Meatballs and kebabs
South African sosaties are skewers of lamb marinated with curry spices, vinegar, and dried apricots, then grilled. Their balance of sweet, tangy, and spicy flavors is a distinctive part of South Africa’s grilling tradition.
Mix the curry powder, vinegar, brown sugar, garlic, and oil.
Toss the lamb cubes with the marinade and refrigerate for at least 3 hours, preferably overnight.
Thread the lamb, dried apricots, and onion pieces onto skewers, leaving a little space between them.
Grill over medium-high heat for 12–14 minutes, turning until browned on all sides. Season with salt to taste.
Serve hot with rice.
Marinated raw meat can be refrigerated for 1 day or frozen for 2 months. Cooked skewers keep in the refrigerator for 2 days.
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