Dinner Diva Sweet & Sour Chicken Gizzard Kebabs With Ginger Xiritsa Xa Tamati Dip

If you saw today’s episode of Dinner Diva, I’m sure you noticed I was sweating, running up and down cooking up a storm.  When I was told I was to cook against Janice who cooks Italian I told my cousin “jinne, how can I compete with Italian cuisine? I mean it’s been there and their recipes have been revised and mordenised for centuries”

Sweet & Sour Chicken Gizzard Kebabs with Xiritsa Xa Tamati Dip


I decided to go ahead and represent the indigenous dishes my blog is all about.  I wanted to cook dishes that were not already on the blog.  So in my attempt to do that I was a bit ambitious.  Check out my menu:



Sweet & Sour Chicken Gizzards Kebabs

Ginger flavoured Xiritsa Xa Tamati (Tomato, Onion & Peanut) Dip

Main Course

Curried Ditlhakwana (Cow Heels) with Butter Bean & Pumpkin Curry Sauce

Sour Cream and Parsley Mifino

Honey and Rooibos Glazed Butternut Chips


Red Velvet Lava Cakes

Cream Cheese Ice Cream

When I tested out the recipes for the show I was with my family and a few friends.   They really enjoyed them.  The idea was to show people that you can prepare your dishes differently.  One doesn’t have to stick to the tried and tested ways.  For instance, the Xiritsa Xa Tamati dish, I flavoured it with ginger and presented it in a form of a dip.  I was not familiar with the blender on set as a result my dip was not as smooth as I would have wanted it to be.

The chicken gizzards have also been prepared in a form of kebabs.  The judges commented that the gizzards were somewhat bland.  The idea was to ensure the flavour comes from the dip.  The flavour is there when the gizzards and dip are eaten together.  I’m sure the judges were put off by the “not so smooth” dip therefore did not eat them together.

What did you guys think of the judges?  Aren’t they unashamedly mean?  What happened to “constructive criticism”?  They didn’t have one good thing to say about any of the dishes I prepared on the show.  Get to try the dishes and make your own opinion.  See if you agree with the judges or not.  After all, the dishes we (food bloggers) present on our blogs are for the homemaker.  Therefore, it would be interesting to hear your opinions.   Today I’m sharing the starter recipes.

Sweet & Sour Chicken Gizzard Kebabs Recipe

Serves: 4

800g (2 packets) chicken gizzards, thoroughly cleaned

7.5ml (1/2 Tbsp) worcestershire sauce

10ml (2tsp) red wine vinegar

10ml (21tsp) chicken spice

10ml (2tsp) Sasko Flour

30ml (1Tbsp) sweet chilli sauce

15ml (1Tbsp) plain yoghurt

45ml (2Tbsp) tomato sauce

10ml (1tsp) olive oil

2ml salt

2.5ml dried parsley

Black pepper


  1. Soak 6-8 bamboo skewers in water for at least 30 minutes.
  2. Rub all the ingredients on the gizzards and marinate for 10 – 30 minutes or longer.
  3. Thread the gizzards onto the bamboo skewers.
  4. Cook under a preheated grill for 20 – 30 minutes at 180۫C.
  5. Brush with the marinade and turn occasionally until cooked through.
  6. Serve with Xiritsa Xa Tamati Dip and some rocket leaves or fresh coriander.

Xiritsa Xa Tamati (Tomato, Onion & Peanut) Dip

Serves: 4

2 ripe tomatoes, peeled and chopped

1 onion, chopped

15ml (1Tbsp) olive oil

200ml peanuts, chopped

¼ green pepper, chopped

1 green chilli, chopped

45ml (3Tbsp) tomato paste

5 sprigs fresh coriander, chopped

2.5ml (½ tsp) fresh ginger, chopped


  1. In a medium saucepan, heat oil and sauté onion and green pepper.
  2. Add tomatoes and the rest of the ingredients and stir occasionally until cooked.
  3. Transfer into a blender and puree until smooth.
  4. Serve as a dip with Sweet & Sour Gizzard Kebabs.


About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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