Curried kebabs

Recipe from: 9/24/1998 12:00:00 AM
Ingredients 17
Servings 35
Time

Ingredients

  • MARINADE
  • 50
    ml
    oil
  • 1
    large onion
  • 2
    cloves garlic, crushed
  • 30
    ml
    mild curry powder
  • 5
    ml
    ground ginger
  • 5
    ml
    turmeric
  • 1
    ml
    ground coriander
  • 5
    ml
    braai spice
  • 30
    ml
    apricot jam
  • 250
    ml
    vinegar
  • 250
    ml
    water
  • 160
    ml
    Bulgarian yoghurt
  • salt and freshly ground blade pepper to taste
  • 440
    g
    can pineapple chunks in syrup, drained and 100 ml syrup reserved
  • 16
    dried apricots, soaked and drained
  • 2
    kg
    pork breast rashers, fat removed and sliced into thin strips
 

Method

 
Heat the oil and fry the onion and garlic over mild heat until tender and glossy. Add the spices and fry for another minute. Add the remaining ingredients, remove from the stove and cool. Pour the marinade into a ceramic bowl and add the pork strips. Stir to coat all the strips with the marinade and marinade for 4 hours or preferably overnight Quarter the apricots and thread the meat strips onto the skewers, alternating with the apricot pieces and pineapple chunks. Brush with the remaining marinade and grill over fairly hot coals or oven grill until cooked. Serve immediately. Makes about 35 kebabs.
 

Read more on: pork  |  grill
 

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