Tender South African Sosaties with Apricot Marinade

A delightful fusion of flavors across the grill

Juicy, flavorful skewers marinated in a unique apricot sauce, echoing the vibrant culinary traditions of South Africa.

3 h 30 min
6
Intermediate

Ingredients

For the Apricot Marinade

1 cup dried apricots

chopped

2 cups white wine vinegar

1/2 cup brown sugar

1/4 cup olive oil

1 tablespoon curry powder

For the Meat Marinade

1 teaspoon ground coriander

1 teaspoon ground cumin

2 teaspoons minced garlic

1 teaspoon freshly ground black pepper

2 tablespoons soy sauce

For the Sosaties

2 pounds lamb shoulder

cut into 1-inch cubes

1 large onion

sliced into half-moons

1 green bell pepper

cubed

16 dried apricots

soaked in water for 30 minutes

For the Basting Sauce

1/2 cup apricot preserves

1/4 cup water

2 tablespoons butter

melted

Preparation

Marinating the Lamb

Make Apricot Marinade

In a bowl, combine dried apricots, white wine vinegar, brown sugar, olive oil, and curry powder.

Make Spice Marinade

In a separate bowl, mix coriander, cumin, garlic, black pepper, and soy sauce.

For best flavor, marinate the skewers overnight.

Marinate the Lamb

Combine both mixtures, then add lamb cubes and toss well to coat. Cover and refrigerate for at least 3 hours or overnight for best results.

Preparing the Skewers

Soak Skewers

Soak wooden skewers in water for 30 minutes to prevent burning.

Assemble Sosaties

Alternate marinated lamb cubes with onion slices, bell pepper, and soaked apricots on skewers.

Ensure all lamb pieces are of uniform size for even cooking.

Preheat Grill

Preheat the grill to medium-high heat.

Use metal skewers for better heat distribution.

Cooking Process

Grilling

Thread skewers on preheated grill for even cooking.

Basting

Brush sosaties frequently with apricot basting sauce during grilling.

Resting

Let sosaties rest for 5 minutes before serving for juices to settle.

Plating & Serving

Tender South African Sosaties with Apricot Marinade

FaUtensils

Serve & Garnish

Serve the sosaties directly from the grill on a large platter with a sprinkle of fresh herbs for color and aroma.

Sauce Pairings

Apricot Basting Sauce

A sweet, tangy glaze

Mint and Yogurt Dip

Refreshing complement

Garnishes & Accompaniments

Fresh cilantro leavesSliced red chili

Perfect Sides

Yellow rice with raisins

Roasted root vegetables