The sweetness of the peaches complements the delicate flavour of the kid beautifully. Cook kid meat similarly to lamb; the flavour profiles are slightly different, but the cuts of meat and cooking times are very similar.
- 300g boneless kid meat (leg or loin)
- 4 almost-ripe peaches
- 1 tbsp good olive oil
- 2 tbsp runny honey
- 2–3 tbsp toasted flaked almonds
- 2 tbsp chopped mint
- Salt and freshly ground black pepper
- Heat up the barbecue or preheat your grill to high. If using wooden skewers, soak four skewers for 30 mins in cold water. Trim the meat of any sinew or membrane using the tip of a sharp knife and cut it into 3–4 cm dice.
- Halve and stone the peaches, then cut them into large chunks. Thread the meat and peach chunks alternately onto the four wooden or metal skewers; you should fit three or four pieces of each onto each skewer.
- Lay the kebabs on a baking tray, trickle with the olive oil and season well with salt and pepper. Place the kebabs on the barbecue or under the hot grill and cook, turning regularly, for 3–6 mins or until the meat is just cooked through (although you can serve it pink).
- Finish with a good drizzle of honey, toasted almonds and some freshly chopped mint.
Both recipes taken from; GOAT: Cooking and Eating by James Whetlor, published by Quadrille Publishing Ltd.