400 g mini chicken fillets
1 cup chunky apricot jam
2 tablespoons onions, grated
1 teaspoon fresh ginger, finely grated/chopped
1 tablespoon lemon juice
1 tablespoon Rooibos concentrate (made by steeping one Vital Rooibos Tea bag in 50 ml boiling water)
¼ teaspoon dry mustard
green, red and yellow peppers, cut into 2 cm cubes
Combine jam, onion, ginger, lemon juice, Rooibos concentrate and mustard powder.
Make the skewers by adding the chicken onto the sticks and adding a piece of pepper between each piece.
Seal it by frying in a little olive oil on a hot griddle pan. Frequently baste the skewers with the jam mixture, until cooked through.
Chef’s hint: For a party snack, arrange fillets on small skewers in a “C” formation around cherry tomatoes, orange slices, feta blocks, Cape gooseberries, or baby corn.