Rozendal vinegar makes an excellent marinade, because it is packed with complex, tangy flavours and it will soften your meat. Add some honey and thyme to make a deliciously simple, sticky basting sauce that works wonderfully on chicken, pork and lamb - great in the pan, but equally great on the fire. The sugar content and the colour of the vinegar creates a beautifully dark and glossy finish. Don’t forget to season well with salt & pepper.


Fynbos marinated chicken skewers glazed and ready to serve

Ingredients: (makes about 6 skewers)


4 large chicken breasts, cut into bite-size cubes

60 ml Rozendal Fynbos Vinegar

45 ml honey

15 ml chopped thyme leaves

salt & pepper

olive oil, for pan-frying


Place the chicken cubes in a medium size bowl, then add the vinegar, honey, thyme and season generously with salt & pepper. Mix well to coat all over, then leave to stand in a cool place to marinate for 30 minutes (or in the fridge for up to 2 hours). Use clean hands to skewer the meat, then fry in a large non-stick pan until just cooked on all sides (don’t overcook, as it will go dry). If you are braaing over a fire, use the marinade juices to keep on basting the skewers while cooking. Serve immediately with a side salad or salsa.