Chalmar Farm kitchen | BRAAI SKEWERS WITH APRICOT AND ROOIBOS

BRAAI SKEWERS WITH APRICOT AND ROOIBOS

Serves 4-5 | 15 Mins | Easy
Traditional

BRAAI SKEWERS WITH APRICOT AND ROOIBOS

© Copyright Chalmar Beef 2020

BRAAI SKEWERS WITH APRICOT AND ROOIBOS

There’s no need to marinate the meat overnight, because of the tenderness.

What we love: The rooibos-soaked apricots add a deliciously sweet tartness, while the subtly aromatic bay leaves enhance the savoury meatiness.



Ingredients:

  • You'll need:
  • 1kg CHALMAR Espetada or beef fillet (cut into 3cm x 3cm cubes)
  • 200g Whole soft apricots
  • 250ml Strong, warm rooibos tea
  • Fresh bay leaves
  • 30ml Beef dripping
  • Metal or wooden skewers*
  • Marinade for meat:
  • 200ml Avocado oil or extra virgin olive oil
  • 50ml Lemon juice
  • 25ml White vinegar
  • 25ml Whole coriander crushed
  • 4 Cloves garlic, crushed
  • Salt and pepper
  • Serve with lemon wedges.

Method

Soak the apricots in the rooibos tea for at least 30 minutes.
Mix all of the ingredients for the meat marinade together in a bowl and marinate the meat for 30 minutes.

Thread 3 or more cubes of meat on each skewer, alternating with an apricot and one bay leaf.
Heat the oil and fry the kebabs until nicely browned on all sides. Tear out the bay leaves just before serving. Serve with lemon wedges on the side.

*If you use wooden skewers and plan to braai them or roast under a griller, soak the skewers in warm water for 30 minutes beforehand. This prevents the skewers from burning.

The bay tree in our Chalmar farm kitchen garden has 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.

Serve with lemon wedges.


BRAAI SKEWERS WITH APRICOT AND ROOIBOS

There’s no need to marinate the meat overnight, because of the tenderness.

What we love: The rooibos-soaked apricots add a deliciously sweet tartness, while the subtly aromatic bay leaves enhance the savoury meatiness.

Ingredients:

  • You'll need:
  • 1kg CHALMAR Espetada or beef fillet (cut into 3cm x 3cm cubes)
  • 200g Whole soft apricots
  • 250ml Strong, warm rooibos tea
  • Fresh bay leaves
  • 30ml Beef dripping
  • Metal or wooden skewers*
  • Marinade for meat:
  • 200ml Avocado oil or extra virgin olive oil
  • 50ml Lemon juice
  • 25ml White vinegar
  • 25ml Whole coriander crushed
  • 4 Cloves garlic, crushed
  • Salt and pepper
  • Serve with lemon wedges.

Method

Soak the apricots in the rooibos tea for at least 30 minutes.
Mix all of the ingredients for the meat marinade together in a bowl and marinate the meat for 30 minutes.

Thread 3 or more cubes of meat on each skewer, alternating with an apricot and one bay leaf.
Heat the oil and fry the kebabs until nicely browned on all sides. Tear out the bay leaves just before serving. Serve with lemon wedges on the side.

*If you use wooden skewers and plan to braai them or roast under a griller, soak the skewers in warm water for 30 minutes beforehand. This prevents the skewers from burning.

The bay tree in our Chalmar farm kitchen garden has 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.

Serve with lemon wedges.