KEBABS

For the Lamb Kebabs: Add the Sweet & Spicy Marinade/Glaze, water and oil to a bowl and stir until it is lump free. Allow to stand for 15 minutes to thicken. Mix the lamb with the marinade and set aside in the fridge to marinate for ± 30 minutes. Thread the marinated lamb alternately with the Turkish apricots onto 8-10 skewers. For the Chicken Kebabs: Mix together the chicken and Shisanyama All Purpose Seasoning in a bowl. Cut the peppers into large squares. Thread the chicken alternately with the peppers and pineapple onto 8-10 skewers. For the Beef Kebabs: Mix together the Prego Sauce and Delinnaise in a bowl. Add the beef to mixture. Thread the beef alternately with the bay leaves and onions onto 8-10 skewers. Braai or grill the kebabs over medium heat for 10-15 minutes or until the meat is cooked. Use the remaining marinades to baste the respective kebabs while grilling. Plate the lamb, chicken and beef kebabs and serve hot or cold. Chef's Tip: Fry in an oiled griddle pan over medium to high heat for ± 3 minutes on each side or until cooked through.