Sosaties (Kebabs)

Sosaties are a traditional and proudly South African dish of Cape Malay origin.  The term derives from sate (skewered meat) and saus (spicy sauce) and are usually cooked on a braai (barbecue) after marinating for a day.  For all intents and purposes, you can call these yummy morsels kebabs, either way they are fabulous!





30ml oil
3 large onions sliced
3 garlic cloves crushed
30ml mild curry powder
½ red chilli finely chopped
3 bay leaves
15ml chopped ginger
30ml smooth apricot jam
350ml wine vinegar
500ml milk


1.5kg boneless mutton or lamb
1.5kg boneless pork
50 dried apricots (optional)
16 wooden skewers soaked in water



  1. Heat the oil in a saucepan and sauté the onions and garlic until the onions are soft.
  2. Add the curry powder and sauté for 2 minutes.
  3. Add the remaining ingredients except for the milk and simmer for 10 minutes.
  4. Remove from the heat, leave to cool and stir in the milk.


  1. Cut the mutton and pork into 2.5cm cubes.  Marinate the meat in the marinade for 24 hours.
  2. Thread 6 meat cubes onto each skewer, alternating them with the apricots.
  3. Braai (barbecue) over medium coals basting with the marinade.


24 thoughts on “Sosaties (Kebabs)

  1. Those kabobs look yummy! We always love to cook out and I bet those would be good on the grill.

    Ps- I’m having a giveaway for a bamboo cutting board and free pizza on my blog if you are interested.

  2. Now this sounds right up my alley. I usually hate threading multiple ingredients onto sticks, but lamb and dried apricots will get me to do plenty of things. Cheers

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