Sizzling South African Lamb Sosaties Recipe for Tasty Kebabs

Succulent south african lamb sosaties dance with vibrant marinades and bold spices.

Cape Malay influences bring complex layers of flavor to this traditional dish.

Skewered meat tells stories of cultural fusion and culinary heritage.

Aromatic spices whisper tales of ancient trading routes and kitchen wisdom.

Each bite promises a journey through rich, tangy landscapes of taste.

Tender lamb pieces promise an adventure that ignites your senses.

Prepare to savor a recipe that connects you directly with south african culinary traditions.

Why South African Lamb Sosaties (Kebabs) Are A Flavor Bomb

• Savor Exotic Flavors: Dive into a culinary adventure with these South African lamb sosaties that blend tangy yogurt, warm curry, and sweet apricots for a taste explosion.
• Master Simple Grilling Techniques: Perfect for backyard barbecues or weekend gatherings, these kebabs require minimal cooking skills and deliver maximum flavor with easy-to-follow steps.
• Prep Ahead and Relax: Marinate the skewers overnight, allowing the spices to infuse deeply into the meat, which means less stress and more enjoyment when it's time to grill.
• Crowd-Pleasing Protein Option: Versatile enough for family dinners or casual get-togethers, these sosaties offer a delicious alternative to standard kebab recipes and will impress guests with their unique African-inspired profile.

All The Ingredients For South African Lamb Sosaties

• Lamb: Tender cubes of meat that form the base of these traditional South African kebabs.
• Dried Apricots: Sweet, chewy fruit that adds a subtle fruity contrast to the savory lamb.

• Yogurt: Creamy base that helps tenderize the meat and adds a tangy flavor.
• Curry Powder: Warm, aromatic spice blend that gives the sosaties their distinctive South African character.
• Sugar: Balances the spices and helps with caramelization during grilling.
• Vegetable Oil: Helps distribute the marinade and prevent sticking during cooking.

• Onion: Adds sharp, sweet flavor and provides textural variety to the kebabs.
• Skewers: Wooden or metal sticks used to hold and grill the meat and accompaniments.

How To Cook Lamb Sosaties Just Right

Step 1: Whip Up Zesty Marinade

In a cozy mixing bowl, blend tangy yogurt, warming curry powder, a touch of sweetness from sugar, and smooth vegetable oil. Stir until the marinade becomes a harmonious, golden-hued mixture that will infuse your lamb with incredible flavor.

Step 2: Assemble Colorful Skewers

Take your wooden or metal skewers and create a delightful pattern by threading tender lamb cubes, crisp onion pieces, and sweet dried apricot halves. Alternate these ingredients to ensure each bite offers a perfect balance of textures and tastes.

Step 3: Marinate and Chill

Transfer the assembled skewers into a large resealable plastic bag. Pour the prepared marinade over the skewers, gently massaging to ensure every morsel is thoroughly coated.

Seal the bag and place in the refrigerator for a minimum of 8 hours, allowing the flavors to meld and the meat to become wonderfully tender.

Step 4: Fire Up the Grill

Prepare your grill by heating it to medium temperature.

Lightly brush the grate with oil to prevent sticking and create beautiful grill marks.

Step 5: Grill to Perfection

Place the marinated skewers on the preheated grill.

Cook for 8 to 10 minutes on each side, rotating carefully. The lamb should develop a gorgeous golden-brown exterior while remaining juicy and succulent inside.

Check for doneness based on your preferred level of cooking.

Pro Tips For South African Lamb Sosaties

• Marinate lamb overnight for maximum flavor infusion and tender meat texture.
• Use wooden skewers soaked in water to prevent burning during grilling.
• Select fatty lamb cuts like shoulder for juicier and more succulent kebabs.
• Allow meat to rest at room temperature for 15-20 minutes before grilling to ensure even cooking.
• Experiment with adding bay leaves or additional spices like paprika for enhanced South African taste profile.

Tasty Variations On Lamb Sosaties (Kebabs)

• Spicy Chutney Sosaties: Replace dried apricots with mango chutney-glazed pieces for an extra tangy kick.
• Mediterranean Lamb Skewers: Swap curry powder with oregano, thyme, and rosemary, using Greek yogurt and adding bell peppers.
• Cape Malay Fusion Sosaties: Incorporate turmeric, cinnamon, and cardamom into the marinade, adding sliced almonds between meat cubes.
• Smoky Paprika Lamb Kebabs: Use smoked paprika instead of curry powder, adding cherry tomatoes and red onions to the skewers for robust flavor.

Best Pairings For South African Lamb Sosaties

• Pair Vibrant Wines with Spicy Lamb: Select a bold Syrah or Grenache from South Africa that matches the curry's warmth and complements the lamb's rich flavor.
• Create Fresh Herb Couscous Companion: Prepare a light couscous side dish with fresh mint, parsley, and a splash of lemon juice to balance the kebabs' intense spices.
• Craft Cooling Cucumber Raita: Whip up a traditional yogurt-based raita with grated cucumber, which provides a smooth, refreshing contrast to the grilled meat's intensity.
• Serve Crisp South African Lager: Choose a cold, light beer like Castle Lager to cut through the rich marinade and cleanse the palate between bites of spicy sosaties.

Storing South African Lamb Sosaties The Smart Way

• Refrigerate: Store leftover sosaties in an airtight container for up to 3 days. Cover completely to prevent drying out and absorbing other food odors.
• Freeze: Wrap individual or grouped sosaties tightly in plastic wrap, then place in freezer-safe containers. Frozen sosaties will maintain quality for up to 2 months.
• Reheat on Grill: Thaw sosaties in refrigerator overnight, then grill at medium heat for 3-4 minutes per side. Brush with extra oil to prevent meat from becoming tough.
• Oven Reheating: Warm sosaties in preheated oven at 350°F for 10-12 minutes, covered with aluminum foil to retain moisture and prevent meat from drying out.

South African Lamb Sosaties FAQ Guide

• What is the origin of sosaties?

Sosaties are a traditional South African kebab dish with Cape Malay culinary influences, featuring marinated meat grilled on skewers.

• Can I use a different meat instead of lamb?

Yes, you can substitute lamb with beef, chicken, or even goat, keeping the same marinating and grilling technique.

• Why are apricots added to the skewers?

Dried apricots add a sweet contrast to the savory meat and are a classic component of authentic sosaties, providing a unique flavor balance.

• How do I know when the lamb is properly cooked?

Use a meat thermometer to check the internal temperature, which should reach 145°F (63°C) for medium-rare lamb, ensuring it’s safe and tender.

South African Lamb Sosaties (Kebabs) Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 35 reviews

• Total Time: 8 hours 16 to 20 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Sizzling South African lamb sosaties showcase a perfect blend of Cape Malay and traditional flavors. Marinated meat, threaded on skewers and grilled to perfection, promises a delightful culinary journey you’ll savor with every succulent bite.

---

Ingredients

Scale 1x2x3x

Meat:

• 1 cup cubed lamb stew meat
• 8 kebab skewers

Fruits and Seasoning:

• 12 ounces (340 grams) dried apricots
• 1 large onion, cubed into 1-inch pieces

Marinade and Liquid Ingredients:

• 1 cup plain yogurt
• 2 teaspoons curry powder
• 1 tablespoon white sugar
• 1 tablespoon vegetable oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Whisk together yogurt, curry powder, sugar, and vegetable oil to craft a fragrant marinade for the lamb.
2. Carefully arrange lamb cubes, onion pieces, and dried apricot halves on skewers, creating an alternating pattern for balanced flavor and visual appeal.
3. Transfer skewers to a large resealable bag, generously coat with prepared marinade, ensuring complete coverage. Refrigerate 8-12 hours to allow flavors to penetrate deeply.
4. Heat grill to medium temperature (around 375°F), lightly oil grates to prevent sticking and promote beautiful grill marks.
5. Grill sosaties for 8-10 minutes per side, rotating carefully to achieve even caramelization and cook lamb to desired doneness. Meat should reach an internal temperature of 145°F for medium-rare.
6. Remove from grill and let rest for 3-5 minutes, allowing juices to redistribute, ensuring maximum tenderness and flavor concentration.

Notes

• Marinate lamb for maximum flavor absorption by scoring the meat slightly before adding marinade.
• Soak wooden skewers in water for 30 minutes prior to grilling to prevent burning and potential charring.
• Choose fatty lamb cuts like shoulder or leg for juicier, more tender kebabs that won’t dry out during grilling.
• Experiment with alternative protein options like chicken or tofu for dietary variations while maintaining similar spice profile and cooking technique.

• Prep Time: 8 hours (preferably overnight)
• Cook Time: 16 to 20 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Grilling
• Cuisine: South African

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 10 g
• Sodium: 70 mg
• Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 60 mg