Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a bowl, combine 1 tablespoon of olive oil, 2 minced cloves of garlic, 1 cm of grated ginger, 1 teaspoon of salt, 0.5 teaspoon of freshly ground black pepper, and 2 bay leaves, then toss 500 grams of springbok loin cubes with the marinade ingredients until evenly coated.

2. 2

   Place the marinated springbok cubes into a vacuum-sealable bag along with the bay leaves and seal the bag, then immerse the bag in a preheated sous-vide water bath set to 55°C for 2 hours.

3. 3

   While the springbok cooks, prepare the glaze by combining 0.25 cup of apricot jam, 2 tablespoons of apple cider vinegar, and 2 tablespoons of minced chipotle in adobo sauce in a small saucepan over medium heat, simmering for 5 minutes until slightly thickened.

4. 4

   Once the springbok is cooked, remove it from the sous-vide bag and pat the meat dry with paper towels.

5. 5

   Thread the dried springbok cubes onto skewers, alternating with 100 grams of halved dried apricots and 1 large red onion cut into 3 cm pieces, ensuring even distribution of ingredients.

6. 6

   Preheat a grill or a cast-iron pan to medium-high heat, then grill the skewered springbok for 2-3 minutes per side until nicely browned, brushing liberally with the chipotle apricot glaze during the last minute of cooking.