Entree: South Africa – Karoo – Sosaties (Skewered, marinated and grilled Cape Malay–influenced meat kebabs, often threaded with fruit and glazed with chutney)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 40 min

Ingredients

- 1.5 lb (680 g) boneless lamb shoulder, cut into 1–1½ in (2.5–3.8 cm) cubes
- 1/2 cup (160 g) apricot jam
- 3 tbsp (45 ml) red wine vinegar
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (18 g) mild curry powder (Cape Malay style)
- 4 cloves (approx. 12 g) garlic, minced
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 12 dried apricots (about 3 oz / 85 g)
- 8–10 wooden skewers, soaked in water 30 minutes
- 2 tbsp (30 ml) apricot or mango chutney, for brushing
- 2 tbsp (30 ml) chopped fresh cilantro, for garnish

Instructions

1. Combine apricot jam, red wine vinegar, vegetable oil, curry powder, minced garlic, chopped onion, salt, and pepper in a bowl; whisk until smooth to make the marinade.
2. Add lamb cubes to the marinade, toss to coat thoroughly, cover and refrigerate for at least 4 hours or preferably overnight.
3. Thread marinated lamb and dried apricots alternately onto soaked skewers, leaving a little space between pieces for even cooking.
4. Preheat a grill or grill pan to medium-high. Grill skewers 8–12 minutes, turning every 2–3 minutes and brushing with chutney during the last 4 minutes, until lamb is cooked to medium (slightly pink inside) or desired doneness.
5. Remove from heat and let rest 5 minutes. Garnish with chopped cilantro and serve warm with rice, flatbread, or salad.