Recipe courtesy of David Jacobson

Chicken Sosaties (Kebobs)

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  • Level: Easy
  • Total: 48 min
  • Prep: 20 min
  • Inactive: 8 min
  • Cook: 20 min
  • Yield: 4 servings
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1 tablespoon chopped garlic

1 tablespoon chopped ginger

Vegetable oil

2 teaspoons ground coriander

2 bay leaves

1 cinnamon stick

4 whole cloves

3 tablespoons curry powder

1 teaspoon ground allspice

2 teaspoons turmeric

2 tablespoons sugar

1 cup white wine

1/2 cup apple cider vinegar

1/2 cup chicken stock

2 tablespoons apricot jam

1 cup tamarind water

2 chicken breasts, skinless (beef or lamb can be substituted) cut in pieces

1 cup of dried apricots (or prunes), softened in boiling water

1 onion cut into quarters, softened in water


  1. Saute the garlic and ginger in oil until soft (1 minute). Add the dry ingredients and stir for another 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool. Skewer the meat alternating with the apricots and onions (red peppers can be used for more color and flavor). Arrange the skewers in a deep dish and cover with the cooled marinade. Allow the dish to stand at least overnight or up to 3 days in the refrigerator. To serve: grill the skewers over high heat basting with the leftover marinade. The marinade can be used as a sauce if boiled again for 3 minutes. Serve the sosaties over rice and chopped fruit such as banana or mango.