Apricot And Turkey Espetadas

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6 servings Prep: 2 hrs, Cooking: 1 hr 20 mins
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Poultry

By Food24 November 03 2009
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Ingredients (13)

Marinade: dried apricots
500.00 ml apricot juice
1.00 onion — finely chopped
2.00 cloves garlic — cloves, crushed
30.00 ml curry powder
50.00 ml sunflower oil
2.00 leaves bay leaves
0.50 lemon lemon — juice only
5.00 ml salt and freshly ground black pepper
Turkey: turkey breast, cut into 4 cm cubes
5.00 ml salt and freshly ground black pepper
2.00 onion — chopped
3.00 apricots
3.00 leaves lemon leaves — or bay leaves
3.00 red pepper — chunks
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Method:

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.



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