South African Sosaties

Thread meat onto skewers, alternating meat, apricots, onions and peppers. Place skewers in non-reactive dish. Sauté onion, bay leaves and garlic in skillet with oil in medium-low setting for 5 minutes. Add curry powder and cumin, continuing to cook for another 2 minutes, then remove from heat. Remove and discard the bay leaves from the curry mixture. Place the curry mixture in a blender, adding the jam, vinegar and soy sauce. Blend well. Pour the blended marinade over the skewers and refrigerate for 24 to 72 hours. Just before serving, grill the skewers on a barbecue grill, basting liberally with the marinade.