Main course

Lamb Sosaties (Kebabs) With dried Apricots


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Lamb Sosaties (Kebabs) With dried Apricots
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Learn how to prepare sosaties, a traditional South African recipe made with marinated meat cooked on skewers: check out the ingredients and the full recipe.

For the marinade
For the kebabs
  • Lamb 600 g, ready to cook (e. g. leg or shoulder), cut into approx. 1.5 cm cubes
  • Bacon 100 g, streaky, rashers, cut into 3 cm strips
  • Apricots 50 g, dried
  • Bay 16 - 20 springs, leaves stripped from the lower section
  • Vegetable oil for the barbecue
  • Lemon juice for drizzling
  • Peppercorns crushed
Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4
  • Recipe cuisine African

For the marinade
Heat the oil and fry the onions and garlic until translucent.

Dust over the curry and the sugar, add the vinegar and sherry and season to taste with apricot jam, salt and ground black pepper.

Mix the cornflour with 50 ml of water, add to the sauce and bring to a boil.

Remove from the heat, cover and leave to cool.

For the kebabs
Thread the meat, bacon and apricots alternately onto the bay sprigs.

Brush with the cooled marinade, cover and leave in the refrigerator for at least 4 hours.

Once marinated, scrape the marinade off the kebabs and reserve.

Oil the barbecue and cook the kebabs for approx. 10 minutes, turning.

Brush frequently with the marinade.

Remove from the barbecue, drizzle with lemon juice, season with crushed black pepper and serve.

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