Sosaties is a traditional South African dish, often made with lamb. Recipes vary but usually include apricots and red peppers as well as the meat.
2 tbsp vegetable oil
2 garlic cloves, crushed
6 tbsp curry powder
2 tbsp ground ginger
4 tbsp sugar
2 tsp allspice
60ml balsamic vinegar
5 tbsp apricot jam
3 tbsp chutney (we like Mrs Ball’s)
1 chicken stock cube
700g chicken breast, cut into chunks
4 red onions, peeled and quartered
400g bag of dried apricots
2 red peppers, deseeded and cut into chunks
Heat the vegetable oil in a small saucepan and gently cook the crushed garlic. Mix the curry powder, ginger, sugar and allspice in a bowl, then add them to the pan and cook for
Add the vinegar, jam, chutney and 240ml of water and crumble in the stock cube. Bring to the boil and cook for about 5 minutes, then take the pan off the heat.
Leave the sauce to cool.
Take 6 long skewers and thread on alternate chunks of chicken, red onion quarters, apricots and red pepper.
Put them in a dish, pour the cooled sauce over the top and leave the kebabs to marinate overnight in the fridge.
Next day, remove the kebabs from the marinade and grill them on a barbecue or in a griddle pan until the chicken is cooked through.