Sosaties, South African kebabs, are among the most popular dishes at a braai. Lamb Sosaties are the national favorite, but beef, pork and chicken are also common. The meat or poultry is marinated in a spicy curry and apricot sauce. Then it is grilled until crisp on the outside but still moist and tender inside.
The Sosaties is spicy and fruity. The use of Garlic, ginger, ground cinnamon, curry powder, and other ingredients elevates the taste of the Sosaties.
Dried Apricot and Lamb Sosaties
- 4 lbs lamb
- 12 - 16 dried apricots good quality
- 1 onion peeled and each onion cut crosswise into 3-4
- 12 - 16 wooden skewers
- 1 tsp garlic
- 1 tsp ginger
- 1 tsp ground cinnamon
- 1 tsp curry powder
- 1 tsp allspice ground
- 1 tsp brown sugar
- 1 tsp paprika
- 2 tsp salt
- 1 tbsp red wine vinegar
- ½ cup apricot jam
- Combine the jam, vinegar, curry powder, garlic, salt, ginger, cinnamon, allspice, brown sugar, and paprika.
- Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.
- In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.
- Thread the lamb cubes, onion and apricots onto the skewers, using 3 apricots per skewer.
- Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.