aside.

4. Whisk the yoghurt and sour cream in a bowl with a fork until smooth. Add the chipotle sauce and swirl through.

5. Serve the kebabs with the peaches, asparagus, yoghurt sauce and lime wedges. 

Looking for more summer recipes?

Try these quick and easy BBQ recipes.