• 500g mixed dried fruit
  • 375ml (11⁄2 cups) rooibos tea (made with boiling water and 3 tea bags)
  • 125ml (1⁄2 cup) brandy
  • 250ml (1 cup) ready-made barbecue marinade
  • 1kg boneless lamb, beef or chicken, cubed
  • 12 wooden skewers, soaked in water for 30 minutes


Soak the dried fruit overnight in the tea (removing the bags) and brandy. Remove the pips from the prunes, pour the fruit mixture over the meat and leave to marinate for 1 hour. Remove meat from marinade and thread onto kebab sticks, alternating with pieces of dried fruit. Brush with oil and braai, grill or fry in a hot griddle pan for 6-8 minutes per side. Serve with pasta or rice salad.

To serve

  • Serves 12