South African Sosaties Marinated Skewers

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Sosaties are aromatic Cape Malay lamb skewers, marinated in a spiced vinegar-tamarind sauce with dried fruit, then grilled until charred at the edges. Sweet, tangy, and warmly spiced, they are a beloved centerpiece of a South African braai. Serve with yellow rice, sambals, or warm flatbread.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 28 gCarbs
• 3 gFiber
• 18 gSugar
• 28 gProtein
• 780 mgSodium
• 640 mgPotassium
• 70 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the Marinade

• 1 1/2 cups (360 ml) grape or white wine vinegar
• 1 large onion, thinly sliced
• 3 tbsp smooth apricot jam
• 2 tbsp tamarind paste
• 1 tbsp brown sugar
• 2 tbsp mild Cape Malay or hot curry powder
• 1 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 cloves garlic, crushed
• 2 red chilies, finely chopped
• 3 bay leaves
• 1 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp sunflower or canola oil

For the Skewers

• 2 lb (900 g) boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes
• 16 whole dried apricots
• 2 small onions, cut into 1 1/2-inch chunks
• 16 fresh bay leaves
• 2 tbsp olive oil, for brushing

For the Glaze

• 3 tbsp smooth apricot jam
• 1 tbsp apple cider vinegar
• 1 tsp hot curry powder
• Pinch of ground cinnamon

Directions

1. In a large non-reactive bowl, whisk together the vinegar, sliced onion, apricot jam, tamarind paste, brown sugar, curry powder, turmeric, cumin, coriander, garlic, chilies, bay leaves, salt, pepper, and oil until smooth.
2. Add the lamb cubes, stir well to coat, cover, and refrigerate for at least 24 hours and up to 48 hours, stirring once halfway through to redistribute the marinade.
3. If using wooden skewers, soak them in water for 30 minutes. In a small saucepan over low heat, combine the glaze ingredients and warm for 3 minutes until syrupy; set aside.
4. Thread the marinated lamb onto the skewers, alternating with dried apricots, onion chunks, and a bay leaf tucked between each piece of meat.
5. Preheat a grill to medium-high heat (about 400°F / 200°C) and lightly oil the grates. Pat the skewers dry with paper towels to encourage browning.
6. Grill the sosaties for 4 to 5 minutes per side, turning carefully, until the lamb is well-charred on the outside and just cooked through inside (internal temp 145°F / 63°C for medium).
7. During the last 2 minutes of cooking, brush generously with the warm apricot glaze and let it caramelize slightly.
8. Transfer the skewers to a platter, tent loosely with foil, and rest for 5 minutes. Serve hot with steamed rice, a tomato-onion sambal, or crusty bread.

Cook’s Notes

• Marinate the lamb for a full 24 to 48 hours; the vinegar needs time to tenderize the meat and the dried fruit needs time to rehydrate and infuse flavor.
• Pat the skewers dry before grilling so the marinade sugars char rather than steam the meat.
• For a smokier finish, cook over medium wood or charcoal coals rather than high gas heat.
• Substitute lamb shoulder with mutton for a more traditional flavor, or use boneless chicken thigh for a milder version.
• Soak wooden skewers for at least 30 minutes so they don't burn on the grill.

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