Sosaties are mild curried, flame grilled, lamb or chicken kabobs of South African Cape Malay origin. Traditionally they are made with lamb but you can use chicken or beef also. The name is from“sate” (“skewered meat”) and “saus” (Afrikaans for spicy sauce). Try this sosatie recipe at home!
The sosatie recipe below is a relatively simple one – there are many variations and some get quite elaborate and time consuming but this one captures the essence of the Sosatie.
- 1/2 cup apricot jam
- 1/3 cup vinegar (white wine or rice wine
- 1/4 cup water
- 4 tablespoons curry powder (more to taste)
- 1 tablespoon minced garlic
- 2 teaspoons kosher salt
- 2 teaspoons ground coriander
- 3-5 bay leaves
- 2 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/4 teaspoon freshly ground pepper
- 1 1/2 pounds trimmed boneless leg of lamb, cut into 1-inch cubes
- optional – if making with lamb then some thinner pork cubes (a bit of fat left on) or even better, thick cut bacon adds a nice flavor
- approx. 20 dried apricots
- 1 Sweet onion
Lastly – everyone has their secret recipe so add some flavors you like (try cloves, ginger, buttermilk, allspice, chutney, lemon etc.) and keep those a secret!
- Mix together the jam, vinegar, water, curry powder, garlic, salt, coriander, bay leaves, cumin, turmeric and pepper. Bring to a boil, then let it simmer over a low heat for about 5 minutes. Let the marinade sit to cool completely.
- Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 1 to 3 days. If in a rush you can leave for a little as a couple of hours to marinade but longer is better.
- In a small bowl, cover the apricots with boiling water and let them “plump” for 1 hour and dry before using.
- Soak wooden skewers in water (metal can be used instead).
- Thread the lamb cubes, apricots, and onions slivers (also any others ingredients you like such as red/green peppers, mushrooms etc.) onto the skewers.
- Grill (preferably over an very hot open flame fire) or broil, the skewers for 12 to 15 minutes (max – do not let them dry out too much), basting and turning occasionally.
- Preferably serve straight off the fire..!
Note – there are also many other variations including beef sosaties done with a rosemary basting pictured above.
flame grilled sosaties