Sosaties (South African lamb and apricot kebabs) By Caroline’s Cooking

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.

RatingDifficultyIntermediate
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Sosaties (South African lamb and apricot kebabs) By Caroline's Cooking
Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

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 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

Ingredients

For marinade
 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
Sosaties (South African lamb and apricot kebabs) By Caroline’s Cooking

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