Atchar marinated chicken kebabs with umfino

Prep time
Cook time

More than just a condiment, this atchar marinade adds sweet and spicy notes onto the chicken.


  • 1 cup (250ml) atchar, blended
  • 1kg Goldi Kebabs
  • 2 Tbsp (30ml) oil
For the Umfino
  • 7 cups (1,7l) water
  • 1 tsp (5ml) salt
  • 2 cups (300g) maize meal
  • 4 cups (200g) spinach or umbayu, roughly chopped


  • Blend the atchar to a paste; if you don’t have a blender use a pestle and mortar to grind the atchar.
  • Remove kebabs from packaging, transfer to a baking tray and pat dry.
  • Add the atchar marinade to the kebabs, and use your hands to spread marinade all over the chicken.
  • Set aside to marinate for up to 2 hours or at least 30 minutes.
  • While the chicken is marinating, prepare the Umfino.
  • In a medium pot, bring water and salt to a boil.
  • Once boiling, reduce heat and slowly whisk in the maize meal. Stir in spinach or umbayu, cover and cook for 20 - 25 minutes until desired thickness.
  • To cook kebabs, lightly grease the grill with oil and place over medium heat coals.
  • Cook for 10 - 15 minutes, frequently rotating (every 4 minutes) to prevent drying out. If you have marinade left over in the tray, use it to marinate the chicken.
  • Serve the kebabs on top of the umfino.