Sosaties (South African Lamb Kebabs)

🧂 Ingredients

• 1 kg Lamb leg or shoulder(Trimmed of excess fat and cut into 2.5-3 cm (1-inch) cubes.)
• 200 g Dried apricots(Preferably unsulfured. Some for the marinade, some for skewering.)
• 2 medium Onions(1 finely chopped for the marinade, 1 cut into 2.5 cm (1-inch) wedges for skewering.)
• 2 tbsp Curry powder(A mild to medium South African curry powder is recommended. Adjust to your spice preference.)
• 4 tbsp Apricot jam(Good quality jam for sweetness and glaze.)
• 120 ml White wine vinegar(Provides essential acidity to tenderize the lamb and balance the sweetness.)
• 4 dried Bay leaves(For aroma and flavor. Some for the marinade, some for skewering.)
• 4 cloves Garlic(Minced or crushed.)
• 1 tsp Salt(Or to taste.)
• 1/2 tsp Black pepper(Freshly ground, or to taste.)
• 12-16 Wooden or metal skewers(If using wooden skewers, soak them in water for at least 30 minutes prior to use to prevent burning.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade base: Heat a tablespoon of oil (optional, for richer flavor) in a saucepan over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and curry powder, cooking for another minute until fragrant, being careful not to burn the spices.

   ⏱️ 10 minutes
2. 2

   Add the apricot jam, white wine vinegar, 2 bay leaves (torn), salt, and pepper to the saucepan. Stir well to combine everything into a smooth sauce. Bring to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld. Remove from heat and let the marinade cool completely. For a smoother marinade, you can blend it briefly at this stage.

   ⏱️ 10 minutes (plus cooling time)
3. 3

   Combine the lamb cubes with the cooled marinade in a large bowl or a resealable plastic bag. Ensure all the lamb pieces are thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 8 hours, or preferably 12-24 hours, to allow the flavors to penetrate the meat and tenderize it.

   ⏱️ 15 minutes (active prep) + 8-24 hours (marinating)
4. 4

   Prepare for skewering: If using dried apricots for skewering, soak them in warm water for about 15-20 minutes to soften them slightly. Drain well. Remove the lamb from the marinade, reserving the marinade. Discard the bay leaves used in the marinade. Thread the marinated lamb cubes onto the soaked wooden or metal skewers, alternating with the softened dried apricots and the onion wedges. Aim for a balanced arrangement on each skewer.

   ⏱️ 20 minutes
5. 5

   Cook the sosaties: Preheat your grill or braai to medium-high heat (approximately 200-220°C / 400-425°F). Place the skewers on the hot grill. Cook for 15-20 minutes, turning occasionally, until the lamb is cooked through and slightly charred on the edges, and the apricots are caramelized. Baste the sosaties with some of the reserved marinade during the last 5 minutes of cooking for extra flavor and a glossy finish.

   ⏱️ 15-20 minutes
6. 6

   Serve hot: Once cooked, remove the sosaties from the grill. Let them rest for a few minutes before serving. They are delicious served with rice, sambals, or a fresh salad.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For the best flavor and tenderness, marinate the lamb for at least 12 hours, or even up to 24 hours.
• ✓Soaking wooden skewers prevents them from burning on the grill. Metal skewers are a reusable alternative.
• ✓Don't overcrowd the skewers; allow some space between the ingredients for even cooking.
• ✓The reserved marinade can be boiled vigorously for 5 minutes before basting to ensure it's safe to consume.
• ✓Adjust the amount of curry powder and vinegar to suit your personal taste preferences for spice and tang.

🔄 Variations

• Substitute lamb with cubed chicken breast or thigh for a lighter version.
• Add chunks of pineapple or firm mango between the lamb and apricots for a tropical twist.
• Incorporate other vegetables like bell peppers or cherry tomatoes onto the skewers.

🥗 Nutrition

Per serving