Sosaties Recipe: Traditional South African Kebabs Explained

 Sweet, spiced and sticky with apricot — the marinated skewers that no proper South African braai is complete without.

By K.B. Shivuri · The Seasoned HearthPrep: 30 minCook: 20 minServes: 6

`

Sosaties are so much more than kebabs. Yes, they are cubes of meat on a skewer — but they are marinated overnight in a sweet, fragrant curry sauce, threaded with soft dried apricots and onion, and grilled slowly over the coals until sticky and caramelised. They are one of the great gifts of our Cape Malay heritage, and they turn any braai into an occasion.

The word "sosatie" comes from the Cape Malay sate (skewered meat) and saus (spiced sauce) — a name that tells you exactly what makes them special: it is all about that marinade. Let me show you how to make them properly.

Prep Time

30 min

Cook Time

20 min

Serves

6

Difficulty

Medium

Plan aheadSosaties need to marinate overnight for the flavour to soak deep into the meat. Start the marinade the day before you plan to braai — it takes just 15 minutes of active work, then the fridge does the rest.

✦ ✦ ✦

What You Will Need

For the Sosaties

• Lamb (leg or shoulder), cubed1 kg
• Onions, finely chopped (marinade)2
• Onions, cut into wedges (skewers)2
• Dried apricots, soaked12
• Garlic cloves, crushed3
• Ginger, grated1 thumb
• Mild curry powder2 tbsp
• Turmeric1 tsp
• Bay leaves2
• Apricot jam2 tbsp
• Fruit chutney2 tbsp
• Brown vinegar2 tbsp
• Sugar1 tbsp
• Cooking oil2 tbsp
• Saltto taste

How to Make Sosaties — Step by Step

Step 1 — Make the marinade

1. 1
   Fry the chopped onions in oil until soft and golden. Add the garlic, ginger, curry powder, turmeric and bay leaves and cook for 1 minute until fragrant.
2. 2
   Stir in the apricot jam, chutney, vinegar and sugar. Simmer for 5 minutes into a thick, glossy marinade. Season with salt and leave to cool completely.

Step 2 — Marinate overnight

1. 3
   Coat the cubed lamb thoroughly in the cooled marinade, cover, and refrigerate overnight — or at least 4 hours if you are short on time.

Step 3 — Thread and braai

1. 4
   Thread the lamb onto skewers, alternating with soaked apricots and onion wedges. Keep the pieces snug but not crushed together.
2. 5
   Braai over medium coals for 15–20 minutes, turning and basting with the reserved marinade, until the meat is cooked through and caramelised at the edges.
3. 6
   Simmer any leftover marinade in a small pot for a few minutes and serve as a warm sauce alongside.

The Seasoned Hearth tip — soak your skewersIf you are using wooden skewers, soak them in water for 30 minutes first so they do not burn on the braai. Metal skewers are even better and can be reused for every braai to come.

✦ ✦ ✦

What to Serve with Sosaties

• Yellow rice — turmeric rice with raisins, the classic Cape Malay pairing.
• A fresh tomato and onion sambal — bright and cooling against the sweet marinade.
• Braaied mielies — grilled corn on the cob straight off the coals.
• Crusty bread or pap — to soak up that gorgeous sauce.

✦ ✦ ✦

Frequently Asked Questions

What are sosaties?

Sosaties are traditional South African skewers of marinated meat — usually lamb — threaded with dried apricots and onion and grilled on the braai. They come from Cape Malay cooking and are known for their sweet, spiced curry marinade.

Can I use other meat instead of lamb?

Yes. Beef, chicken or pork all work well with the same marinade. Chicken cooks faster, so keep an eye on it; pork and beef are lovely alternatives to the traditional lamb.

Can I cook sosaties without a braai?

Absolutely. Cook them under a hot oven grill or on a griddle pan, turning and basting, for about 15 minutes until cooked through. You will miss a little of the smokiness but they are still delicious.

Why the dried apricots?

The apricots soften on the coals and add pockets of sweet, sticky fruit between the savoury, spiced meat — that sweet-savoury balance is the signature of Cape Malay cooking and what makes sosaties unmistakable.

The Star of the Braai

Make sosaties once and they will be requested at every braai from then on. That overnight marinade is a little act of patience that pays you back tenfold in flavour.

— K.B. Shivuri, The Seasoned Hearth