Description
Sosaties are a traditional South African dish featuring marinated lamb or chicken skewered with dried apricots, bell peppers, and red onion, then grilled to perfection. The meat is tenderized and flavored with a fragrant marinade containing curry powder, garlic, brown sugar, and apple cider vinegar, creating a sweet and savory flavor profile. This recipe yields juicy, flavorful skewers perfect for grilling season or any barbecue gathering.
Ingredients
Scale
Meat and Vegetables
- 1.5 pounds boneless lamb or chicken thighs, cut into chunks
- 1 cup dried apricots
- 2 red bell peppers, chopped into chunks
- 2 yellow bell peppers, chopped into chunks
- 1 large red onion, cut into squares
Marinade
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 2 tablespoons brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 bay leaves
Instructions
- Preheat Grill or Oven: Preheat your grill or oven to 400°F to prepare for cooking the sosaties.
- Prepare Marinade and Marinate Meat: In a large bowl, whisk together olive oil, apple cider vinegar, brown sugar, minced garlic, curry powder, salt, and black pepper. Add bay leaves and the meat chunks. Mix thoroughly, cover, and allow to marinate for at least 4 hours or overnight to enhance flavor and tenderness.
- Prepare Grill or Baking Sheet: Oil the grill grates to prevent sticking or alternatively, line a baking sheet with foil if using the oven method.
- Assemble Skewers: Thread the marinated meat, dried apricots, red and yellow bell peppers, and red onion squares onto skewers in an alternating pattern for balanced flavor and presentation.
- Grill or Bake: Place the skewers on the grill and cook for 10-12 minutes, turning occasionally to ensure even cooking and light charring. If using the oven, bake at 400°F for the same time, turning once halfway through.
- Baste with Marinade: During the last few minutes of cooking, brush the sosaties with the leftover marinade to enhance moisture and flavor.
- Rest and Serve: Remove the skewers from heat and let them rest for 5 minutes to allow juices to redistribute. Serve hot and enjoy your flavorful sosaties.
Notes
- For the best flavor, marinate the meat overnight.
- Soak wooden skewers in water for 30 minutes before threading to prevent burning on the grill.
- You can substitute dried apricots with dried peaches or plums if preferred.
- Adjust spices according to your heat preference; adding a pinch of chili powder can add a nice kick.
- These sosaties can also be cooked under a broiler if a grill or oven is not available.
