Sosaties with Apricot Glaze (Dairy & Nut-Free)

Instructions

1. 1Place the 1 cup of dried apricots in a heatproof bowl and cover them with hot water. Let them soak for 30 minutes to soften.
2. 2Cut the 1000 g of lamb or chicken into 2.54 cm cubes. Cut the 1 large onion and the 2 medium bell peppers into 2.54 cm pieces.
3. 3Thread the 2.54 cm cubes of meat (lamb or chicken) and the 2.54 cm pieces of onion and bell pepper alternately onto skewers. Aim for roughly equal amounts of each on every skewer.
4. 4Drain the softened 1 cup of dried apricots. Place them in a blender or food processor along with the 2 tablespoons of vegetable oil, 1 tablespoon of curry powder, 1/2 teaspoon of turmeric, 2 tablespoons of brown sugar, and 2 tablespoons of apple cider vinegar. Blend until the mixture is smooth to create the apricot glaze.
5. 5Season the loaded skewers evenly with the 1 teaspoon of salt and 1/2 teaspoon of pepper.
6. 6Preheat your grill to medium heat. This is approximately 175°C.
7. 7Place the seasoned skewers on the preheated grill. Cook for 15-20 minutes, turning them every few minutes so they cook evenly. Brush the skewers generously with the apricot glaze during the last 10 minutes of cooking. The meat is cooked through when it reaches an internal temperature of 63°C for lamb or 74°C for chicken. The vegetables should be tender and slightly charred.
8. 8Remove the sosaties from the grill and let them rest for 5 minutes before serving hot.

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