South African Sosaties Malay Kebabs
Transport your taste buds to the vibrant culinary traditions of South Africa with these tantalizing South African Sosaties Malay Kebabs. Featuring tender cubes of lamb or chicken marinated in a fragrant blend of curry powder, turmeric, coriander, and cumin, this recipe perfectly harmonizes with the natural sweetness of dried apricots and a luscious apricot jam glaze. The marinade, enriched with garlic, ginger, and a touch of vinegar for tang, infuses the meat with bold Cape Malay-inspired flavors that are both savory and sweet. Skewered with chunks of onion and optionally fragrant bay leaves, these kebabs are grilled to juicy perfection, making them a show-stopping addition to any barbecue or dinner table. Serve them alongside fluffy rice, a crisp salad, or traditional South African sides like chutney or pap for a meal that's bursting with authenticity and irresistible flavor.
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Recipe Information
Ingredients
- 1 kg Lamb (or chicken thigh meat)
- 150 g Dried apricots
- 2 Onions (medium-sized, cut into chunks for skewering)
- 2 tbsp Vegetable oil
- 125 ml White vinegar
- 3 tbsp Apricot jam
- 2 tbsp Curry powder
- 1 tsp Turmeric
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 4 Garlic cloves (minced)
- 1 tbsp Fresh ginger (grated)
- 2 tbsp Sugar
- 1 tsp Salt
- 0.5 tsp Black pepper
- 250 ml Water
- 10 Wooden skewers (soaked in water for 30 minutes before use)
- 10 Bay leaves (optional, for threading on the skewers)
Instructions
Cut the lamb (or chicken) into bite-sized cubes, approximately 2-3 cm each, and set aside.
In a large saucepan, heat the vegetable oil over medium heat. Add the curry powder, turmeric, coriander, and cumin, and toast the spices for 1-2 minutes until fragrant, stirring constantly.
Add the minced garlic, grated ginger, and onion chunks to the saucepan, cooking for another 2-3 minutes until the onions are slightly softened.
Stir in the white vinegar, apricot jam, sugar, salt, black pepper, and water. Bring the mixture to a gentle boil, then lower the heat and simmer for 5 minutes to incorporate the flavors. Allow the marinade to cool completely.
In a mixing bowl, combine the cooled marinade with the lamb cubes and dried apricots. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to develop.
Preheat your grill or barbecue to medium-high heat.
Thread the lamb cubes, dried apricots, onion chunks, and optional bay leaves alternately onto the soaked wooden skewers, ensuring an even distribution.
Grill the sosaties for 15-20 minutes, turning occasionally, until the meat is browned and cooked through. Baste with any remaining marinade during grilling to enhance the flavor.
Remove the sosaties from the grill and let them rest for 5 minutes before serving.
Serve the sosaties hot, paired with fluffy rice, a fresh salad, or traditional South African accompaniments such as chutney or pap.
Nutrition Facts
Calories |
3943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.9 g | 313% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 7195 mg | 313% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 136.7 g | ||
| Protein | 266.5 g | 533% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 4952 mg | 105% | |
*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.
