Dried Apricot and Lamb Sosaties

Sosaties, South African kebabs, are among the most popular dishes at a braai.
Lamb Sosaties are the national favorite, but beef, pork and chicken are also
common.

Servings: 4 people

Author:

Prep Time
30 minutes

Cook Time
15 minutes

Resting Time
2 hours

Total Time
2 hours, 45 minutes

Course:

Barbecue

Cuisine:

South African

Keywords:

Barbecue Grill Lamb apricot Kebabs

Instructions

1 Combine the jam, vinegar, curry powder, garlic, salt, ginger, cinnamon,
allspice, brown sugar, and paprika.
2 Put the lamb in a large glass baking dish, add the marinade and toss to coat
evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.
3 In a small heatproof bowl, cover the apricots with boiling water and let plump
for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.
4 Thread the lamb cubes, onion and apricots onto the skewers, using 3 apricots per
skewer.
5 Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15
minutes, basting and turning occasionally, until the lamb is still slightly pink
inside. Serve at once.

Dried Apricot and Lamb Sosaties

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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