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.
I interrupt my scheduling again today for the brilliant recipe my husband made yesterday.
We were having my brother and his family over for a braai (barbecue) and we were wanting to serve something different for a change so when my husband woke up yesterday morning and suggested kebabs, we set off to our local store to see what they had on offer. We went through a few iterations of goodies in our basket until we settled on chicken breasts, shrimps, red peppers and onions. For the marinade, my husband used a bottle of beer, which in hindsight should have been half a bottle, just because the marinade was a bit too watery for basting and a bottle of sweet chilli sauce.
These kebabs were absolutely delicious and are well worth making.
Pete’s Chicken and Shrimp Kebabs
18 wooden skewers soaked in water
4 chicken breasts cut into cubes
1 packet frozen shrimps defrosted
2 red peppers de-seeded and cubed
1 large onion cut into cubes
1/2 bottle beer
295ml bottle sweet chilli sauce
Combine the beer and chilli sauce in a bowl and add the chicken and shrimps and mix through. Cover and refrigerate for 2 hours.
Alternate threading the skewers with the peppers, chicken, onion and shrimp – any order will do.
Braai over mediums coals basting with the marinade.