South African Lamb and Apricot Sosaties
South African Lamb and Apricot Sosaties are a flavorful and traditional braai (barbecue) dish. Marinated in a spiced yogurt sauce, these skewers of lamb, apricots, and onions offer a perfect balance of savory and sweet. Ideal for a summer barbecue, they can also be made with beef or venison.
Equipment
- Skewers (wooden or metal)
- Large resealable plastic bag or container
- Grill or barbecue
- Brush for oiling the grill
Ingrediënten
- 200 grams diced lamb
- 225 grams low-fat natural yogurt
- 350 grams dried apricots
- 1 dessertspoon curry powder
- 1 tablespoon caster sugar
- 1 tablespoon vegetable oil
- 1 large onion
- Salt and pepper to taste
Instructies
- In a large mixing bowl, combine the yogurt, curry powder, caster sugar, and vegetable oil to make a marinade.
- Season the marinade with salt and pepper to taste.
- Cut the large onion into 1¼-inch pieces.
- Thread the onion pieces, diced lamb, and dried apricots alternately onto the skewers.
- If using wooden skewers, soak them in water for about 30 minutes before threading the ingredients to prevent burning.
- Place the prepared skewers into a large resealable plastic bag or container.
- Pour the marinade over the skewers, ensuring they are well-coated.
- You may need to turn the skewers to evenly distribute the marinade.
- Marinate the Sosaties in the refrigerator for at least 8 hours, or overnight for a more intense flavor.
- Preheat the barbecue to medium heat.
- Brush the grill with some oil before placing the skewers on it.
- Grill the Sosaties for 8 to 10 minutes on each side, or until the lamb is cooked to your liking.
- Remove the Sosaties from the grill and serve immediately.
Notes / Tips / Wine Advice:
Pair these Sosaties with a full-bodied red wine like a South African Pinotage or a Shiraz, which complements the rich flavors of the lamb and the sweetness of the apricots.
Nutritional Information
Calories: 290 kcal | Carbohydrates: 44 g | Protein: 15 g | Fat: 8 g | Fiber: 5 g | Sugar: 35 g | Salt: 150 g
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