Beef and Lamb Koftas with Spicy Apricot Chutney

Meatballs on a stick? What’s not to love? Add an extra punch of flavour to your kofta mix with fresh and ground coriander, and toasted nuts.

Less than 1 hour

Serves 6


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  • 1 packet (500g) PnP beef & lamb sausage  
  • ½ cup (125ml) pine nuts or cashews, toasted and chopped  
  • ¼ cup (5g) chopped fresh coriander 
  • 6 PnP mini tortilla wraps  


Apricot chutney:  

  • 2 Tbsp (30ml) olive oil  
  • 1 Tbsp (15ml) butter  
  • 3 onions, finely sliced  
  • Salt and milled pepper 
  • 1 cup (250ml) dried apricots, soaked overnight and finely chopped  
  • ¾ cup (180ml) sugar 
  • 2 Tbsp (30ml) PnP Crafted Collection fruity habanero chilli sauce 



  1. Squeeze mince filling from sausages (discard the casings).  
  2. Mix mince with nuts and coriander.  
  3. Divide mixture into 6 portions and shape each portion around a skewer.  
  4. Grill or braai on medium heat for 10 minutes, or until cooked through.  
  5. For the chutney, heat oil and butter in a pan over low heat.  
  6. Cook onions for 8–10 minutes. Season.  
  7. Add apricots and sugar and sauté for 5–10 minutes more, or until sticky.  
  8. Stir in habanero sauce.  
  9. Serve koftas on mini tortillas with chutney. 


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