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Sosaties, South African kebabs, are among the most popular dishes at a braai. Lamb Sosaties is the national favorite, but beef, pork, and chicken are also common.
The meat to be used is usually marinated in a spicy curry and apricot sauce. Then it is grilled until crisp on the outside but still moist and tender inside.
Skewers like this, sausages like the iconic boerewors, pork and lamb chops, marinated chicken, and steaks are all frequent at a braai. Before it’s done, you can have chips and dips, as well as biltong, which is comparable to jerky.
Origin of Sosaties
Sosaties are a Cape Malay dish with a name derived from the Afrikaans words “sate” (skewered beef) and “saus” (spicy sauce). While this cuisine originated in the Cape Malay region, it has gained appeal throughout the country.
They are a staple of a traditional South African braai (BBQ). The apricot and curry marinade may sound strange, but it gives these delectable kebabs a fantastic flavor. It’s very simple and wonderful!
The marinade for this dish comes in a variety of flavors, but usually includes apricot jam, curry powder, and garlic.
How To Make Sosaties
Sosatie is a classic South African dish consisting of skewered meat, typically lamb or mutton.
Marinated, cubed meat (typically lamb) is skewered and braaied (barbecued) in the shish-kebab style. The recipes of this dish vary but typically include lamb, beef, or chicken cubes, dried apricots, red onions, and mixed peppers.
They are spicy and fruity. The use of Garlic, ginger, ground cinnamon, curry powder, and other ingredients elevates its taste.
Onboard, this particular recipe is South African lamb and apricot kebabs with apricots on either side. They are a popular choice for a braai (Afrikaans name for grill/barbecue) in South Africa.
Mutton chunks are marinated overnight in fried onions, chilies, garlic, curry leaves, and tamarind juice before being strung on skewers and grilled or pan-fried. However, the most frequent method of preparing the dish is on a braai (or barbecue).
Small onions, sliced peppers, dried apricots, and prunes are also frequently inserted among the meat chunks.
Meat Varieties of Sosaties
This marinade is also good for beef and chicken. However, the most frequent way to cook these skewers is with lamb, and the apricots work especially nicely with lamb.
Dried Apricot and Lamb Sosaties
Ingredients
- 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
Instructions
- 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.
