Sosaties (South African Kebabs)
photo by Engrossed
- Ready In:
- 25mins
- Ingredients:
- 21
- Yields:
-
12 sosaties
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
-
Marinade
- 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
directions
- 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.
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Reviews
-
VERY NICE! These have a WONDERFUL sweet curry flavor. I assembled my kebabs and then brushed the thick barbeque sauce like marinade onto them...then I put them in a large ziploc bag to marinate overnight. I broiled them about 10 minutes per side for well done. I made half a recipe and used tri tip. I used 5T red wine vinegar in place of the wine/vinegar. I almost doubled the curry powder. My favorite part was the apricots...they plumped up in the marinade and then cooked very nice...they were soft, sweet and tangy with a nice flavorful glaze...YUM! I would love to try this with lamb but couldn't find any for an affordable price.
Tweaks
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VERY NICE! These have a WONDERFUL sweet curry flavor. I assembled my kebabs and then brushed the thick barbeque sauce like marinade onto them...then I put them in a large ziploc bag to marinate overnight. I broiled them about 10 minutes per side for well done. I made half a recipe and used tri tip. I used 5T red wine vinegar in place of the wine/vinegar. I almost doubled the curry powder. My favorite part was the apricots...they plumped up in the marinade and then cooked very nice...they were soft, sweet and tangy with a nice flavorful glaze...YUM! I would love to try this with lamb but couldn't find any for an affordable price.
RECIPE SUBMITTED BY
Bokenpop aka Mad
Milford, Delaware
I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!