Prep. time: 30 minutes
Marinating time: 8 hours
Cooking time: 30 minutes
Sosaties, South African kebabs, are among the most popular dishes at an braai. Lamb sosaties are the national favorite, but beef, pork and chicken are also common. The dish has its roots in Malay cuisine (sosatie comes from the Malay words saus, meaning spiced sauce, and sate, meaning skewered meat).
On the side, you can serve a bowl of fluffy white rice, potato salad or baked potatoes and crispy bread to soak up the sauce.
- Mix the 4 ingredients.
Making the kebabs
- Peel and slice the onion into big rings.
- Skewer the meat, apricots, green pepper and onion rings onto the skewers.
Pour the marinade over the sosaties, ensuring that each one is covered. Cover and refrigerate overnight.
- Oil the grill.
- Grill sosaties under a medium hot grill for 8 to 10 minutes on each side. The meat has to be grilled until crisp on the outside but still moist, tender and pinky inside.
Longshot Cabernet Sauvignon 2017
Producted by E. & J. Gallo Winery in California, the grapes for Longshot Cabernet Sauvignon were harvested at optimum ripeness, which allowed for easy extraction of rich colour and velvety tannins. The winemaker employed a warm fermentation process, which has resulted in a wine with more flavour and fruitier aromatics. This cabernet is a bold wine with big personality, driven by flavours of blackberry and black cherry, supported by firm tannins and a hint of spice—all leading toward a complex finish of dark chocolate espresso
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