Best South African Sosaties Kebabs Recipes

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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

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

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

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

SOUTH AFRICAN SOSATIES (MALAY KEBABS)



South African Sosaties (Malay Kebabs) image

(Recipe edited Sept 2011). Sosaties are not just any old kebabs. They're lamb meat on skewers, but they are marinated in a distinctive aromatic Malay-style sauce. Because lean leg of lamb is the meat of choice, we prefer to also thread a few fattier pork strips on the skewers. Our S A lamb has no smell, or sometimes just a delicious, faint herb aroma from the bushes they graze on. This is also one of our heirloom pioneer dishes, because the sosaties in this sauce can last for days without refrigeration. (We don't do that these days!) Absolutely meant for grilling -- but do not let it dry out! Five minutes, then switch the grid, and 5 minutes more over fairly hot coals should do it. Ideal picnic or camping food.

Provided by Zurie

Categories     Lamb/Sheep

Time 1h10m

Yield 12-16 skewers, 6-8 serving(s)

Number Of Ingredients 22

3 -4 lbs leg of lamb
1 1/2 lbs medium fat pork (pork rasher, if you can get that cut)
12 -16 dried apricots, good quality
6 small onions, such as pearl onions about the size of a small plum, peeled and each onion cut crosswise into 2-3 th
12 -16 wooden skewers
2 medium onions, cut into fine rings
oil (for frying)
2 tablespoons coriander seeds, crushed
5 bay leaves, bruised (or 12 lemon leaves, bruised, or some julienned lemon zest)
1 teaspoon ground cinnamon
1 tablespoon curry powder, mild
1 teaspoon ground ginger (or 1 tablespoon grated fresh ginger, heaped)
1 teaspoon ground allspice
6 tablespoons brown sugar
1 tablespoon cornflour
2 teaspoons salt
3/4 cup white vinegar (grape or wine vinegar)
1/2 cup dry red wine, good quality
1 tablespoon apricot jam, fine
4 garlic cloves, crushed and chopped
1/2 cup milk
1/2 cup water (may not be needed)

Steps:

  • Make the MARINADE first, as it has to cool down completely. Use a large pot.
  • Fry the onion rings in oil until light brown. Stir now and then.
  • While onion fries, mix all the dry ingredients in a bowl: the crushed coriander, all the spices, the brown sugar, the cornflour and the salt.
  • (I prefer using a heaped tablespoon of grated fresh ginger: if you use that, add it with the garlic to the liquids. I put all the liquid ingredients, including the jam, garlic and fresh ginger, in a bowl or measuring jug).
  • When the onions are light brown, stir in the mixed dry ingredients, and fry for a minute or so to release the flavours. Add an extra splash of oil, stir, and don't let the spices burn.
  • Turn heat lower, and add the liquids: vinegar, wine, apricot jam, grated ginger (if using) and garlic to taste. Also add the lemon or bay leaves, or julienned lemon peel. (These can be left out).
  • Stir well and simmer slowly until thickened.
  • Now taste carefully: the sauce should neither be too acidic or too sweet, just spicy and tangy. Adjust by adding either a little more vinegar or lemon juice, or more sugar. (In any such recipe the cook must taste and adjust!). And no, the 6 tblsp sugar are not too much. You do not want an acidic sauce, just a tangy one!
  • Cool the sauce, and stir in the milk and a little water. It must be of a coating consistency. If you think it is too thick, add a little more water and stir well. Leave sauce in pot, and cut up the meats.
  • Cut the meat off the leg of lamb, and cut into bite-sized chunks, not too small. Do the same with the pork. The pork should have fat on it, and the best ratio of lamb to pork is about 2 - 1. (If you dislike pork, leave it out).
  • The number of apricots, onions and skewers given could vary, as it will depend on how much meat you cut off the lamb leg, and how much meat you put on a skewer.
  • The meats: the meats should be strung on the skewers, alternating the different ingredients, with about 2 apricot halves and 2 onion rings per skewer. The lamb chunks should predominate.
  • Using a rectangular glass or ceramic dish (you could use Tupperware but not metal or stainless steel) pack in the skewers of meat, and cover every layer with sauce. I take the pot of sauce, roll each sosatie skewer in the sauce, and pack in a plastic container. When all the skewers have been "sauced", up-end the leftover sauce over the sosaties in the container. Seal airtight and refrigerate.
  • You will probably have 2 - 3 layers of skewers. To make sure they're all coated, turn the container upside down once a day.
  • Cover and keep in fridge for 2 - 3 days before use. The sosaties will improve on standing, and can be kept up to 5 days in the sauce.
  • Grill as explained in the introduction. Goes well with traditional yellow rice or basmati, or potato salad and a mixed green salad. Ideal food to take on a picnic!

Nutrition Facts : Calories 647.6, Fat 32.1, SaturatedFat 13.7, Cholesterol 154.8, Sodium 930, Carbohydrate 40.1, Fiber 4.4, Sugar 27.2, Protein 45.1

SOUTH AFRICAN SOSATIES (KEBABS)



South African Sosaties (Kebabs) image

This is a traditional bbq in South Africa. Usually using Lamb, DH prefers beef! It's best when marinated overnight before grilling. When using a less expensive cut of meat marinate overnight!

Provided by katie in the UP

Categories     Meat

Time 30m

Yield 4 kebabs

Number Of Ingredients 8

1 cup plain yogurt
2 teaspoons curry powder, the hotter the better
1 tablespoon white sugar
1 tablespoon vegetable oil
1 medium onion
1 cup cubed meat
12 ounces dried apricots
4 kebob 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 310.6, Fat 6, SaturatedFat 1.8, Cholesterol 8, Sodium 38.5, Carbohydrate 65.5, Fiber 7.3, Sugar 55.1, Protein 5.5

SOSATIES (SOUTH AFRICAN KEBABS IN SPICY SAUCE)



Sosaties (South African Kebabs in Spicy Sauce) image

Sosaties have their roots in Malay cuising; in Malay; sate means "spicy sauce" and sesate means "skewered meat", Lamb sosaties are the South African national favorite, but beef, pork and chicken are common also, feel free to substitute if desired. The meat is marinated for 1-2days in a spicy, curry mixture accented with apricot jam and ginger. Sosaties are prepared and served at braai, the Afrikaans word for picnic or barbecue held in the bush. Marinate time is NOT included in prep or cook times. Posted for ZWT 7. I found this at PBS.org.

Provided by BakinBaby

Categories     Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons oil
1 onion (large-chopped)
2 -3 garlic cloves (minced)
3 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon turmeric
2 tablespoons gingerroot (peele-grated)
1 1/2 cups water
4 tablespoons vinegar (brown malted vinegar)
1/4 cup brown sugar
2 tablespoons apricot jam (or chutney)
2 bay leaves
2 lemon leaves
2 lbs lamb (cut in pieces)
6 -8 small onions
2 -3 red peppers (cut in chunks)
8 -10 dried apricots (optional)

Steps:

  • Marinade:.
  • Saute onions and garlic in oil, until translucent, but not brown, add spices and simmer one minute, sitrring constantly; add water, vinegar,sugar,jam,lemon and bay leaves; simmer 5-7 min.stirring occasionally.
  • Turn off heat and allow to cool. Reserve 1 cup of mixture for glazing at grill time. Pour cooled mixture over meat, marinate 1-2 days in the refrigerator.
  • Preparing Kebabs:.
  • Skewer the marinated meat together with the onions, peppers and apricots (if using). Grill until desired doneness has been reached, brushing with reserved marinade during grilling time.

Nutrition Facts : Calories 286.4, Fat 15.2, SaturatedFat 5.2, Cholesterol 60, Sodium 56, Carbohydrate 20.1, Fiber 2.8, Sugar 13, Protein 17.4

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