Bobotie Mince Kebabs with Pomegranate & Almond Rice salad


Serves 4-6

6 wooden sosatie sticks
1 Tbs Zola’s Feasts Flavourbomb Spice Mix
1/2 cup fruit chutney
Chopped chilli, to taste
Salt and pepper
4 chicken breasts, cut into chunks
18 Turkish dried apricots


Soak the sosatie sticks in water for 10 minutes.

Mix together spice, chutney, chilli, salt and pepper.

Add the chicken and mix well to combine.

Skewer the chicken onto sticks, alternating with the apricots.

You can leave the sosaties to marinate overnight at this stage if you wish.

Cook the sosaties on the Braai or on a griddle pan until golden and the chicken is cooked through.

Serves 4

For the Bobotie Kebabs:
¼ cup breadcrumbs
4 Tbs milk
500g beef mince meat
½ onion, grated
1 egg, beaten
3 Tbs sultanas, chopped
4 Tbs chopped coriander
1 garlic clove, crushed
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground ginger
Salt and pepper to taste
8 wooden skewers, soaked in water

For the Rice salad:
3 cups cooked rice
½ English cucumber, deseeded and diced
½ cup pomegranate rubies
100g feta, crumbled
100g toasted flaked almonds

For the dressing:
Juice of 1 orange
2 Tbs honey
½ tsp ground turmeric
1 Tbs white wine vinegar
90ml olive oil
2 Tbs chopped mint


For the Bobotie Kebabs:
Pour the milk onto the breadcrumbs and set aside to soak for 5 minutes.

In a large bowl combine the mince, onion, egg, sultanas, fresh coriander, garlic, turmeric, ground coriander, ginger, salt, pepper and the soaked breadcrumbs and use your hands to combine the mixture

Form into 8 equal balls, then press into each ball onto a skewer to form a kebab.

Refrigerate the kebabs for at least 30 minutes.

Drizzle kebabs with oil, then cook in a hot griddle pan or on the braai until browned on all sides…you can also cook them in the oven under a hot grill.

For the Rice salad:

In a bowl, toss together rice, cucumber, pomegranate, feta and almonds.

Whisk together the dressing ingredients then pour the dressing over the salad ingredients and toss well to dress.