Teresa's Recipes
Sosaties
Sosaties are a delightful South African delicacy that brings together tender marinated lamb, sweet dried apricots, and vibrant vegetables, all kissed by the warm spices of curry. This dish is more than just a meal; it's a celebration of South African culture, often enjoyed during festive gatherings and family barbecues. The name 'sosaties' is derived from the words 'sate' (skewered meat) and 'saus' (sauce), embodying the essence of the dish. When grilled to perfection, these skewers are a feast for the senses, bursting with flavor and color, making them perfect for sharing with loved ones alongside fragrant rice or a fresh, zesty salad.
Ingredients
- 2 pounds, cut into 1-inch cubes Lamb (leg or shoulder)
- 4 cloves, minced Garlic
- 2 tablespoons Curry powder
- 2 tablespoons Brown sugar
- 1/4 cup Vinegar (white or apple cider)
- 2, crushed Bay leaves
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2, cut into 1-inch pieces Red bell peppers
- 1 large, cut into 1-inch pieces Onions
- 1 cup, halved Dried apricots
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 15 minutes
- Calories: 420
- Fat: 20g
- Carbs: 15g
- Protein: 40g
- Sodium: 600mg
- Sugar: 10g
Instructions
- 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.
- 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.
- Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
- Preheat your grill to medium heat.
- 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.
- Brush the assembled skewers lightly with olive oil to encourage even grilling.
- 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.
- 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!
Tips
- For added heat, consider incorporating cayenne pepper or chili flakes into the marinade.
- You can substitute lamb with chicken or beef if preferred.
- Try adding some fresh herbs like cilantro or parsley for a fresh touch.