Prep. time: 30 minutes
Marinade: 8 hours
Cooking time: 20 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.
- Slice one onion into rings, chop the other finely.
- Place the oil and butter in a pan over medium heat. Sweat the minced onion, garlic and curry powder. Cook for about 3 minutes, stirring constantly.
- Add the turmeric, lemon juice and stock. Bring to a boil. Reduce the heat.
- Add the sugar and bay leaves and simmer for about 3 minutes longer, stirring constantly. Remove from the heat and allow to cool.
- 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.
Cooking and finishing
- To prepare the sosaties, you can either grill them under a very hot grill for about 10 minutes or broil them over very hot coals, turning occasionally. The meat has to be grilled until crisp on the outside but still moist and tender inside.
- Pour the marinade into a saucepan, add a knob of butter and salt and pepper to taste, bring to the boil and serve warm with the sosaties and lemon wedges.
Photo : Dave’s Meat Market, Bloemfontein, South Africa
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