South African Lamb Sosaties (Kebabs) – Great for BBQs
Sosaties, Cape Malay-inspired apricot lamb kebabs, are a simple South African recipe that really capture the taste of the nation. It’s an easy recipe, except for the hard part—which is waiting patiently for the meat to marinate (which can go from 24 hours to 2 or 3 days depending on just how patient you are). Serve with pap, purple coleslaw and/or tangy potato salad, and you’ve got a real Saffa meal on your hands.
When the summer heat starts rolling in, the grills start warming up, and many are basting their own favorite versions of sosaties. While many different foods are delicious on kebab sticks, sosaties might be top of the list for many South Africans.
What makes sosaties special is the Cape Malay marinade of apricots, onion, ginger and spices. Plus, we throw actual dried apricots and onion strips onto the kebabs, too. If you’re interested in tasting, smelling, and being generally immersed in South African flavors, this dish is totally for you.
Are sosaties at every single braai (BBQ) in South Africa? Probably not. You will almost always find lamb chops, maybe some chicken or steak, and an array of delicious sides, including toasties (mouthwatering grilled cheese, tomato and onion sandwiches).
Sosaties are kind of more special. They are common, but they do take a little foresight. And by that I mean you have to marinate the meat for a day before grilling them. Or even a few days.
So not that much foresight but just, like, a little.
Why You’ll Love These Sosaties
- Unreal Flavor: The marinade is layered—sweet, tangy, spicy, and fragrant, with curry, garlic, apricot, and vinegar coming together like a flavor symphony.
- Perfect for Grilling: These skewers hold up beautifully on the grill—charred edges, juicy center, and they caramelize beautifully.
- Easy to Prep Ahead: You can marinate them overnight and throw them on the grill the next day. Big flavor, low stress.
- Sort of Budget-Friendly: These days, it’s not exactly cheap to feed a crowd meat like lamb. You’ll still need a couple pounds to make this recipe, but kebabs have a way of making you eat less while you feel like you’re eating more (probably all the other ingredients on the stick and the presentation in general).
Ingredients for Sosaties
- Meat: Traditionally lamb, but chunks of beef or chicken thighs work too. You want something that stays juicy! I prefer to use a leg of lamb or lamb chops as opposed to stew meat (which can have some pretty lean pieces that dry too quickly).
- Onions: White or red, cut into chunky pieces that hold up on the skewer
- Dried Apricots: Sweet, chewy contrast to the savory meat—don’t skip these, as they make these extra South African!
- Ginger: Fresh is always brighter and makes dishes pop, but dried ground ginger will work in a pinch… or maybe two =)
Tips & Notes:
- Apricot Jam Can Burn: The sweetness of the marinade comes from apricot jam, which delivers an exquisite flavor but also a risk of burning, so watch the grill! It will only take a total of a few minutes on each side, but rotate often.
- Dried Apricots Must Get Moist: The apricots need some time in the marinade to plump up, but not *too much* time. An hour or two at most will do the trick, so take out the marinating meat before your party, add apricots (and raw onion slices at this point) to the mix and let them soften in there until your meat is close to room temp and it’s time to grill.
Like It Hot? Add chopped chili or a spoon of harissa to the marinade.
How To Make Sosaties
Serving Suggestions
- With Yellow Rice: That classic combo—turmeric rice with raisins and a touch of cinnamon.
- Wrap it Up: Remove kebabs from the sticks and tuck into pitas with a spoon of plain greek yogurt.
- Make it Extra South African: Serve with pap, an all-time classic.
Don’t forget a side of chutney! Apricot, peach or mango chutney takes it over the top. Mrs. Balls is non-negotiable for me. If you know, you know! (And if you’re not in South Africa, you have to order it online somewhere. Very sad.)
Storing & Reheating
- In the fridge: Store cooked sosaties for up to 3 or 4 days in an airtight container
- Reheating: Warm in the oven or skillet until hot—avoid the microwave if you can so you don’t dry out the meat.
Freezing: Freeze raw, marinated meat for quick grilling later—just defrost and skewer. Easy and delish!
More South African Braai Ideas
In America we barbecue, in South Africa we braai. Try this South African potato salad at your next bash – it’s a perfect complement to the sweet curry sosaties.
Lamb Sosaties
Ingredients
Marinade
- 1 onion some will be used for marinade, some for kebabs
- 1 tbs olive oil
- 1 tbs curry powder
- 1 tsp coriander
- 4-6 1/2 inch slices ginger
- ¼ c vinegar
- salt and pepper to taste
- 1 cup apricot jam a little more or less is fine
Kebabs
- 2 lb lamb preferably leg of lamb or chops
- ¾ c dried apricots about a 6oz bag
Instructions
- Begin by cutting the onion, first cutting strips vertically that will go on the kebabs. Cut about 20-25 vertical strips (or more if you want more for the kebabs), then put them aside and finely dice the rest of the onion.
- Warm the oil in a pan over medium-high heat. When it’s warm, saute the onions until they are soft and translucent.
- While the onions are sauteing, chop your meat into bite-sized pieces (unless you have pre-cut stew meat), as much in a square shape as possible.
- When the onions are soft, add all the rest of the marinade ingredients except for the apricot jam. Mix together and cook a few more minutes just to release the flavors and let them meld together. Then add the jam and cover.
- Heat the marinade until it starts bubbling, then turn down the heat and let it simmer, covered, for a few more minutes to let it thicken up.
- When you are satisfied with the taste and thickness of the sauce, put the meat into a bag or container and cover with marinade. Place in the fridge for a minimum of 4 hours, but ideally for 2-3 days.
- About an hour before you are ready to grill, remove the marinating meat from the fridge and add the dried apricots and onion slices. The apricots need at least an hour or two in the marinade to plump up. If they are still hard before grilling, a few minutes in a bowl of hot water should do the trick (just don’t let them sit until they get mushy).
- When you add the apricots and onion to the marinade, this would be a good time to place your kebab sticks in water if they are wooden. About an hour of absorbing water will help prevent them from burning.
- When you’re close to ready to grill, assemble your kebabs by placing the meat, dried apricots and onion on the kebab sticks in whatever alternating order you prefer.
- Place kebabs on a medium-high heat grill and turn frequently (about every minute or two) to prevent burning. It only take a few minutes on each side to cook through bite-sized pieces. You can check meat doneness by pressing on a piece of meat. If the liquid runs out pink, it’s rare. If it runs out clear, it’s medium. Don’t cook the kebabs so long that they get well-done or dry. They will continue cooking once you remove them from the grill, too!
- Enjoy immediately and store in the fridge 3-4 days in an airtight container.
These sound so good! Sending this to my daughter, she loves lamb.
Thank you Maria! They are super tasty. And also can be made with chicken or beef but not as traditional 😉