Entree: South Africa – South African Braai – Sosaties (South African marinated meat and fruit skewers grilled over coals)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 2 lb (900 g) lamb leg, trimmed and cut into 1-inch (2.5 cm) cubes
- 1/2 cup (160 g) apricot jam
- 1/4 cup (60 ml) red wine vinegar
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (15 g) curry powder (preferably mild Cape Malay style)
- 2 tbsp (25 g) brown sugar
- 4 cloves garlic, minced
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 large red onion, cut into wedges
- 12 dried apricots
- 8 oz (225 g) bacon or streaky pork, sliced into 1/4-inch (6 mm) strips (optional for wrapping)
- Wooden skewers, soaked in water for at least 30 minutes
- 2 tbsp (30 ml) oil for grilling or brushing
- 1/4 cup (60 ml) reserved marinade, simmered until thickened (see instructions)

Instructions

1. Combine apricot jam, red wine vinegar, vegetable oil, lemon juice, curry powder, brown sugar, minced garlic, turmeric, salt, and pepper in a saucepan. Bring to a simmer over low heat, stirring until smooth; remove 1/4 cup (60 ml) of the warm sauce and set aside for glazing, then cool the remainder.
2. Place the cooled marinade in a bowl with the cubed lamb, toss to coat, cover, and refrigerate for at least 4 hours or overnight for best flavor.
3. If using bacon, par-cook slices in a skillet until just beginning to render but still pliable; drain on paper towels.
4. Thread lamb, a piece of onion, and a dried apricot onto soaked skewers in alternating order. If using bacon, wrap a strip around some lamb pieces before skewering.
5. Preheat grill or braai to medium-high heat (coals medium-hot); oil the grate or brush skewers lightly with 2 tbsp (30 ml) oil.
6. Grill skewers for 8–12 minutes, turning every 2–3 minutes so all sides brown and meat cooks to medium (about 140–145°F / 60–63°C for medium), adjusting time for desired doneness.
7. During the last 3–4 minutes of grilling, baste skewers with the reserved glaze, turning and basting to build a sticky coating; discard any raw marinade used with raw meat.
8. Remove skewers from heat and let rest 5 minutes. Serve hot from the braai with chutney, fresh bread, or pap.