Sosaties (South African Lamb and Apricot Kebabs)
Recipe provided by: Caroline’s Cooking
Servings: 4 | Prep time: 10 minutes | Cook time: 10 minutes
Lamb sosaties are a common feature of a classic South African braai (BBQ). The apricot and curry marinade might sound unusual but it adds a wonderful flavor to these tasty kebabs. So easy and delicious!
- ¼ onion
- 1 clove garlic grated or finely chopped
- 1 tsp ginger (fresh) grated or finely chopped
- 3 tbsp apricot jam
- 3 tbsp wine vinegar (white or red – I used white)
- 1 tbsp curry powder (eg Madras)
- ½ tbsp ground cumin
- ¼ tsp salt
For rest of skewers
- 1 lb lamb leg diced, 450g – can also use shoulder
- 16 apricots 100g, approx
- ½ onion
Finely chop the onion then soften it in a little oil in a small pan until it is becoming translucent but not browning.
Add the garlic and ginger and cook a minute then add the vinegar, jam, curry powder, cumin and salt. Mix well then remove from heat and leave to cool.
Dice the lamb into relatively large dice (around 1 ½-2 inch/ 4-5cm dice), trimming excess fat or sinew. Mix the cooled marinade through the lamb then cover and leave a few hours or overnight, refrigerated.
Soak the apricots in hot water to soften for around 15-20 minutes.
Thread the meat onto skewers along with the soaked dried apricots and chunks of onion, putting one or other between each chunk of meat.
Cook on a grill/bbq until the meat is cooked through then serve.