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My review
South African Lamb Sosaties(Kebabs)
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9 reviews
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BOEREWORS
"This is a traditional South African braai (bbq) dish that can also be prepared using venison or beef. This dish is best if meat and vegetables are allowed to marinate overnight before grilling."
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Ingredients
9 h servings 172 calsOriginal recipe yields 8 servings (8 kebabs)
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Directions
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Prep
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Ready In
- Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
- Peel and cut the onion into 1 inch cubes. Thread skewers alternating lamb cubes, onion dried apricot halves. Place them into a large resealable bag and pour in the sauce. Make sure the kabobs are evenly well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
- Preheat grill to medium heat and lightly oil grate.
- Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.
Nutrition Facts
Per Serving: 172 calories; 3.3 g fat; 31.9 g carbohydrates; 6.5 g protein; 12 mg cholesterol; 35 mg sodium. Full nutrition
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
2/26/2002
Very nice recipe. Good to see some South African recipes on here. Keep up the good work.
Most helpful critical review
10/10/2011
Nice. However, being South African, I don't use stew meat for kebabs (Sosaties). A good grade of either lamb/chicken/beef is normaly used. I also add a touch of vinegar, brown sugar, curry to ta...
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2/26/2002
Very nice recipe. Good to see some South African recipes on here. Keep up the good work.
10/10/2011
Nice. However, being South African, I don't use stew meat for kebabs (Sosaties). A good grade of either lamb/chicken/beef is normaly used. I also add a touch of vinegar, brown sugar, curry to ta...
10/15/2005
It is really good to see classic South African recipes. Very few people know what type of food South Africans eat. Having left south africa 2 years ago, it is so difficult to find recipes that I...
9/21/2004
This was just ok. The marinade was fairly bland but the apricots caramelised nicely on the BBQ and worked well with the meat. Probably won't make again though.
6/16/2010
This was terrific. I added 2 cloves of garlic and brown sugar instaed of white. Plus some red, yellow and orange peppers and a nice sqwirt of lemon juice. Served them on pawarthas for lunch.
2/12/2006
this was okay as a marinade; a little bland but it did make the lamb tender. I used lamb pieces bone in and didn't make kebabs. I kept all other ingredients the same sans the apricots which I ...
10/5/2009
This is a delicious recipe. I usually substitute chicken instead of lamb and add more curry powder and sugar to my marinade. I gradually add in more curry powder and sugar until I like the taste...
11/1/2009
This was delicious. I added 1 tsp of trigosal which is a Colombian spice that can be found on some Spanish supermarkets. I also baked it at 350 degrees for one hour and added tiny potatoes to t...