CHAKALAKA to relish
This week we create our OWN TAKE on this household FAVOURITE and use the READY-MADE canned version to make a range of tasty dishes
Juicy CHAKALAKA KEBABS
SERVES 4-6 / PREPARATION: 20 MIN / MARINATING: 2 HOURS OR OVERNIGHT / COOKING: 15-20 MIN
A can of chakalaka makes a good marinade – it’s readyflavoured and ideal for these moreish kebabs. Use pork neck, leg or shoulder, or replace the pork with chicken or beef if you prefer.
600-750g pork cubes (deboned pork neck, leg or shoulder) MARINADE
1 can (410g) mild chakalaka 2 garlic cloves, chopped
15ml (1T) Worcestershire sauce 15ml (1T) lemon juice 30ml (2T) braai or barbecue sauce 30ml (2T) olive oil TO FINISH
1 red onion, peeled 1-2 red, yellow or green peppers, deseeded
Soak 6-8 kebab skewers in water. Spray a large baking sheet with nonstick spray.
1 Marinade In the bowl of a food processor, pulse the chakalaka and garlic until smooth. Add the Worcestershire sauce, lemon juice, braai or barbecue sauce and olive oil and pulse until smooth and well combined.
2 Put the cubed meat in a marinating dish and pour the marinade over the meat.
Mix well. Cover and leave to marinate in the fridge for 2 hours or overnight. Stir occasionally to ensure the meat marinates evenly. 3 Preheat the oven to 200°C. Take the meat out of the fridge and set aside for 15 minutes or until almost at room temperature.
4 To finish Cut the onion into quarters, then into squares. Separate the layers. Cut the peppers into squares. 5 Remove the meat from the marinade and thread the cubes, alternating with the onion and pepper squares, onto the kebab skewers.
6 Heat a cast-iron skillet until smoking hot and fry the kebabs over high heat until lightly seared all over. Arrange the kebabs in a single layer on the baking sheet and roast in the oven for 5-10 minutes or until done to your liking.
7 Serve the kebabs as snacks or with a side dish of your choice.