Apricot Curry Pork Kebabs
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.
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!