Impala sosaties 2 kg leg of impala, boned 32 dried apricots, soaked 2 onions, blanched and cut into chunks MARINADE 15 ml mustard powder 125 ml tomato sauce 15 ml soy sauce 30 ml peach chutney 6 cloves garlic, chopped salt and milled black pepper Carefully cube impala flesh. Thread onto kebab skewers or sticks, alternately with apricots (4 to a skewer) and onion chunks. MARINADE: Mix ingredients until smooth and marinate sosaties for at least 1 day. Remove from marinade and charcoal grill for approximately 6 minutes, turning constantly.