South African Curried Apricot Chicken Kebabs

Photo: Jason Boud

Photo: Jason Boud

Published Jul 30, 2017

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INGREDIENTS

500g skinless and boneless chicken breasts, cubed

24 Turkish dried apricots

8 wooden skewers soaked for 15 minutes in cold water

FOR THE MARINADE

45ml white wine vinegar

30ml olive oil

15ml brown sugar

15ml ground cumin

Coriander leaves, chopped

Zest of 1 lemon

30ml curry powder

30ml sweet chilli sauce or chutney

Salt and freshly ground black pepper

WHAT TO DO

Thread the chicken pieces and apricots onto the skewers.

Mix the white wine vinegar, olive oil, sugar, ground cumin, coriander, lemon zest, curry powder, and chilli sauce or chutney together. Marinate the chicken sosaties for at least 3 hours.

Braai on an oiled grid at medium heat for between 8 and 10 minutes. Baste with any left-over marinade in the last 2 minutes.

Extract from Braai the Beloved Country by Jean Nel. Published by Jacana Media. Available in all good book stores for the recommended retail price of R185. 

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