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Goat kebabs with peach, mint and honey

Recipe from GOAT: Cooking and Eating by James Whetlor 

Gill Meller uses the sweetness of the peaches to compliment the delicate flavour of the goat beautifully. A recipe that challenges people’s assumptions of what goat meat is and how it can be eaten, 

  • Prepare: 10 Minutes
  • Cook: 30 Minutes
  • Serves 4
Ingredients & instructions

300g diced goat meat or goat neck rings (diced)
4 almost-ripe peaches
1 tablespoon olive oil
2 tablespoons runny honey
2–3 tablespoons toasted flaked almonds
2 tablespoons chopped mint
pink himalayan salt and freshly ground black pepper

Heat up the barbecue or preheat your grill to high. If using wooden skewers, soak 4 for 30 minutes in cold water.

Halve and stone the peaches, then cut them into large chunks.

Thread the meat and peach chunks alternately onto 4 wooden or metal skewers; you should fit 3 or 4 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 minutes 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.


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