Ingredients
150g peri peri sauce
1 kg rump steak, cut into 3cm chunks
1 large white onion
80g dried golden apricots (I like Whitworths)
8 skewers (bay sticks, or metal or wooden)

Equipment needed
Skewers

Method
If you are using wooden skewers then soak them now.

Put the marinade and beef into a plastic food bag or non-metal bowl and massage the bag so that the marinade coats all of the beef.  Put the bag into the fridge for 2 hours.

When you are ready to make your skewers, carefully cut your onions, making sure you keep the roots and tops on so they stay together. What I do is cut my onions in half and each half into quarters and then cut each eighth into half horizontally so that you have 16 pieces of onion.

Divide up the beef, onions and apricots evenly amongst the skewers so they are the same. I tend to start and end each skewer with a piece of onion then put the beef and apricots between.

Take your marinade and in a small pot just cook it until bubbling and then turn off. This will take only a few minutes but is a necessary step as we want to use this as a sauce and it had raw steak in it. 

Braai the espetadas for about 8 minutes over very hot coals until medium rare, turning them every 2 minutes while they are cooking to get them seared all over.  While they cook, liberally brush the marinade over.