Cape Malay Sosaties (kabobs)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon garlic, chopped
• 1 tablespoon chopped gingerroot
• vegetable oil
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 2 bay leaves
• 1 cinnamon stick
• 2 whole cloves
• 3 tablespoons curry powder
• 1 teaspoon ground allspice
• 2 teaspoons turmeric
• 2 tablespoons sugar
• 1 cup wine
• 1/2 cup apple cider vinegar
• 1/2 cup chicken stock
• 2 tablespoons apricot jam
• 1 cup tamarind juice (or substitute 1/2 cup strained fresh lemon juice combined with 1/2 cup water)
• 1 1/2 lbs boneless skinless chicken breasts (beef or lamb can be substituted)
• 1 cup dried apricots or 1 cup dried prune, softened in boiling water
• 1 onion, cut into quarters softened in water

Recipe

• 1 saute the garlic and ginger in oil until soft, about one minute. add dry ingredients and stir for approximately 30 seconds; then add the remaining liquids. bring to a boil and simmer for 5 minutes. remove from the heat and let cool.
• 2 skewer meat alternating with apricots and onions (red peppers can be used for more color and flavor).
• 3 cover skewers with cooled marinade. cover and marinate overnight or up to 3 days in the refrigerator.
• 4 grill the skewers over high heat basting with the leftover marinade.
• 5 the marinade can be used as a sauce, simply boil for 3 minutes.