Sosaties

Ingredients

• Lamb (leg or shoulder) (2 pounds, cut into 1-inch cubes)
• Garlic (4 cloves, minced)
• Curry powder (2 tablespoons)
• Brown sugar (2 tablespoons)
• Vinegar (white or apple cider) (1/4 cup)
• Bay leaves (2, crushed)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Red bell peppers (2, cut into 1-inch pieces)
• Onions (1 large, cut into 1-inch pieces)
• Dried apricots (1 cup, halved)
• Olive oil (2 tablespoons)

Instructions

1. In a large bowl, combine minced garlic, curry powder, brown sugar, vinegar, crushed bay leaves, salt, and black pepper. Mix well to create a flavorful marinade.
2. Add the lamb cubes to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop.
3. Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
4. Preheat your grill to medium heat.
5. Thread the marinated lamb, onion pieces, red bell pepper pieces, and halved dried apricots onto the skewers, alternating the ingredients for an eye-catching presentation.
6. Brush the assembled skewers lightly with olive oil to encourage even grilling.
7. Grill the sosaties for 10-15 minutes, turning occasionally, until the lamb reaches your desired level of doneness. Use a meat thermometer for accuracy; the internal temperature should be 145°F (63°C) for medium-rare.
8. Remove from the grill and let the skewers rest for a few minutes before serving. Serve hot with a side of fragrant rice or a fresh salad, and relish the explosion of flavors!