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    You are in: Home / Recipes / Cape Malay Sosaties (Kabobs) Recipe
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    Cape Malay Sosaties (Kabobs)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on June 26, 2008

      This is a very good kabob recipe. I followed all the ingredients per recipe including the Tamarind juice(I did find it in the Hispanic Food Section). This has a very wonderful smell when cooking. Made for ZWT4.

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    • on June 23, 2008

      This was interesting. I'm not sure I loved it, but it was different. I think if I ever made this again, I would use fresh apricots. It was an experience though. Made for ZWT 4.

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    • on June 23, 2008

      Loved the flavors of this marinade. It was the unanimous winner of our grilling trio yesterday, and worth the little extra effort to gather ingredients and cook the marinade. If you're a kabobber, make the committment to trying this one! Made for Daffy Daffodils Curry Challenge ZWT4.

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    • on June 30, 2006

      These sosaties are so delicious! I used lamb, as I read somewhere that lamb is traditionally used. I had tamarind concentrate at home, which I thinned with a little bit of water (I was afraid it may be too sour otherwise). I marinated them in the morning and we barbecued them in the evening. So yummy! I don't even like lamb, but I certainly enjoyed these South African Kabobs! Thank you ncmysteryshopper for a keeper!

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    • on June 27, 2006

      Delicious!

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    Nutritional Facts for Cape Malay Sosaties (Kabobs)

    Serving Size: 1 (376 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 419.8
     
    Calories from Fat 33
    93%
    Total Fat 3.7 g
    5%
    Saturated Fat 0.8 g
    4%
    Cholesterol 99.6 mg
    33%
    Sodium 170.9 mg
    7%
    Total Carbohydrate 44.0 g
    14%
    Dietary Fiber 5.0 g
    20%
    Sugars 29.9 g
    119%
    Protein 42.5 g
    85%

    The following items or measurements are not included:

    cloves

    tamarind juice

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