Best sosaties (south african-malay kebabs)

Bring this version of an african specialty to the table, threading tender lamb onto skewers then barbecuing or grilling them to perfection with a spicy curry and apricot jam marinade.

  • 30 mins preparation
  • Serves 6
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Best sosaties (south african-malay kebabs)
  • 1 1/2 tablespoon olive oil
  • 2 large onions, sliced thinly
  • 3 cloves garlic, crushed
  • 1 1/2 tablespoon medium-strength curry powder
  • 1 long red chilli, chopped finely
  • 1 1/2 teaspoon finely chopped ginger
  • 1 1/2 tablespoon apricot jam
  • 1 cup (250ml) white wine vinegar
  • 2 bay leaves
  • 2 1/2 tablespoon milk
  • 1.5 kilogram boned leg of lamb


Best sosaties (south african-malay kebabs)
  • 1
    Heat oil in a large fry pan over a medium- high heat. Add the onion and garlic; cook, stirring, for 3 minutes or until softened. Add curry powder; cook, stirring, for 2 minutes. Add chilli, ginger, apricot jam, vinegar and bay leaves; simmer for 10 minutes. Remove from heat and add milk; cool.
  • 2
    Cut meat into bite-size pieces and thread onto skewers. Pour marinade over the meat and rub in well. Refrigerate, covered, for several hours or overnight.
  • 3
    Cook the skewers on a heated oiled barbecue (or grill plate) over medium-high heat until cooked to your liking, basting generously with the marinade. Serve with a mint and tomato salad and steamed rice, if desired.


Not suitable to freeze or microwave.