Genevieve Taylor served up tasty lamb and apricot skewers ( South African sosaties) on Saturday Kitchen.

The ingredients for the marinade are: 2 tsp cumin seeds, 2 tsp coriander seeds, 4 cardamom pods, 2 tbsp olive oil, 1 small red onion, finely chopped, 3 bay leaves, chopped, 1 tsp salt, 2 garlic cloves, crushed, 1 tsp ground turmeric, 1 tsp ground cinnamon, 5 tbsp apricot jam, 5 tbsp red wine vinegar and freshly ground black pepper.

For the skewers: 900g lamb neck fillet, cut into 1cm discs, 1 small red onion, cut into 6–8 wedges and slivers pulled apart and 100g dried apricots.

See more recipes by Genevieve in the book titled: Foolproof BBQ: 60 Simple Recipes to Make the Most of Your Barbecue available from Amazon now.