Sosaties South African Kebabs In Spicy Sauce Recipes

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SOSATIES



Sosaties image

Sosaties are a classic part of a South African braai (BBQ) and for good reason - these marinated kebabs are delicious!

Provided by Caroline's Cooking

Categories     Main Course

Time 20m

Number Of Ingredients 11

1/4 onion
1 clove garlic (grated or finely chopped)
1 tsp ginger (fresh) (grated or finely chopped)
3 tbsp apricot jam
3 tbsp wine vinegar ((white or red - I used white))
1 tbsp curry powder ((eg Madras))
1/2 tbsp ground cumin
1/4 tsp salt
1 lb lamb leg (diced, 450g - can also use shoulder)
16 apricots (100g, approx)
1/2 onion

Steps:

  • Finely chop the onion then soften it in a little oil in a small pan until it is becoming translucent but not browning.
  • Add the garlic and ginger and cook a minute then add the vinegar, jam, curry powder, cumin and salt. Mix well then remove from heat and leave to cool.
  • Dice the lamb into relatively large dice (around 1 1/2-2 inch/ 4-5cm dice), trimming excess fat or sinew. Mix the cooled marinade through the lamb then cover and leave a few hours or overnight, refrigerated.
  • Soak the apricots in hot water to soften for around 15-20 minutes.
  • Thread the meat onto skewers along with the soaked dried apricots and chunks of onion, putting one or other between each chunk of meat.
  • Cook on a grill/bbq until the meat is cooked through then serve.

Nutrition Facts : Calories 214 kcal, Carbohydrate 28 g, Protein 17 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 45 mg, Sodium 201 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving

SOSATIES (SOUTH AFRICAN KEBABS IN SPICY SAUCE)



Sosaties (South African Kebabs in Spicy Sauce) image

Sosaties have their roots in Malay cuising; in Malay; sate means "spicy sauce" and sesate means "skewered meat", Lamb sosaties are the South African national favorite, but beef, pork and chicken are common also, feel free to substitute if desired. The meat is marinated for 1-2days in a spicy, curry mixture accented with apricot jam and ginger. Sosaties are prepared and served at braai, the Afrikaans word for picnic or barbecue held in the bush. Marinate time is NOT included in prep or cook times. Posted for ZWT 7. I found this at PBS.org.

Provided by BakinBaby

Categories     Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons oil
1 onion (large-chopped)
2 -3 garlic cloves (minced)
3 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon turmeric
2 tablespoons gingerroot (peele-grated)
1 1/2 cups water
4 tablespoons vinegar (brown malted vinegar)
1/4 cup brown sugar
2 tablespoons apricot jam (or chutney)
2 bay leaves
2 lemon leaves
2 lbs lamb (cut in pieces)
6 -8 small onions
2 -3 red peppers (cut in chunks)
8 -10 dried apricots (optional)

Steps:

  • Marinade:.
  • Saute onions and garlic in oil, until translucent, but not brown, add spices and simmer one minute, sitrring constantly; add water, vinegar,sugar,jam,lemon and bay leaves; simmer 5-7 min.stirring occasionally.
  • Turn off heat and allow to cool. Reserve 1 cup of mixture for glazing at grill time. Pour cooled mixture over meat, marinate 1-2 days in the refrigerator.
  • Preparing Kebabs:.
  • Skewer the marinated meat together with the onions, peppers and apricots (if using). Grill until desired doneness has been reached, brushing with reserved marinade during grilling time.

Nutrition Facts : Calories 286.4, Fat 15.2, SaturatedFat 5.2, Cholesterol 60, Sodium 56, Carbohydrate 20.1, Fiber 2.8, Sugar 13, Protein 17.4

SOUTH AFRICAN SOSATIES (KEBABS)



South African Sosaties (Kebabs) image

This is a traditional bbq in South Africa. Usually using Lamb, DH prefers beef! It's best when marinated overnight before grilling. When using a less expensive cut of meat marinate overnight!

Provided by katie in the UP

Categories     Meat

Time 30m

Yield 4 kebabs

Number Of Ingredients 8

1 cup plain yogurt
2 teaspoons curry powder, the hotter the better
1 tablespoon white sugar
1 tablespoon vegetable oil
1 medium onion
1 cup cubed meat
12 ounces dried apricots
4 kebob skewers

Steps:

  • 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 : Calories 310.6, Fat 6, SaturatedFat 1.8, Cholesterol 8, Sodium 38.5, Carbohydrate 65.5, Fiber 7.3, Sugar 55.1, Protein 5.5

SOSATIES (SOUTH AFRICAN KEBABS)



Sosaties (South African Kebabs) image

Traditionally cubes of fat are skewered in between the pieces of meat to keep everything succulent but I have never done this. I usually thread pieces of onion cut more or less the size of the cube of meat and apricots on for a flavor dimension. If you choose to do only meat that's wonderful, too! These "kebabs" are usually served on rice with the marinade thickened to become gravy but can be enjoyed with any of your regular barbecue side dishes. The days that we were living in an apartment and did not have a barbecue facility I used to grill these in the oven with just as much success. Prep time does not include overnight marinating time.

Provided by Bokenpop aka Mad

Categories     South African

Time 25m

Yield 12 sosaties

Number Of Ingredients 21

1 1/2 kg beef (6 per skewer) or 1 1/2 kg lamb, cut into 1 inch cubes (6 per skewer)
15 ml gingerroot, scraped clean and finely grated
2 garlic cloves, finely grated
36 pieces onions
24 dried apricots
30 g butter
2 onions, finely chopped
100 ml red wine
50 ml water
100 ml vinegar
15 ml curry powder
15 ml sugar
3 bay leaves
1 ml cayenne pepper
black pepper, to taste
salt
15 ml mustard
15 ml soy sauce
160 ml ketchup
30 ml Worcestershire sauce
60 ml cooking oil

Steps:

  • Mix meat, ginger and garlic together and add onion and apricots if you are using them.
  • Heat butter and stir fry chopped onions until soft and golden.
  • Add wine, water, vinegar, curry powder, cayenne pepper, black pepper, bay leaves and sugar.
  • Bring to the boil and cook for 2 minutes.
  • Remove from heat and leave to cool until warm.
  • Blend in remaining ingredients and pour this over the meat.
  • Coat meat well and refrigerate overnight.
  • Thread meat, onion, meat, apricot so that each sosatie has 6 pieces of meat, 3 pieces of onion and 2 apricot halves on each.
  • Barbecue over hot grill taking care not to burn and baste from time to time until done.

Nutrition Facts : Calories 985, Fat 95.3, SaturatedFat 38.7, Cholesterol 129.1, Sodium 330, Carbohydrate 19.3, Fiber 2.4, Sugar 13.5, Protein 12

SOSATIES (SOUTH AFRICAN KABOBS)



Sosaties (South African Kabobs) image

This is a Cape Malay recipe, and traditionally it is made with lamb. Since lamb isn't readily available here, I've only used beef. According to this recipe, usually only meat is threaded onto the skewers. However, I do like to add some cubed onions to intersperse with the meat. They are served with a slightly sweet sauce made from the marinade and flavored long grain rice. Prep and cooking time do not include the marinating time!! From Classic International Recipes.

Provided by breezermom

Categories     Lamb/Sheep

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 16

2 medium onions, finely chopped
2 garlic cloves, minced
2 tablespoons cooking oil
1 tablespoon curry powder
1 teaspoon sugar
1/2 teaspoon ground turmeric
1/3 cup lemon juice
2 ounces canned green chili peppers, rinsed, seeded and finely chopped
1 bay leaf
1/2 cup water
1 lb boneless lamb (sirloin or filet) or 1 lb boneless beef roast, cut into 1-inch pieces (sirloin or filet)
1 cup long grain rice
2 cups cold water
1/2 teaspoon ground turmeric
1/8 teaspoon saffron thread, crushed
1/2 teaspoon salt

Steps:

  • For the marinade, cook the onion and garlic in hot oil till the onion is tender but not brown. Stir in the curry powder, sugar, and 1/2 tsp turmeric. Remove from the heat. Stir in the lemon juice, chili peppers, bay leaf, and 1/2 cup water. Let cool.
  • Place the lamb or beef in a plastic bag set in a bowl. Add the marinade. Chill 8-12 hours, turning bag often. Drain the lamb (or beef), reserving the marinade.
  • Strain the marinade, discarding the vegetables. Divide the marinade, use 1/3 for basting the sosaties while cooking; set aside 2/3 for the serving sauce.
  • Thread the lamb or beef on 8 short skewers. (If using bamboo or wood skewers, soak in water before using). These are typically grilled in South Africa, and if so, you need to start your grill. You can also broil them. If so heat your broiler.
  • Combine the rice, 1/2 tsp turmeric, saffron, 2 cups cold water, and 1/2 tsp salt; Cover. Bring to a boil, and immediately reduce heat. Cook 14 minutes more (do not lift cover!). Remove from heat; let stand, covered, for 10 minutes.
  • Grill or broil the lamb for 10 to 12 minutes or until desired doneness, brushing with 1/3 of the reserved marinade and giving a quarter turn every 3 minutes. (If broiling, broil 4 inches from heat.)
  • While the sosaties are cooking, bring 2/3 of the marinade to a boil; reduce heat. Simmer, uncovered for 5 to 6 minutes to reduce.
  • Serve the sosaties over rice, and pass the sauce.

SOUTH AFRICAN LAMB SOSATIES (KEBABS)



South African Lamb Sosaties (Kebabs) image

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.

Provided by BOEREWORS

Categories     World Cuisine Recipes     African

Time 9h

Yield 8

Number Of Ingredients 8

1 cup plain yogurt
2 teaspoons curry powder
1 tablespoon white sugar
1 tablespoon vegetable oil
1 large onion
1 cup cubed lamb stew meat
12 ounces dried apricots
8 kabob skewers

Steps:

  • 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 : Calories 171.7 calories, Carbohydrate 31.9 g, Cholesterol 12.2 mg, Fat 3.3 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 0.9 g, Sodium 35.2 mg, Sugar 27.3 g

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