Sosaties (kebabs) are a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate (“skewered meat”) and saus (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and braaied (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.
12 Sosasties
Preparation Time: 20 minutes and overnight
Ingredients Sosaties
- 1.5 kg beef, lamb or pork, cut into 1 inch cubes (6 per skewer)
- 15 ml gingerroot, scarped clean and finely grated
- 2 garlic cloves, finely grated
- 26 pieces onions
- 24 dried apricots
Ingredients Marinade
- 30 g butter
- 2 onions, finely chopped
- 100 ml red wine
- 50 ml water
- 100 ml vinegar
- 15 ml curry powder
- 15 ml sugar
- 3 bay leaves
- 1 ml cayenne pepper
- black pepper
- salt
- 15 ml mustard
- 15 ml soy sauce
- 160 ml ketchup or tomato sauce
- 30 ml Worcestershire sauce
- 60 ml cooking oil or olive oil
Instructions
- Mix meat, ginger and garlic together and add onion and apricots if you are using them.
- Heat butter and stir fry chopped onions until soft and golden.
- Add wine, water, vinegar, curry powder, cayenne pepper, black pepper, bay leaves and sugar.
- Bring to the boil and cook for 2 minutes.
- Remove from heat and leave to cool until warm.
- Blend in remaining ingredients and pour this over the meat.
- Coat meat well and refrigerate overnight.
- Thread meat, onion, meat, apricot so that each sosatie has 6 pieces of meat, 3 pieces of onion and 2 apricot halves on each.
- Barbecue over hot grill taking care not to burn and baste from time to time until done.
Recipe Courtesy of Genius Kitchen