Sosaties (South African Kebabs in Spicy Sauce)

Submitted by BakinBaby

"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."

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 8

ingredients

• Marinade

• 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

• For Kebabs

• 2 lbs lamb (cut in pieces)
• 6 -8 small onions
• 2 -3 red peppers (cut in chunks)
• 8 -10 dried apricots (optional)

directions

1. Marinade:

2. 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.
3. 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.

4. Preparing Kebabs:

5. 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.