Chicken Sosaties Kebobs Recipes

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CAPE MALAY SOSATIES (KABOBS)



Cape Malay Sosaties (Kabobs) image

Serve these tasty sosaties over rice and chopped fruit such as banana or mango. The marinating time is at least overnight and up to 3 days, plan accordingly. You can also use beef or pork (pork is totally non-traditional) for this recipe. You can use the lemon water as a substitute, however Tamarind is traditionally used in this recipe to add a sour note to balance the sweet flavour. The easiest way to buy tamarind is in cans (Goya) in the Mexican Food section. But it is also sold in packets as a pulp, it looks like pulped dates. You will not be using the pulp, but water made from the pulp. Soak about 100 grams of pulp in water for 10-20 minutes. Squeeze the tamarind pulp with your hand to squeeze out the sour juices. Use the water and keep the pulp in the fridge to reuse. You can reuse the pulp several times until it loses it sourness.

Provided by NcMysteryShopper

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

1 tablespoon garlic, chopped
1 tablespoon chopped gingerroot
vegetable oil
1 teaspoon ground coriander
1 teaspoon cumin
2 bay leaves
1 cinnamon stick
2 whole cloves
3 tablespoons curry powder
1 teaspoon ground allspice
2 teaspoons turmeric
2 tablespoons sugar
1 cup white wine
1/2 cup apple cider vinegar
1/2 cup chicken stock
2 tablespoons apricot jam
1 cup tamarind juice (or substitute 1/2 cup strained fresh lemon juice combined with 1/2 cup water)
1 1/2 lbs boneless skinless chicken breasts (beef or lamb can be substituted)
1 cup dried apricots or 1 cup dried prune, softened in boiling water
1 onion, cut into quarters softened in water

Steps:

  • Saute the garlic and ginger in oil until soft, about one minute. Add dry ingredients and stir for approximately 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool.
  • Skewer meat alternating with apricots and onions (red peppers can be used for more color and flavor).
  • Cover skewers with cooled marinade. Cover and marinate overnight or up to 3 days in the refrigerator.
  • Grill the skewers over high heat basting with the leftover marinade.
  • The marinade can be used as a sauce, simply boil for 3 minutes.

Nutrition Facts : Calories 419.8, Fat 3.7, SaturatedFat 0.8, Cholesterol 99.7, Sodium 170.9, Carbohydrate 44, Fiber 5, Sugar 29.9, Protein 42.6

SOSATIES (SOUTH AFRICAN KEBABS)



Sosaties (South African Kebabs) image

Traditionally cubes of fat are skewered in between the pieces of meat to keep everything succulent but I have never done this. I usually thread pieces of onion cut more or less the size of the cube of meat and apricots on for a flavor dimension. If you choose to do only meat that's wonderful, too! These "kebabs" are usually served on rice with the marinade thickened to become gravy but can be enjoyed with any of your regular barbecue side dishes. The days that we were living in an apartment and did not have a barbecue facility I used to grill these in the oven with just as much success. Prep time does not include overnight marinating time.

Provided by Bokenpop aka Mad

Categories     South African

Time 25m

Yield 12 sosaties

Number Of Ingredients 21

1 1/2 kg beef (6 per skewer) or 1 1/2 kg lamb, cut into 1 inch cubes (6 per skewer)
15 ml gingerroot, scraped clean and finely grated
2 garlic cloves, finely grated
36 pieces onions
24 dried apricots
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, to taste
salt
15 ml mustard
15 ml soy sauce
160 ml ketchup
30 ml Worcestershire sauce
60 ml cooking oil

Steps:

  • 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.

Nutrition Facts : Calories 985, Fat 95.3, SaturatedFat 38.7, Cholesterol 129.1, Sodium 330, Carbohydrate 19.3, Fiber 2.4, Sugar 13.5, Protein 12

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