Chicken Sosaties

  • Preparation Time:
    30 mins
  • Cook Time:
    15 mins
  • Serves:
  • 2 onions cut into 1 cm squares
  • 8 chicken breasts on bone with skin
  • 250 ml dried apricot halves
  • 12 wooden skewers soaked in water
  • 1 packet ROYCO® Chicken Marinade
  • 20 ml medium curry powder
  • 3 ml turmeric
  • 5 ml fresh ginger grated
  • 3 ml dried chilli
  • Boil the onion squares for 3 minutes, refresh in cold water. (or microwave onions for 1 minute)
  • Cut the chicken breasts off the bone, then cut into 2 cm cubes, keeping the skin on.
  • Thread chicken cubes onto the skewers, alternating with the onion squares and apricots.
  • Prepare ROYCO® marinade according to packet instructions. Add the curry powder, turmeric, ginger and chilli. Marinate sosaties for 20 minutes.
  • Grill sosaties in the oven for about 15 minutes, turning and basting frequently.
  • Serve immediately
  • The chicken skin is important in this recipe as it adds moisture to the kebabs. The kebabs can be made a day ahead (as far as step 3) but only marinate 20 minutes before cooking.


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