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South African Lamb Sosaties(Kebabs)

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    9 h
BOEREWORS

BOEREWORS

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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

Directions

  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

BOEREWORS
14

BOEREWORS

1/25/2004

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

kkimmel507@gmail.com
7

kkimmel507@gmail.com

10/10/2011

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 taste and garlic. Enjoy

cas
7

cas

10/15/2005

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 have forgotten. Thank you !! :)

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