James Whetlor shares the recipe for his goat kebabs, a great addition to any barbecue. Whetlor uses figs, but you can adapt the recipe to use any soft seasonal fruit that's suited to grilling, such as peaches, plums and more. Whetlor demonstrated this dish at Masterclass supported by Sanpellegrino during the 2019 Melbourne Food & Wine Festival.
300g kid (leg or loin), trimmed of sinew and membrane, cut into 3cm-4cm dice
4 figs (or other soft seasonal fruit suited to grilling), quartered
4 wooden or metal skewers (if wooden, soak for 30 minutes in water)
1 tbsp olive oil
2 tbsp runny honey
2-3 tbsp toasted flaked almonds
2 tbsp chopped mint
1. Heat a barbecue or grill to high.
2. Thread the meat and fig chunks alternately onto each skewer; you should fit 3 pieces of each onto each skewer.
3. Place the kebabs on a baking tray, drizzle with olive oil and season well with sea salt and freshly ground black pepper. Place the kebabs on the barbecue or under the hot grill and cook, turning regularly, until the meat is just cooked through; you can serve it pink (3-6 minutes). Finish with a good trickle of runny honey and scatter with toasted almonds and chopped mint.