Apricot And Turkey Espetadas

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 15
Servings 6
Time 200

Ingredients

  • 125
    g
    Marinade: dried apricots
  • 500
    ml
    apricot juice
  • 1
    onion, finely chopped
  • 2
    cloves
    garlic cloves, crushed
  • 30
    ml
    curry powder
  • 50
    ml
    sunflower oil
  • 2
    leaves
    bay leaves
  • 0.50
    lemon
    juice of ½ lemon
  • 5
    ml
    salt and freshly ground pepper
  • 2
    kg
    Turkey: turkey breast, cut into 4 cm cubes
  • 5
    ml
    salt and freshly ground pepper
  • 2
    onions (preferably red), cut into large chunks
  • 3
    soft Turkish apricots
  • 3
    leaves
    lemon leaves or fresh bay leaves
  • 3
    red peppers, cut into large chunks
 

Method

80
 
Marinade Place the apricots and juice in a saucepan, cover and simmer for 30 minutes or until the fruit is soft. Transfer to a food processor and blitz until smooth. Fry the onion, garlic and curry powder in the heated oil until fragrant. Add the remaining ingredients and simmer for 10 minutes. Leave to cool.

Turkey Season the meat with salt and pepper, pour over the marinade, cover and marinate for at least 2 hours. Thread the meat onto large skewers, alternating with the onions and apricots, leaves and peppers.

Place the espetadas 20 cm above hot coals and braai for 30-40 minutes, basting frequently with the marinade.

 

Read more on: poultry  |  grill
 

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