Why You’ll Love Them: Upgrade your next braai or easy weekend feast with flavour-packed pork kebabs brushed in a sticky-sweet apricot curry glaze that caramelises beautifully over the coals. Every bite brings that uniquely South African balance of fruit, spice and smoke.
A Proudly Local Pairing: Pork and apricot are a classic combo in local kitchens. Add gentle curry spice, Mrs Balls chutney and fresh thyme and you get layers of sweet heat that soak deep into the meat during a long marinade. Threaded with peppers and onion, the colours pop as much as the flavour.
Braai Now or Grill Later: These kebabs are ideal for make-ahead entertaining. Marinate the pork up to 48 hours, skewer in the morning, then braai when the fire is ready (or cook indoors on a griddle pan or under the grill/broiler). They cook fast, so they’re perfect when guests are hungry.
Remember here in South Africa, pork is significantly cheaper than beef and lamb, and it’s often cited as more budget-friendly protein option for consumers looking to stretch their grocery budgets.
Pork can be a healthy addition to your diet when consumed in moderation and as part of a balanced diet, especially when choosing leaner cuts. It is a good source of protein, B vitamins, and minerals like selenium and zinc. However, it’s also important to be mindful of saturated fat and sodium content, particularly in processed pork products like bacon and sausage.
Below find the delicious and easy Curry Pork Kebabs recipe that definitely will be a hit at any braai, so get ready to overhaul your braai menu!
Apricot Curry Pork Kebabs
| Prep: 1h (+marinade for 24-48 hours) | Cook: 15m | Serves: 6–8 | Difficulty: Easy
Ingredients:
- 2 tbsp curry powder (mild or medium)
- 2 tsp salt
- 2 tsp chilli flakes (or to taste)
- 2 tbsp ground turmeric
- 2 tsp freshly ground black pepper
- 4 tbsp apricot jam (heaped; smooth or chunky)
- 4 tbsp brown sugar
- 4 tbsp freshly squeezed lemon juice
- 4 tbsp Mrs Balls Original Chutney (or similar fruit chutney)
- 1/2 cup olive oil (or neutral braai oil)
- 1/2 cup red wine vinegar
- Fresh thyme leaves (several sprigs; strip the leaves, about 2 Tbsp loose-packed)
Kebabs:
- Pork chops, shoulder or leg, trimmed of most fat & cut into 2.5 cm cubes (qty to fill ~12–16 skewers)
- 2 red bell peppers, seeded & cut into squares
- 2 green bell peppers, seeded & cut into squares
- 2 large onions, peeled & cut into 1/4 wedges, layers separated
- Sturdy metal or pre-soaked bamboo kebab sticks (30 min in water if wooden)
Optional Add-Ins (Pick & Mix):
- Fresh pineapple chunks (drained)
- Dried apricot halves (rehydrate briefly in warm water if very dry)
- Extra chillies for heat
Method
Make the Marinade: In a large non-reactive bowl whisk together curry powder, salt, chilli flakes, turmeric, black pepper, apricot jam, brown sugar, lemon juice, Mrs Balls chutney, olive oil, red wine vinegar and thyme leaves until the sugar dissolves and the mixture is evenly combined.
Taste & Adjust: Check seasoning; add more chilli, chutney, jam, salt, or lemon for balance.
Marinate Pork: Add pork cubes and coat well. Cover and refrigerate for at least 1 hour, ideally 24–48 hours, turning occasionally.
Assemble Skewers: Alternate pork with peppers and onion (plus pineapple or dried apricots if using). Place in a dish, pour over leftover marinade, cover, and chill until ready.
Prep for Grilling: Remove skewers 1 hour before cooking. Heat grill to medium-high and oil the grid, or Prepare Fire for braai to medium-high, coals with light ash. If using a griddle pan or gas grill, preheat to medium-high and oil the grates lightly.
Grill & Baste: Shake off excess marinade, grill skewers for 4 minutes. Baste with reserved marinade, then grill another 4–5 minutes until browned and cooked through (63–65°C). Rest 5 minutes.
Cook Sauce: Boil remaining marinade for 3 minutes until bubbling; reduce for a glaze if desired.
Serve: Drizzle or brush with warm sauce and sprinkle with extra thyme.
Happy Braaiing!
Apricot Curry Pork Kebabs
Ingredients
Marinade
- 2 tbsp curry powder mild or medium
- 2 tsp salt
- 2 tsp chilli flakes or to taste
- 2 tbsp ground turmeric
- 2 tsp freshly ground black pepper
- 4 tbsp apricot jam heaped; smooth or chunky
- 4 tbsp brown sugar
- 4 tbsp freshly squeezed lemon juice
- 4 tbsp Mrs Balls Original Chutney or similar fruit chutney
- ½ cup olive oil or other oil
- ½ cup red wine vinegar
- fresh thyme leaves several sprigs, strip the leaves, about 2 tbsp loosely packed
Kebabs
- Pork chops, shoulder or leg, trimmed of most fat & cut into 2.5 cm cubes (qty to fill ~12–16 skewers)
- 2 red bell peppers, seeded cut into squares
- 2 green bell peppers, seeded green bell peppers, seeded
- 2 large onions, peeled cut into ¼ wedges, layers separated
- sturdy metal or pre-soaked kebab sticks 30 minutes in water if wooden
Optional Add-Ins (Pick & Mix):
- Fresh pineapple chunks (drained)
- Dried apricot halves (rehydrate briefly in warm water if very dry)
- Extra chillies for heat
Instructions
- Make the Marinade: In a large non-reactive bowl whisk together curry powder, salt, chilli flakes, turmeric, black pepper, apricot jam, brown sugar, lemon juice, Mrs Balls chutney, olive oil, red wine vinegar and thyme leaves until the sugar dissolves and the mixture is evenly combined.
- Taste & Adjust: Spoon a little into a cup and taste. Add more chilli, chutney, jam, salt or lemon to balance to your liking—sweet, tangy, lightly spicy.
- Marinate the Pork: Add pork cubes; toss to coat well. Cover and refrigerate 1 hour if rushing, 24–48 hours preferred (turn occasionally so all pieces stay coated).
- Skewer: Thread pork cubes alternately with red & green pepper pieces and onion layers. (Add pineapple or dried apricot pieces if using.) Pack skewers in a shallow, sealable dish and pour any remaining marinade over. Cover and chill until braai time; turn every few hours if marinating longer than a day.
- Bring to Room Temp: Remove from the fridge about 1 hour before cooking so the meat cooks evenly.
- Prepare the Fire / Grill: Medium-high heat. Clean & oil the grid.
- Grill & Baste: Shake excess marinade from each skewer (reserve marinade). Place on the grill; cook ~4 minutes then baste with 1/2 cup reserved marinade. Continue grilling, turning & basting until the pork is browned, lightly charred at the edges and just cooked through, about another 4–5 minutes (internal 63–65°C / 145–149°F, then rest).
- Warm Remaining Marinade: Simmer the remaining marinade in a small saucepan for at least 3 minutes to a rolling bubble to ensure food safety before serving as a sauce. (Alternatively, boil & reduce to glaze.)
- Serve: Transfer kebabs to a platter; rest 5 minutes. Drizzle or brush with the reduced warm sauce and scatter with extra thyme.
Tips for Success
- Longer Marinate = Bigger Flavour: 48 hours gives the pork time to absorb curry, fruit & tang.
- Balance Sweet & Heat: Adjust chilli flakes and lemon juice to offset the sweetness of jam & chutney.
- Don’t Skip the Boil: Any marinade that has touched raw pork must be boiled before serving.
- Uniform Cubes Cook Evenly: Aim for 2.5 cm (1 inch) pieces; thinner ends overcook.
- Indoor Option: Use a lightly oiled, preheated cast-iron griddle or grill pan; cook in batches to avoid steaming.
Make Ahead & Storage
- Up to 48h Ahead: Marinate pork in a sealed container in the fridge; skewer on the day of cooking or up to 12h ahead.
- Leftovers: Cool, cover & refrigerate up to 3 days. Remove from skewers; reheat gently or chop into wraps, salads or fried rice.
- Freeze (Uncooked): Pork cubes in marinade freeze up to 2 months. Thaw in the fridge, thread & cook.
Serving Ideas
- Serve with yellow rice & raisins, pap & chakalaka, grilled mielies, or a crisp green salad with citrus vinaigrette. A cooling yoghurt raita-style dip also pairs well.
- Happy braaiing!