Best Sosaties South African Kebabs In Spicy Sauce Recipes

SOSATIES (SOUTH AFRICAN KEBABS)

Sosaties (South African Kebabs) image

Traditionally cubes of fat are skewered in between the pieces of meat to keep everything succulent but I have never done this. I usually thread pieces of onion cut more or less the size of the cube of meat and apricots on for a flavor dimension. If you choose to do only meat that's wonderful, too! These "kebabs" are usually served on rice with the marinade thickened to become gravy but can be enjoyed with any of your regular barbecue side dishes. The days that we were living in an apartment and did not have a barbecue facility I used to grill these in the oven with just as much success. Prep time does not include overnight marinating time.

Provided by Bokenpop aka Mad

Categories South African

Time 25m

Yield 12 sosaties

Number Of Ingredients 21

Ingredients

1 1/2 kg beef (6 per skewer) or 1 1/2 kg lamb, cut into 1 inch cubes (6 per skewer)
15 ml gingerroot, scraped clean and finely grated
2 garlic cloves, finely grated
36 pieces onions
24 dried apricots
30 g butter
2 onions, finely chopped
100 ml red wine
50 ml water
100 ml vinegar
15 ml curry powder
15 ml sugar
3 bay leaves
1 ml cayenne pepper
black pepper, to taste
salt
15 ml mustard
15 ml soy sauce
160 ml ketchup
30 ml Worcestershire sauce
60 ml cooking oil

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.

Nutrition Facts : Calories 985, Fat 95.3, SaturatedFat 38.7, Cholesterol 129.1, Sodium 330, Carbohydrate 19.3, Fiber 2.4, Sugar 13.5, Protein 12

SOSATIES

Sosaties image

Sosaties are a classic part of a South African braai (BBQ) and for good reason - these marinated kebabs are delicious!

Provided by Caroline's Cooking

Categories Main Course

Time 20m

Number Of Ingredients 11

Ingredients

1/4 onion
1 clove garlic (grated or finely chopped)
1 tsp ginger (fresh) (grated or finely chopped)
3 tbsp apricot jam
3 tbsp wine vinegar ((white or red - I used white))
1 tbsp curry powder ((eg Madras))
1/2 tbsp ground cumin
1/4 tsp salt
1 lb lamb leg (diced, 450g - can also use shoulder)
16 apricots (100g, approx)
1/2 onion

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.

Nutrition Facts : Calories 214 kcal, Carbohydrate 28 g, Protein 17 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 45 mg, Sodium 201 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving

SOUTH AFRICAN LAMB SOSATIES (KEBABS)

South African Lamb Sosaties (Kebabs) image

This is a traditional South African braai (bbq) dish that can also be prepared using venison or beef. This dish is best if meat and vegetables are allowed to marinate overnight before grilling.

Provided by BOEREWORS

Categories World Cuisine Recipes African

Time 9h

Yield 8

Number Of Ingredients 8

Ingredients

1 cup plain yogurt
2 teaspoons curry powder
1 tablespoon white sugar
1 tablespoon vegetable oil
1 large onion
1 cup cubed lamb stew meat
12 ounces dried apricots
8 kabob skewers

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.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 31.9 g, Cholesterol 12.2 mg, Fat 3.3 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 0.9 g, Sodium 35.2 mg, Sugar 27.3 g