The braai, or BBQ as you might know it, is a massive great part of South African heritage. It is a unifying experience that brings us all together, much like sport. Everyone is equal around the braai with the possible exception of the braai master – the man in charge. Sometimes people cook their own meat but it is generally left up to the host to cook all the food and then the participants can mix and match. Normally, there is more than enough left over.
With our pleasant climate and quality affordable meat, many South Africans braai lamb sosaties regularly. It is so deeply entrenched in our culture that we even have a National Braai Day. This is celebrated on 24 September, our public holiday known as Heritage Day.
While succulent meat like lamb sosaties is the main part of a traditional braai, it is often accompanied by a green salad, potato salad, stiff pap (maize meal), and perhaps a few fresh bread rolls.
Vegetables rarely go with the meat, but the following recipe is a great way to incorporate a few without too much fuss or “breaking” tradition. You can even make vegetable-only sosaties for those that do not take part in the pleasure of meat.
South African Braai Recipe - Lamb Sosaties (Kebabs)
Equipment
- 8 Kebab skewers (wooden or metal)
Ingredients
- 1 cup plain yoghurt
- 1 tbsp vegetable oil
- 1 tbsp white sugar
- 2 tsp curry powder
- 2 pcs onions
- 1 lb dried apricots
- 2 cups cubed lamb meat
- salt and pepper to taste
- A dash of crushed garlic and ginger and even some turmeric
Instructions
- This will give you 8 good-sized lamb sosaties packed with rich flavor. One more point to note is that not all curry powders are the same. They range from mild to very hot with a few in between. Select one that suits your taste. Also note that some people will soften the onion first in a little, just a few minutes should help.
- Create a sauce using the yogurt mixed with the oil, sugar, and curry powder, and blend well. Cut the onion into cubes the same size as the lamb cubes. Now is the fun part. Feed the lamb, onion, and apricots onto the skewers alternating as above.
- To ensure the meat is tender, marinade them in a fridge overnight (roughly 8 hours). You can do this in a covered casserole dish or a Ziplock bag by simply placing the completed skewers in and pouring the sauce over them, ensuring that it is evenly distributed.
- Once the flames on the braai (BBQ) have died down and you have good hot coals, cook the kebabs for 16 to 20 minutes, turning occasionally.
Notes
Looking for more, check out this vibrant flavors of Nyama Choma from Eastern Africa.