Cape Malay Sosaties Kabobs
Experience a taste of South African tradition with Cape Malay Sosaties Kabobs, a vibrant dish that combines tender cubes of marinated lamb or chicken, sweet dried apricots, and caramelized onion wedges skewered to perfection. These kabobs are infused with a fragrant marinade made from a unique blend of curry powder, turmeric, cumin, coriander, and a hint of apricot jam, offering a harmonious balance of savory and sweet flavors. Perfectly charred on the grill or braai, this dish is an explosion of Cape Malay-inspired spices and textures. Ideal for summer barbecues or family dinners, serve these kabobs with fluffy rice, fresh salad, or warm flatbread to complete a truly flavorful feast.
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Recipe Information
Ingredients
- 1.5 pounds lamb shoulder or chicken thighs (cubed)
- 1 cup dried apricots
- 2 onions (cut into wedges)
- 8 wooden skewers (soaked in water for 30 minutes)
- 0.5 cup white vinegar
- 0.5 cup water
- 0.25 cup brown sugar
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 3 cloves fresh garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 4 bay leaves
- 2 tablespoons apricot jam
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by preparing the marinade. In a medium saucepan, combine the vinegar, water, brown sugar, curry powder, turmeric, coriander, cumin, minced garlic, minced ginger, bay leaves, apricot jam, and vegetable oil. Stir over medium heat until the sugar has dissolved and the mixture is aromatic. Allow to cool completely.
Place the cubed lamb or chicken into a large bowl. Pour the cooled marinade over the meat and add the dried apricots and onion wedges. Toss everything to coat well.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
When ready to cook, thread the marinated meat, dried apricots, and onion wedges onto the soaked wooden skewers, alternating between them.
Preheat a grill or braai to medium-high heat. Place the sosaties on the grill and cook for 8-10 minutes per side, or until the meat is cooked through and slightly charred.
Remove the skewers from the grill, let them rest for a few minutes, and then serve hot with rice, salad, or your favorite sides.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1639 mg | 71% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 44.5 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1078 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
