South African Lamb Sosaties(Kebabs)

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"This is a traditional South African braai (bbq) dish that can also be prepared using venison or beef. This dish is best if meat and vegetables are allowed to marinate overnight before grilling."

Ingredients

9 h {{adjustedServings}} servings 172 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
  2. Peel and cut the onion into 1 inch cubes. Thread skewers alternating lamb cubes, onion dried apricot halves. Place them into a large resealable bag and pour in the sauce. Make sure the kabobs are evenly well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
  3. Preheat grill to medium heat and lightly oil grate.
  4. Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.
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Reviews

9
  1. 11 Ratings

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Very nice recipe. Good to see some South African recipes on here. Keep up the good work.

Nice. However, being South African, I don't use stew meat for kebabs (Sosaties). A good grade of either lamb/chicken/beef is normaly used. I also add a touch of vinegar, brown sugar, curry to ta...

It is really good to see classic South African recipes. Very few people know what type of food South Africans eat. Having left south africa 2 years ago, it is so difficult to find recipes that I...