Sosaties Recipe | South African Food | Best Braai Recipes

Traditional South African Sosaties Recipe

In Zimbabwe as kids, we often called them skewers, here in the UK they call meat on a skewer a kebab. They call a braai a barbeque (BBQ) but what ever the name, it is hard to beat the traditional South African Lamb Sosatie on a real charcoal or wood braai!

Lamb Sosaties on the braai
Below are the ingredients and the method to making the perfect Lamb Sosatie for the braai. You can use other types of meat like chicken or beef, but lamb always seems to taste the best.

Lamb Sosaties Recipe

Lamb Sosaties on the braai - South African FoodLamb sosatie Ingredients, To make traditional South African Lamb sosatie you will need:

  • 500g Lamb (boned shoulder or leg of lamb)
  • 2 large onions
  • 50ml olive oil
  • 4 cloves of gralic
  • 1 tablespoon of curry powder
  • tumeric 1 x teaspoon
  • brown sugar 1 x tablespoon
  • 4 crushed bay leaves
  • 1 x tablespoon of lemon juice
  • 2 x lemons cut into small wedges
  • 120ml meat stock
  • 125g dried apricots
  • 1 x green pepper cut into bite size pieces to fit onto the kebab
  • butter
  • Skewer sticks

To make the Lamb Sosaties, first cut the lamb up ito 25mm cubes, slice one onion into wedges (for the skewer – you could use shalotts) and the other chop finely, peel and crush the garlic. Heat the butter in a saucepan and sauté the chopped onion, garlic and curry powder for a few minutes. Add the tumeric, lemon and meat stock, bring to the boil.

The put the meat in a non-metal bowl with the bay leaves at the bottom. As soon as the marinade comes to the boil, pour it over your meat mixture and then allow it to cool and place in the fridge to marinade overnight.

The next day when you are ready for the braai (barbeque), skewer the meat, apricots, green pepper and onion wedges (shallots) onto the sticks.

For the sauce, pour the leftover marinade into a saucepan, add some butter and salt and pepper to taste, bring to the boil and serve warm with the sosaties and lemon wedges.

The best way to cook the sosaties is over a hot braai (barbeque) turning them as you go, but you can also cook them under a grill.

As a variation, and if you like hot food, why not try adding crushed chillies, more garlic and some peri-peri to the marinade.

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  • Brad

    Just made this, to test out on a South African tomorrow.

    You did not mention the brown sugar in the method though and I left it out. I decided to mix it in with the marinating meat afterward. Hope this works!