Spicy lamb kebabs with mint and nectarine salsa

Mix the marinade together in a large shallow bowl. Thread equal amounts of lamb and peppers on to four short metal or wooden skewers (previously soaked in cold water for 20 mins). Place in a shallow dish, pour over the marinade, cover and refrigerate for at least 20 mins or overnight. Meanwhile, prepare the salsa: mix all the ingredients together in a large bowl, and set aside. Cook the kebabs on a prepared barbecue or preheated moderate grill for 8-12 min, turning occasionally until cooked and any meat juices run clear. Serve the skewers with the salsa and garlic bread.