Grilled Bobotie Skewers with Pineapple and Bell Peppers

Soak the bread in milk until softened. Squeeze out excess milk and crumble the bread into a large mixing bowl.

Add ground beef, egg, chopped onion, minced garlic, curry powder, turmeric, garam masala, apricot jam, chutney, lemon juice, salt, and pepper to the bowl with the bread. Mix well with your hands until all ingredients are thoroughly combined.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld (or up to overnight).

While the meat is marinating, prepare the pineapple and bell peppers by cutting them into 1-inch chunks.

Thread the marinated bobotie meat, pineapple, and bell pepper chunks onto skewers, alternating ingredients to create a colorful and balanced skewer.

Preheat grill to medium heat. Brush the grill grates with olive oil to prevent sticking.

Grill the skewers for 12-15 minutes, turning occasionally, until the meat is cooked through and the vegetables are tender and slightly charred. Ensure the internal temperature of the meat reaches 160°F (71°C).

Remove the skewers from the grill and let them rest for a few minutes before serving.