Main Courses

Prune marinated Chicken Kebabs


4 chicken fillets
125 g Safari dried apricots
250 ml Safari Prune Juice
125 ml light or dark soy sauce
80 ml olive oil
30 ml fresh lemon juice
2 cloves garlic, crushed
10 ml chopped fresh ginger root
200 ml tomato sauce
250 ml white sugar
2 fresh chillies, seeded and finely chopped (optional)
2 large spring onions, chopped
about 6 wooden sticks or bamboo skewers


1. Chicken: cut chicken into cubes or strips and set aside in a container.

2. Marinade: Combine all the ingredients, except the spring onions. Whisk a few minutes to make a smooth texture. Lastly add the spring onion.

3. Add marinade to the chicken and marinate for about 2 – 4 hours in the fridge. Remove chicken from marinade and skewer alternatively with the apricots on wooden sticks.  Grill over medium hot coals for about 10 minutes per side, or until done.


Substitute the chicken with pork, beef, venison or turkey.


Soak wooden skewers in water for 30 minutes before using and grilling to prevent to much burn on the skewers.