Cape Malay Sosaties (Kabobs)

wtorek, 11 lutego 2014

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 white 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

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.

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