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Categories:
lamb tomatoes bay leaves chicken lemon juiced sage halves chilli sauce pineapple coriander chopped honey onions tomato ketchup curry powder
Viewed: 35 - Published at: 9 years agoIngredients
- 1 3/4 pounds lamb steaks cut into large chunks
- 1 jar sun dried tomatoes in olive oil
- 8 bay leaves
- 8 chicken fillets small, 100-120g each
- 1 lemon juiced
- 1 sprig fresh sage
- 4 peach halves
- 5/8 cup chilli sauce
- 3 slices pineapple finely chopped
- 1 tablespoon coriander chopped
- 2 tablespoons honey
- 3 spring onions sliced
- 1 cup tomato ketchup
- 2 teaspoons curry powder
Method
- Preheat broiler. Skewer lamb, peppers, tomatoes and bay leaves together. Skewer chicken fillets onto separate skewers then sprinkle with lemon juice and sun-dried tomato oil, season then top with sage leaves. Broil skewers for about 8 mins, turning once, to cook both sides.
- For the peach dip, puree peaches with chili sauce, pineapple, cilantro and honey.
- For the curry-tomato dip, mix spring onions with ketchup and curry powder.
