Description
Sosaties are a flavorful South African skewered dish made with marinated chunks of lamb or chicken, dried apricots, and colorful bell peppers, grilled to perfection. This recipe features a vibrant curry and garlic marinade that imparts a perfect balance of sweet, tangy, and savory flavors, making it an ideal dish for grilling enthusiasts looking for a unique and satisfying meal.
Ingredients
Scale
Meat and Marinade
- 1.5 pounds boneless lamb or chicken thighs, cut into chunks
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 2 tablespoons brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 bay leaves
Vegetables and Fruits
- 1 cup dried apricots
- 2 red bell peppers, chopped into chunks
- 2 yellow bell peppers, chopped into chunks
- 1 large red onion, cut into squares
Instructions
- Preheat: Preheat your grill or oven to 400°F to get it ready for cooking the sosaties.
- Marinate: In a large bowl, whisk together olive oil, apple cider vinegar, brown sugar, minced garlic, curry powder, salt, and black pepper. Add the bay leaves and meat chunks to the marinade, ensuring all pieces are well coated. Cover and marinate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Prepare Cooking Surface: Before cooking, oil the grill grates to prevent sticking, or line a baking sheet with foil if using an oven.
- Assemble Skewers: Thread the marinated meat, dried apricots, chopped red and yellow bell peppers, and red onion pieces alternately onto skewers, creating a colorful and balanced arrangement.
- Grill: Place the skewers on the preheated grill and cook for 10-12 minutes, turning occasionally to ensure even cooking and that the meat becomes lightly charred.
- Baste: During the last few minutes of grilling, brush the sosaties with the leftover marinade to enhance the flavor and keep the meat juicy.
- Rest and Serve: Once cooked, let the sosaties rest for 5 minutes before serving hot to allow juices to redistribute for optimal tenderness.
Notes
- For best results, marinate the meat overnight to maximize flavor infusion.
- If using wooden skewers, soak them in water for at least 30 minutes before assembling to prevent burning on the grill.
- The recipe is versatile; you can substitute lamb with chicken or beef as preferred.
- Adjust the amount of curry powder according to your spice preference.
- Leftover marinade should not be reused for basting unless it has been boiled to kill bacteria.
- To make it gluten-free, ensure all packaged spices are certified gluten-free.
