Sosaties with Apricot Glaze (Dairy & Nut-Free)

Ingredients

• 1 kg Lamb or Chicken
• 1 cup Dried Apricots
• 1 large Onion
• 2 medium Bell Peppers
• 2 tablespoons Vegetable Oil
• 1 tablespoon Curry Powder
• 1/2 teaspoon Turmeric
• 2 tablespoons Brown Sugar
• 2 tablespoons Apple Cider Vinegar
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

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 1 kg of lamb or chicken into 1-inch cubes. Cut the 1 large onion and the 2 medium bell peppers into 1-inch pieces.
3. 3Thread the 1-inch cubes of meat (lamb or chicken) and the 1-inch 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 350°F (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 145°F (63°C) for lamb or 165°F (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.

Related Guides