Rooibos and Apricot braai skewers

Try out something new for your next braai. These Rooibos-soaked apricots add a tasty sweet tartness to the tender beef fillets.  

While Springbok Gold is supposedly from the mineral wealth of the country, the golden Apricot is also a staple in many a Cape Kitchen. It has a firm place in our culinary tradition of mixing sweet and sour, and also allowing the acidity of the fruit to cut the fattiness of the meat. As our Superior Range is inspired by the Cape’s place on the maritime spice route, we also have the diversity brought by the Malay culture to thank for this flavour alchemy. Sunbird is also fortunate to have Rooibos growers who also grow apricots so we have an inside track on finding the juiciest, drip-off-your-chin fruit!

As always, we recommend that Rooibos form part of a healthy and balanced diet. Meat, and particularly beef with its heavy carbon footprint, might seem at odds with this. But while we don’t prescribe what anyone should or shouldn’t eat, we do recommend that you save such treats for special occasions and find a local butcher who sources from more naturally raised livestock. 

You can also try swapping out beef for Ostrich - another fine South African food - or world famous Karoo Lamb!

Sunbird’s personal favourite meat suppliers are: 

• Bontebok Ridge
• Karoo to You
• Fijnbosh Farm

What you’ll need:

• 1kg beef fillet of your choice (cut into small cubes)
• 200g whole soft apricots
• 250ml Sunbird Superior Pure Rooibos
• Fresh bay leaves
• 30ml beef dipping
• Metal / wooden skewers (metal skewers are a great reusable option and also open up all sorts of other skewering options for you - an easy way to braai!)
• Lemon wedges (optional)

Marinade for the meat:

• 200ml extra virgin olive oil or avocado oil
• 50ml lemon juice
• 25ml white vinegar
• 25ml whole coriander, crushed
• 4 cloves garlic, crushed
• Salt and pepper to taste

Method:

• Soak the apricots in the Rooibos for at least 30 minutes.
• Mix all of the ingredients for the meat marinade together in a bowl and marinate the meat for 30 minutes.
• If you are using wooden skewers, soak them in warm water for 30 minutes to prevent them from burning on the braai.
• Thread 3 or more cubes of meat on each skewer, alternating with an apricot and 1 bay leaf. If there are any kids at the braai - ask them to help out with this fun and messy task! Be sure to give them space to mess and to make the clean up easier. 
• Braai or roast the skewers under the grill until browned on all sides. (Remember - the best braai wood are invasive alien species such as Rooikrans, or Port Jackson. By using this type of wood, you are helping to restore biodiversity in the Cape Floral Kingdom).
• Tear out the bay leaves just before serving. 
• Serve with lemon wedges on the side and enjoy with a refreshing, cooling iced Rooibos drink!