In a large bowl, whisk together the oil, vinegar, yoghurt, chutney, Worcestershire sauce powder, curry powder, coriander, salt, and pepper until smooth. Add the remaining ingredients (lamb, onion, dried apricots and gently toss to coat the meat evenly. Add the bay leaves at the end, cover the bowl and refrigerate for at least 3 hours, or ideally overnight, to marinate thoroughly.
When you are ready to skewer your kebabs put a cherry tomato on the skewer first, then alternate a piece of lamb, then onion, then lamb and then a piece of apricot, followed with another piece of lamb, onion, lamb, apricot depending on the size of your skewer. End each kebab with a cherry tomato.
Fire up your braai or BBQ and grill the skewers over medium heat, turning occasionally, until the meat is slightly caramelized (approx. 4 minutes per side depending on the thickness of the meat). Serve with fresh salad, potato salad and any other condiments of your choice.
