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!
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
1.5kg boneless mutton or lamb
1.5kg boneless pork
50 dried apricots (optional)
16 wooden skewers soaked in water
- Heat the oil in a saucepan and sauté the onions and garlic until the onions are soft.
- Add the curry powder and sauté for 2 minutes.
- Add the remaining ingredients except for the milk and simmer for 10 minutes.
- Remove from the heat, leave to cool and stir in the milk.
- Cut the mutton and pork into 2.5cm cubes. Marinate the meat in the marinade for 24 hours.
- Thread 6 meat cubes onto each skewer, alternating them with the apricots.
- Braai (barbecue) over medium coals basting with the marinade.
Hi Mandy! Oh I love this marinade! It sounds like it goes well with any kind of meat as well. Curry, chili, garlic…and apricot jam!? WOW I’d love to try!!! What a great recipe!
Hi Nami. So pleased you like this recipe – it really does produce a wonderful flavour. I would love to hear how you enjoy it if you make it. 🙂
Delicious and so very different to Shish Kebobs, hey?
Oh yes – would it be wrong of me to say that Sosaties kick Shish Kebobs skewers. 🙂
I love kebabs. This was educational for me as well. I really love your use of apricot jam in the marinade – very nice!
Hi Brandie. This really is a super marinade and has a fabulous distinctive flavour. 🙂
Apricots! Genious. That marinade sounds wonderful and I love the idea of lacing apricots in there too.
Thanks Rufus. Would love to hear how you enjoy this if you give it a try. 🙂
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.
Hi Katie, thanks for stopping by. We also enjoy outdoor cooking a lot.
Your giveaway sounds fabulous but sadly being on Mauritius, I don’t think I would qualify. 🙂
I would love to try these with lamb!!
Using lamb works exceptionally well. 🙂
Yum! Looks delicious!!
They are well worth the effort to make Martha. 🙂
Oh I could pour that marinade on just about anything!
Oh yes, great idea. 🙂
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
Thanks for stopping by Barton. These definitely are worth the effort to make. Enjoy. 🙂
Mighty fine looking these Mandy! I could easily go a few sticks right now.
Hi Brydie. Wish I could send you a couple over express mail. 🙂
apricot & ginger marinade! sounds fantastic. the dried apricots bring some lovely texture to the kebabs. nice work!
Thanks yumyyumyummers. These are always a hit. 🙂
Wow, these look really good too! I love how they get all charred up!
These really are worth making Annie, even though there is a bit of prep work involved. 🙂