Make these sosaties the main attraction of your braai by serving them with plain yoghurt, pickled red onion and naan flatbreads. 

 Serves 4 

  Ingredients  

2 large onions, sliced
¼ packet (50g) medium or hot curry powder
3 Tbsp turmeric powder
1½ cups (375ml) brown vinegar
1½ cups (375ml) fruit chutney
8 chicken breasts
Salt and milled pepper
Sambal, for serving (optional) 

 Method  

1. Place onions, spices, vinegar and chutney in a deep, sealable dish.
2. Cut chicken into 3-4cm cubes. Season generously and place in the dish, tossing to coat evenly in the marinade. Cover with a lid or clingfilm and refrigerate for 24-48 hours.
3. An hour before braaing, remove chicken from the fridge. String chicken onto 10-12 bamboo or metal skewers, cover and set aside.
4. Decant marinade into a pot. Cook over medium heat to bring to a simmer, cooking for 3-4 minutes to reduce and thicken.
5. Prepare medium-hot coals. Place sosaties on a braai grid and braai for about 12-16 minutes, turning every 2-3 minutes. During the last 5 minutes of braaiing, baste sosaties with thickened sauce.
6. Serve sosaties with sambal, if you like.

 Cook’s note  

To make a sambal, toss together finely diced cucumber and tomato, chopped coriander, a generous squeeze of lemon juice (or use vinegar) and a pinch of sugar. Set aside for 10 minutes before serving.  

Words: Liezl Vermeulen
Photographs: Zhann Solomons