South African Sosaties
Sosaties are marinated skewers from the Cape Malay which became a staple in South African homes. Their flavor is fragrant and a little spicy. Optionally, add fresh chilies. Tiny bird's eye chilies are popular in African and Asian cooking. Their spiciness is relatively lower compared to Habanero chilies.
Ingredients
- 1.5 lb lamb loin, chicken breast, or sirloin beef cut into 3/4 inch pieces
- 1.5 cups dried apricots 5 of them cut into thin slices
- 2 green or red bell pepper cut into 1-inch pieces
- 1-2 fresh chilies chopped (optional)
- 12 skewers*)
- 1 large onion halved, one half chopped
- 2 cloves garlic grated
- 0.5 cup dark vinegar
- oil
- salt
Sosaties Culinary Spice Kit
- Orange peel, bay leaf, ginger, turmeric, coriander, onion, chili, cumin, garlic, curry leaf, fenugreek, cilantro, yellow mustard, cinnamon, cardamom, black pepper
Suggested Side
- Cooked or steamed rice
Instructions
- In a BOWL, add the meat and season all sides with salt to taste. Cover.
- In a SMALL POT, heat 2 tbsp oil. Fry the chopped onions until soft. Add garlic, apricot slices, Sosaties spices, vinegar, 1/4 cup of water, and chilies (optional) to taste. Mix well. Cover. Bring to a boil. Cook over low heat for 10 minutes. Let it cool, then pour over the meat. Mix well. Let the meat marinate in the fridge for 2 to 24 hours.
- Preheat OVEN to 425°F.
- Thread meat, apricots, bell pepper, and onions alternating onto skewers. Place skewers on a BAKING SHEET lined with aluminum foil. Roast in the OVEN to the desired doneness, turning skewers midway.
- Dipping sauce: In a SMALL POT, mix the remaining marinade with 1/4 - 1 cup water, and salt to taste. Bring to a boil. Cook over medium heat for 5 minutes.
- Serve skewers with rice and dipping sauce. Enjoy!
Notes
*) If using wooden skewers, soak them first for 30 minutes in water.
- Substitute meat with tofu or butternut squash.
- Substitute dried apricots with dried prunes or figs.
South African Sosaties
Sosaties are marinated skewers from the Cape Malay which became a staple in South African homes. Their flavor is fragrant and a little spicy. Optionally, add fresh chilies. Tiny bird’s eye chilies are popular in African and Asian cooking. Their spiciness is relatively lower compared to Habanero chilies.
- 1.5 lb lamb loin, chicken breast, or sirloin beef (cut into 3/4 inch pieces)
- 1.5 cups dried apricots (5 of them cut into thin slices)
- 2 green or red bell pepper (cut into 1-inch pieces)
- 1-2 fresh chilies (chopped (optional))
- 12 skewers*)
- 1 large onion (halved, one half chopped)
- 2 cloves garlic (grated)
- 0.5 cup dark vinegar
- oil
- salt
Sosaties Culinary Spice Kit
- Orange peel, bay leaf, ginger, turmeric, coriander, onion, chili, cumin, garlic, curry leaf, fenugreek, cilantro, yellow mustard, cinnamon, cardamom, black pepper
Suggested Side
- Cooked or steamed rice
- In a BOWL, add the meat and season all sides with salt to taste. Cover.
- In a SMALL POT, heat 2 tbsp oil. Fry the chopped onions until soft. Add garlic, apricot slices, Sosaties spices, vinegar, 1/4 cup of water, and chilies (optional) to taste. Mix well. Cover. Bring to a boil. Cook over low heat for 10 minutes. Let it cool, then pour over the meat. Mix well. Let the meat marinate in the fridge for 2 to 24 hours.
- Preheat OVEN to 425°F.
- Thread meat, apricots, bell pepper, and onions alternating onto skewers. Place skewers on a BAKING SHEET lined with aluminum foil. Roast in the OVEN to the desired doneness, turning skewers midway.
- Dipping sauce: In a SMALL POT, mix the remaining marinade with 1/4 – 1 cup water, and salt to taste. Bring to a boil. Cook over medium heat for 5 minutes.
- Serve skewers with rice and dipping sauce. Enjoy!
*) If using wooden skewers, soak them first for 30 minutes in water.
- Substitute meat with tofu or butternut squash.
- Substitute dried apricots with dried prunes or figs.