Curried pork and apricot kebabs

SERVES: 4 TIME TO MAKE: Less than 1 hour

Great on the braai!

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BRAAI RECIPES

INGREDIENTS

  • 800 grams pork mince
  • 60 ml curry paste
  • 80 ml PnP dried Turkish apricots, finely chopped
  • 2 cloves PnP garlic cloves, crushed
  • 1 grated lemon peel and juice
  • 3 tbsp PnP mint, chopped, plus extra for serving
  • 3 tbsp coriander or basil leaves, chopped, plus extra for serving
  • 1 pinch PnP salt
  • 8 bamboo skewers, soaked in water for 20 minutes
  • 1 glug PnP Finest extra-virgin olive oil, or canola oil

Yoghurt sauce

  • 1 tsp cumin seed, toasted
  • 1 tsp ground cumin
  • 125 ml PnP yoghurt
  • 1 pinch coarse black pepper, or to taste

METHOD

  • Mix mince, curry paste, apricots, garlic, lemon, herbs and seasoning together.
  • Divide mince mixture into portions and mould into sausage shapes.
  • Skewer onto bamboo sticks and squeeze gently to secure.
  • Brush with oil and fry, grill or braai until cooked through and browned.

Yoghurt sauce

  • Mix spices, yoghurt and salt together.
  • Serve kebabs with yoghurt sauce, extra herbs and lemon wedges.