Cut the meat into fine strips and fry in a coated pan brushed with oil. Halve the peeled onions and cut into strips, add to the meat and fry. Season, deglaze with the peach juice and stew for about 10 minutes. Quarter the peppers, cut into strips, add to the meat and stew for another 10 minutes.
Stir in the shish kebab sauce, tomato paste and sour cream and finally fold in the peaches cut into wedges. Season to taste with the spices.