Recipe Method

1. Cook pap as per instructions on the packet, remembering to make the maize meal firm enough to roll into balls.
2. Once the maize meal is cooked, add sweetcorn and mix well.
3. Reduce heat to low and allow to simmer, covered, for 2 minutes.
4. Remove the maize meal from the pot and allow to cool in a bowl.
5. Braai the boerewors and onions on the prepared braai.
6. Set aside to cool once cooked, then cut boerewors into 3cm pieces.
7. Roll pap into small balls.
8. Thread pieces of boerewors, onions, and pap balls onto a kebab stick (press the balls firmly around the stick).
9. For the glaze, mix together the sweet chilli and chutney.
10.  Baste the whole kebab with the glaze.
11.  Braai the kebabs until golden brown, remembering that they’re already cooked – just heat through.
12.  For the dipping sauce: In a saucepan combine the tomato and onion mix, apricot jam, and corn flour mixture.
13. Bring to the boil then turn down the heat and allow to simmer for a 2 mins.
14.  Serve the kebabs with the warm dipping sauce.