Drain the tomatoes from the jar and collect the oil. Clean and wash the peppers. Wash the meat and dab dry. Cut lamb into large cubes. Tap the chicken fillets a little flatter.
Put lamb, peppers, tomatoes and bay leaf alternately on skewers. Skewer the whole fillets lengthwise. Sprinkle with lemon juice and season with salt and pepper. Spread sage leaves on top. Drizzle all skewers with tomato oil. Puree peaches for the dips. Mix with chilli sauce and honey. Chop the pineapple finely, wash the coriander, chop it too and stir into the sauce. Clean and wash spring onions, cut into fine rings. Mix with ketchup, season with curry.
Puree peaches for the dips. Mix with chilli sauce and honey. Chop the pineapple finely, wash the coriander, chop it too and stir into the sauce. Clean and wash spring onions, cut into fine rings. Mix with ketchup, season with curry. Grill the skewers for about 8 minutes while turning. Add sauces extra
With 8 people: