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    You are in: Home / Recipes / Sosaties (South African Kabobs) Recipe
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    Sosaties (South African Kabobs)

    Sosaties (South African Kabobs). Photo by BakinBaby

    1/1 Photo of Sosaties (South African Kabobs)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    breezermom's Note:

    This is a Cape Malay recipe, and traditionally it is made with lamb. Since lamb isn't readily available here, I've only used beef. According to this recipe, usually only meat is threaded onto the skewers. However, I do like to add some cubed onions to intersperse with the meat. They are served with a slightly sweet sauce made from the marinade and flavored long grain rice. Prep and cooking time do not include the marinating time!! From Classic International Recipes.

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    Units: US | Metric


    1. 1
      For the marinade, cook the onion and garlic in hot oil till the onion is tender but not brown. Stir in the curry powder, sugar, and 1/2 tsp turmeric. Remove from the heat. Stir in the lemon juice, chili peppers, bay leaf, and 1/2 cup water. Let cool.
    2. 2
      Place the lamb or beef in a plastic bag set in a bowl. Add the marinade. Chill 8-12 hours, turning bag often. Drain the lamb (or beef), reserving the marinade.
    3. 3
      Strain the marinade, discarding the vegetables. Divide the marinade, use 1/3 for basting the sosaties while cooking; set aside 2/3 for the serving sauce.
    4. 4
      Thread the lamb or beef on 8 short skewers. (If using bamboo or wood skewers, soak in water before using). These are typically grilled in South Africa, and if so, you need to start your grill. You can also broil them. If so heat your broiler.
    5. 5
      Combine the rice, 1/2 tsp turmeric, saffron, 2 cups cold water, and 1/2 tsp salt; Cover. Bring to a boil, and immediately reduce heat. Cook 14 minutes more (do not lift cover!). Remove from heat; let stand, covered, for 10 minutes.
    6. 6
      Grill or broil the lamb for 10 to 12 minutes or until desired doneness, brushing with 1/3 of the reserved marinade and giving a quarter turn every 3 minutes. (If broiling, broil 4 inches from heat.)
    7. 7
      While the sosaties are cooking, bring 2/3 of the marinade to a boil; reduce heat. Simmer, uncovered for 5 to 6 minutes to reduce.
    8. 8
      Serve the sosaties over rice, and pass the sauce.

    Ratings & Reviews:

    • on June 10, 2011


      Nice change to the typical marinade we're used to. I used a prepared kabob (on sale) from my grocery,and marinated the whole thing, veggies and all. It turned out great. We loved the curry flavor and will surely make this one again. Thanks for such a nice dish from Africa. Made for ZWT Shady Ladies.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sosaties (South African Kabobs)

    Serving Size: 1 (409 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 769.8
    Calories from Fat 384
    Total Fat 42.6 g
    Saturated Fat 15.7 g
    Cholesterol 108.8 mg
    Sodium 490.5 mg
    Total Carbohydrate 63.6 g
    Dietary Fiber 3.3 g
    Sugars 6.3 g
    Protein 31.6 g

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