Sosaties are a South African favorite, featuring tender, marinated meat skewers grilled to perfection. A hallmark of Cape Malay cuisine, these kebabs are known for their sweet and tangy marinade, often made with vinegar, curry spices, and dried fruit like apricots. Traditionally prepared with lamb, sosaties are a braai (barbecue) staple, perfect for gatherings. Below, I’ll guide you through a detailed, step-by-step recipe to make sosaties for 6-8 people, written in a warm, engaging blog style.
Why Sosaties Are a Braai Essential
Sosaties bring a burst of flavor to any braai—the marinade’s sweet-sour-spicy balance makes the meat irresistibly tender and aromatic. This dish is a celebration of South African culinary heritage, blending Malay spices with local traditions. Whether you’re a braai pro or a beginner, this recipe is straightforward, with tips to ensure your sosaties are juicy and delicious. Let’s fire up the grill and get started!
Ingredients for Sosaties
To make flavorful sosaties, gather these ingredients:
- Meat and Skewers:
- 1.5 kg (3.3 lbs) lamb shoulder or leg, cut into 1.5-inch cubes
- 1 large onion, cut into 1.5-inch pieces
- 12-16 dried apricots (optional, for sweetness between meat)
- Wooden or metal skewers (if wooden, soak in water for 30 minutes)
- Marinade:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder (mild or medium)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ cup white vinegar
- ¼ cup apricot jam
- 2 tablespoons brown sugar
- 1 cup lamb or beef stock
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Optional for Serving:
- Fresh cilantro or parsley, chopped, for garnish
- Lemon wedges, for squeezing
Equipment:
- Large bowl or resealable plastic bag (for marinating)
- Medium saucepan (for marinade)
- Braai (barbecue) grill or stovetop grill pan
- Tongs for grilling
- Sharp knife and cutting board
Step-by-Step Instructions for Perfect Sosaties
Follow these steps to create mouthwatering sosaties that capture the essence of South African braai culture. Marinating overnight is key for maximum flavor.
Step 1: Prepare the Marinade
In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and golden. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant. Add the curry powder, ground coriander, cumin, turmeric, cinnamon, and cloves, stirring for 30 seconds to toast the spices and release their aromas.
Step 2: Build the Marinade Base
To the saucepan, add the white vinegar, apricot jam, brown sugar, stock, bay leaves, salt, and black pepper. Stir well to combine, ensuring the jam and sugar dissolve. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 5 minutes, stirring occasionally, until the marinade thickens slightly. Remove from heat, discard the bay leaves, and let the marinade cool completely.
Pro Tip: Cooling the marinade prevents it from cooking the meat prematurely when marinating.
Step 3: Marinate the Meat
Place the lamb cubes in a large bowl or resealable plastic bag. Pour the cooled marinade over the meat, ensuring all pieces are well-coated. Cover the bowl (or seal the bag) and refrigerate for at least 12 hours, preferably overnight, to let the flavors penetrate the meat. Turn the meat occasionally if possible to ensure even marination.
Step 4: Prepare the Skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill. Remove the lamb from the marinade, reserving the marinade for basting. Thread the lamb cubes onto the skewers, alternating with pieces of onion and dried apricots (if using). Aim for 4-5 pieces of meat per skewer, leaving a little space between each piece for even cooking.
Note: The dried apricots add a sweet contrast to the savory meat and are traditional in sosaties, but you can skip them if preferred.
Step 5: Set Up the Braai
Prepare your braai with medium-hot coals—hot enough to sear but not so intense that the meat burns. If using a stovetop grill pan, preheat it over medium-high heat and lightly oil the surface. You’ll need a consistent heat, so keep extra coals handy to maintain the temperature.
Step 6: Grill the Sosaties
Place the skewers on the grill, cooking for 10-15 minutes, turning every 2-3 minutes to ensure even charring on all sides. While grilling, baste the sosaties with the reserved marinade using a brush, adding extra flavor and moisture. The lamb should be caramelized on the outside and tender inside, with an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Why Baste?: The marinade keeps the meat juicy and enhances the sweet-sour glaze as it caramelizes on the grill.
Step 7: Check for Doneness
To ensure the lamb is cooked to your liking, cut into a piece—if it’s too pink, grill for another 2-3 minutes. Be careful not to overcook, as lamb can become tough if grilled too long. Once done, remove the sosaties from the grill and let them rest for 3-5 minutes to allow the juices to settle.
Step 8: Serve and Garnish
Arrange the sosaties on a platter, garnish with chopped fresh cilantro or parsley, and serve with lemon wedges for squeezing. Pair them with traditional South African sides like pap, chakalaka, or a fresh salad. They’re also great with rice or in a flatbread for a handheld meal.
Tips for Sosaties Success
- Marinating Time: Don’t rush the marination—12-24 hours ensures the meat is tender and flavorful.
- Meat Choice: Lamb is traditional, but you can use beef or chicken. Adjust grilling time accordingly (chicken needs to reach 165°F/74°C).
- Grill Control: If the fire flares up from dripping marinade, move the skewers to a cooler part of the grill to avoid burning.
- Make Ahead: Marinate the meat a day in advance and assemble the skewers a few hours before grilling for stress-free prep.
Why Sosaties Are a South African Delight
Sosaties are more than just kebabs—they’re a taste of South African history, blending Cape Malay spices with the beloved braai tradition. The tender, marinated meat, charred to perfection and kissed with a sweet-sour glaze, makes every bite a joy. Whether you’re hosting a braai or craving something special, sosaties are sure to impress. So, gather your ingredients, fire up the coals, and let’s make some sosaties that’ll steal the show!
