INGREDIENTS
500g tender meat, cut into 2 – 3 cm cubes
4 – 6 wooden skewers
Many kinds of meat may be used for this versatile
recipe – cut into 2 – 3 cm cubes, marinated for
several hours and skewered for kebabs.
For example:
Beef – sirloin, rump steak or fillet
Pork – leg or fillets
Lamb – leg or shoulder
Chicken or turkey – boneless, skinless breasts
Marinade:
250 ml Clover Krush Tropical Fruit Juice Blend
1 small onion, finely chopped
75 ml brown sugar
5 ml chicken stock powder
5 ml salt
Pinch each cumin, coriander, ginger, curry powder
Pinch each black pepper, dried thyme, chilli powder
or cayenne pepper
1 cinnamon stick
Minted yoghurt or Amasi
250 ml Clover Bliss Plain Yoghurt Based Dairy Snack
or Amasi
50 ml finely chopped fresh mint
Method
Combine the ingredients for the marinade in a small saucepan and bring to boil.
Simmer gently for 5 minutes and cool.
Place the meat cubes in the marinade and marinate in the refrigerator for at least 6 hours or overnight.
Skewer the kebabs.
When almost ready to serve, grill the kebabs over hot coals or on or under an electric grill for about 4 minutes on a side or until grilled to taste – less for beef and lamb, but more for pork and chicken.
Make sure that the meat does not become too dry and overcooked.
Mix the yoghurt and mint and spoon into a small bowl.
Arrange the kebabs onto a serving platter and serve warm accompanied by the minted yoghurt.
CLOVER INGREDIENTS USED IN THIS RECIPE
