At the Chalmar Farm Kitchen we love to combine two traditions – a spirited Easter egg hunt for the kids followed by a leisurely family picnic. “These Mediterranean skewers are the perfect outdoor fare,” says Chef Anja. “No plates, knives or forks needed!”
What we love: Using tender CHALMAR topside or fillet there’s no need to marinate the meat overnight. The rooibos-soaked apricots adds a delicious sweet tartness, while the subtly aromatic bay leaves enhance the savoury meatiness.
Soak the apricots in the rooibos tea for at least 30 minutes. In the meantime cut the meat in 3cm cubes. Mix all the ingredients for the meat marinade together in a bowl and marinade the meat for 30 minutes.
Thread 3 cubes of meat on each skewer, alternating with an apricot and one bay leaf.
Heat the oil and fry the kebabs till nicely browned on all sides. Tear out the bay leaves just before serving. Serve with lemon wedges on the side.
The bay tree in our Chalmar kitchen garden have so many culinary uses. The leaves are sweetly fragrant without being cloying or overpowering. The flavours peak around 3 days after picking, as the short drying time concentrates the aromatic oils in the leaves. Through the centuries wise cooks placed bay leaves in flour, beans, grains and dried fruit in storage, to deter insects
If you use wooden skewers and plan to braai it or roast under a griller, soak the skewers in warm water for 30 minutes beforehand. This prevents the skewers from burning.