Sosaties (South African lamb and apricot kebabs) By Caroline’s Cooking
Sosaties are a Cape Malay dish and the name comes from the words "sate" meaning skewered meat and "saus", a spicy sauce in Afrikaans. While this is a dish that originated in the Cape Malay area, they have spread in popularity around the country.
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!
For marinade
¼ onion
1 clove garlic grated or finely chopped
1 tsp ginger(fresh) grated or finely chopped
3 tbsp wine vinegar (white or red - I used white)
¼ tsp salt
For rest of skewers
1 lb lamb leg diced, 450g - can also use shoulder
16 apricots 100g, approx
½ onion
CategoryBraai, GrilledCuisineSouth African Recipes, Southern African RecipesCooking MethodMain Course
Ingredients
For marinade
¼ onion
1 clove garlic grated or finely chopped
1 tsp ginger(fresh) grated or finely chopped
3 tbsp wine vinegar (white or red - I used white)
¼ tsp salt
For rest of skewers
1 lb lamb leg diced, 450g - can also use shoulder
16 apricots 100g, approx
½ onion
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