For the marinade:
2 Onions, chopped
Cloves of Garlic, chopped
Salt & Pepper to taste
1tsp. Turmeric Powder
½ Cup White Sugar
½ Cup Water
½ Cup White Vinegar
2Tbsp. Curry Powder
2 Bay Leaves
2 Whole Star Anise
4 Whole Cardamom Pods
1Tbsp Maizena (Corn Starch) stirred into 60ml. water
For the Kebabs:
800gr. of Beef Silverside, cubed
1 of each, Green, Red & Yellow Pepper, cut into squares
Handful of dried Apricots
Handful of Baby Onions, peeled and halved
Kebab sticks, soaked in water for a few hours
To prepare the marinade, pour the olive oil into a pot over a medium heat and then add the chopped onions and garlic.
After a minute or two add the turmeric, curry powder, star anise and cardamom pods – and stir.
Once the onions have softened add the water, sugar, vinegar, bay leaves, salt and pepper. Stir to dissolve the sugar.
Once the marinade reaches boiling point, reduce the heat and add the maizena and water mixture. Stir for a minute or so until cooked through. Turn off the heat and allow to cool to room temperature before you pour it over the kebabs.
To assemble the kebabs, thread the ingredients for the kebabs on to the soaked kebab sticks, alternating between the beef, peppers, apricots and onions – and place them into a container or roasting pan.
When the marinade has cooled pour it over the kebabs and allow to marinate for a few hours or preferably overnight.
Braai the kebabs to preferred doneness or oven roast for 10-12 minutes at 180ºC.
Tip : You can freeze the kebabs in the marinade for at least 6 months.