Description
Sosaties are a delicious South African-style grilled kebab featuring marinated chunks of lamb or chicken combined with sweet dried apricots and colorful bell peppers. This recipe highlights a flavorful curry and brown sugar marinade that tenderizes the meat and infuses every bite with a harmonious balance of savory, sweet, and tangy tastes. Perfect for a quick and vibrant meal prepared on the grill or baked in the oven.
Ingredients
Scale
Meat and Marinade
- 1.5 pounds boneless lamb or chicken thighs, cut into chunks
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 2 tablespoons brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 bay leaves
Vegetables and Fruit
- 1 cup dried apricots
- 2 red bell peppers, chopped into chunks
- 2 yellow bell peppers, chopped into chunks
- 1 large red onion, cut into squares
Instructions
- Preheat the grill or oven: Set your grill or oven to 400°F (200°C) to prepare for cooking the sosaties.
- Make and apply the marinade: In a large bowl, combine olive oil, apple cider vinegar, brown sugar, minced garlic, curry powder, salt, and black pepper. Add the bay leaves and the meat chunks, then toss to coat well. Cover and marinate for at least 4 hours or preferably overnight for best flavor and tenderness.
- Prepare the cooking surface: Oil the grill grates to prevent sticking or alternatively line a baking sheet with foil if using the oven.
- Assemble the skewers: Thread the marinated meat pieces, dried apricots, red and yellow bell pepper chunks, and red onion squares alternately onto skewers to create balanced and colorful kebabs.
- Cook the sosaties: Place the skewers on the hot grill or in the preheated oven and cook for 10-12 minutes, turning occasionally to ensure even cooking. The meat should be cooked through and develop a light char.
- Glaze with marinade: During the last few minutes of cooking, brush the sosaties with any leftover marinade to enhance flavor and juiciness.
- Rest and serve: Remove the skewers and let them rest for 5 minutes before serving hot to allow the juices to redistribute and maximize tenderness.
Notes
- For best results, marinate the meat overnight to deepen the flavors.
- If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.
- Can be served with rice, flatbread, or a fresh salad for a complete meal.
- Adjust curry powder quantity to suit your preferred spice level.
- Alternate metals skewers if preferred for ease and reusability.
- Leftover sosaties can be refrigerated and reheated gently on a grill or in a pan.
