South African Lamb And Apricot Sosaties (Kebabs)
This is a very traditional style of South African barbecue (braai) dish and if you want you can replace the lamb with beef or venison.
Ingredients
- 200 gram Diced Lamb
- 225 gram Low Fat Natural Yogurt
- 350 gram Dried Apricots
- 1 Dessertspoon Curry Powder
- 1 Tablespoon Caster Sugar
- 1 Tablespoon Vegetable Oil
- 1 Large Onion
Instructions
- In a bowl combine together the yogurt; curry powder, sugar and oil to make a sauce.
- Add as much salt and pepper to this to season.
- Take the onion and cut this in 1 ¼ inch pieces which you will then thread on to the skewers alternately with the diced lamb and the dried apricots.
- If you are going to be using wooden skewers then make sure that you soak them in some water for around 30 minutes before you make the Sosaties.
- Once you have threaded all the lamb, apricot and onions on to the skewers place them in a large plastic resealable bag or a container then pour the sauce you made previously all over them.
- If you need to do turn the kebabs over to ensure that they are well coated with the sauce that you are now going to marinate them in.
- You can either leave them to marinate in the sauce for 8 hours.
- However if you want the Sosaties to become infused with lots of the marinate’s flavor it is best to leave them in it in a refrigerator overnight.
- When it comes to cooking the Sosaties preheat the barbecue to a medium heat and just before you lay the Sosaties on the grill brush it with some oil.
- Cook the Sosaties on the grill for 8 to 10 minutes on each side.
- Then remove from the heat and serve immediately to your guests.