Easy to fix
Just marinate two-inch lamb squares in your favourite barbecue sauce. (Or use other meats if you prefer.) Thread squares on skewer with small parboiled onions, green peppers and mushrooms. Broil.
Then about ten minutes before the meat turns its handsomest brown, place golden cling peach halves on broiler foil. Fill the hollows with catsup, chilli, or other relishes, and grill until the meat is ready.