Sosaties Recipes

SOSATIES

Steps:

• Finely chop the onion then soften it in a little oil in a small pan until it is becoming translucent but not browning.
• Add the garlic and ginger and cook a minute then add the vinegar, jam, curry powder, cumin and salt. Mix well then remove from heat and leave to cool.
• Dice the lamb into relatively large dice (around 1 1/2-2 inch/ 4-5cm dice), trimming excess fat or sinew. Mix the cooled marinade through the lamb then cover and leave a few hours or overnight, refrigerated.
• Soak the apricots in hot water to soften for around 15-20 minutes.
• Thread the meat onto skewers along with the soaked dried apricots and chunks of onion, putting one or other between each chunk of meat.
• Cook on a grill/bbq until the meat is cooked through then serve.

SOSATIES (SOUTH AFRICAN KEBABS)

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.

CHICKEN SOSATIES (KEBOBS)

Steps:

• Saute the garlic and ginger in oil until soft (1 minute). Add the dry ingredients and stir for another 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool. Skewer the meat alternating with the apricots and onions (red peppers can be used for more color and flavor). Arrange the skewers in a deep dish and cover with the cooled marinade. Allow the dish to stand at least overnight or up to 3 days in the refrigerator. To serve: grill the skewers over high heat basting with the leftover marinade. The marinade can be used as a sauce if boiled again for 3 minutes. Serve the sosaties over rice and chopped fruit such as banana or mango.

SOUTH AFRICAN LAMB SOSATIES (KEBABS)

Steps:

• Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
• Peel and cut the onion into 1 inch cubes. Thread skewers alternating lamb cubes, onion dried apricot halves. Place them into a large resealable bag and pour in the sauce. Make sure the kabobs are evenly well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
• Preheat grill to medium heat and lightly oil grate.
• Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.