South African Lamb Sosaties: A Flavorful Kebab Adventure
Sosaties, derived from the Afrikaans words ‘sosatie’ (sauce) and ‘saté’ (kebab), are a beloved South African culinary tradition. These flavorful marinated lamb kebabs are a staple at braais (barbecues), family gatherings, and festive celebrations. The unique sweet-and-sour marinade, often featuring dried apricots, onions, curry powder, and tamarind, sets sosaties apart from other kebab variations. This recipe will guide you through the steps to create authentic, tender, and delicious South African Lamb Sosaties that will impress your friends and family.
What are Sosaties?
Sosaties are essentially marinated meat skewers, typically lamb, although chicken, beef, and even seafood variations exist. The key distinguishing factor is the marinade, which balances sweet, sour, and savory flavors. The use of dried fruit, like apricots or raisins, is a common characteristic, contributing to the sweet element. Vinegar or tamarind provides the sourness, while curry powder and other spices add warmth and depth. The meat is marinated for a considerable period, allowing the flavors to penetrate and tenderize the lamb. The skewers are then grilled or braaied (barbecued) to perfection.
Why This Sosaties Recipe Works
This recipe has been perfected over time, incorporating tips and tricks to ensure the most flavorful and tender sosaties:
* Long Marination Time: A minimum of 24 hours, and ideally 48 hours, is crucial for the lamb to absorb the marinade and become incredibly tender.
* Sweet and Sour Balance: The perfect balance of sweet dried apricots and tangy vinegar creates a complex flavor profile that is both refreshing and satisfying.
* Quality Lamb: Using good-quality, boneless lamb leg or shoulder ensures a tender and flavorful end product. Avoid overly fatty cuts.
* Traditional Spices: The combination of curry powder, turmeric, coriander, and other spices provides an authentic South African flavor.
* Even Skewering: Cutting the lamb and vegetables into uniform sizes ensures even cooking on the grill.
Ingredients for South African Lamb Sosaties
Here’s what you’ll need to make these delicious kebabs:
For the Lamb:
* 2 lbs (approximately 1 kg) boneless lamb leg or shoulder, cut into 1-inch cubes
For the Marinade:
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 1-inch piece of ginger, grated
* 1 cup dried apricots, roughly chopped
* 1/2 cup apple cider vinegar (or red wine vinegar)
* 1/4 cup brown sugar (or honey)
* 2 tablespoons curry powder
* 1 tablespoon turmeric powder
* 1 tablespoon coriander powder
* 1 teaspoon cumin powder
* 1/2 teaspoon chili flakes (optional, for a touch of heat)
* 1/4 cup vegetable oil (or olive oil)
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup water
For the Skewers (optional):
* 1 red bell pepper, cut into 1-inch squares
* 1 green bell pepper, cut into 1-inch squares
* 1 yellow bell pepper, cut into 1-inch squares
* 1 large onion, cut into 1-inch wedges
* Dried apricots
Equipment
* Large bowl or container for marinating
* Chopping board
* Sharp knife
* Grater
* Skewers (metal or wooden; if using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning)
* Grill or barbecue
* Tongs
Step-by-Step Instructions
Follow these detailed steps to create perfect South African Lamb Sosaties:
Step 1: Prepare the Lamb
1. Trim the Lamb: Remove any excess fat or sinew from the lamb. Cut the lamb into approximately 1-inch cubes. Aim for uniform size to ensure even cooking.
2. Place in Bowl: Place the cubed lamb in a large bowl or container. This bowl should be non-reactive (glass, stainless steel, or plastic) to prevent any interaction with the acidic marinade.
Step 2: Make the Sosatie Marinade
1. Sauté Onions: In a saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. This step helps to release the onion’s flavor and sweetness.
2. Add Garlic and Ginger: Add the minced garlic and grated ginger to the saucepan and sauté for another minute until fragrant. Be careful not to burn the garlic.
3. Add Spices: Add the curry powder, turmeric powder, coriander powder, cumin powder, and chili flakes (if using) to the saucepan. Cook for 1-2 minutes, stirring constantly, to toast the spices and enhance their aroma. This step is crucial for developing the complex flavor of the marinade.
4. Add Apricots, Vinegar, and Sugar: Add the chopped dried apricots, apple cider vinegar (or red wine vinegar), and brown sugar (or honey) to the saucepan. Stir well to combine.
5. Add Worcestershire Sauce and Water: Add the Worcestershire sauce and water to the saucepan. Bring the mixture to a simmer, stirring occasionally.
6. Season with Salt and Pepper: Add the salt and black pepper to the simmering marinade. Taste and adjust the seasoning as needed. You may want to add a little more sugar if you prefer a sweeter marinade, or a splash of vinegar if you prefer a more tangy flavor.
7. Simmer and Thicken: Reduce the heat to low and simmer the marinade for about 15-20 minutes, or until the apricots have softened and the sauce has slightly thickened. Stir occasionally to prevent sticking.
8. Cool the Marinade: Remove the saucepan from the heat and let the marinade cool completely. This is important because adding hot marinade to the lamb can start to cook the meat and affect its texture.
Step 3: Marinate the Lamb
1. Pour Marinade Over Lamb: Once the marinade has cooled completely, pour it over the lamb cubes in the bowl. Make sure all the lamb pieces are well coated with the marinade. If necessary, add a little more water to ensure the lamb is fully submerged.
2. Massage the Marinade: Gently massage the marinade into the lamb, ensuring that every piece is thoroughly coated. This will help the flavors penetrate the meat more effectively.
3. Cover and Refrigerate: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 24 hours, or preferably 48 hours. The longer the lamb marinates, the more flavorful and tender it will become. Turn the lamb occasionally to ensure even marination.
Step 4: Prepare the Skewers (Optional)
1. Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling. This will prevent them from burning on the grill.
2. Prepare Vegetables (If Using): Wash and cut the bell peppers into 1-inch squares and the onion into 1-inch wedges. If using dried apricots to skewer then ensure they are soft.
3. Thread the Skewers: Thread the marinated lamb onto the skewers, alternating with the bell peppers, onions, and dried apricots (if using). Be sure to leave a small space between each piece to allow for even cooking. Don’t overcrowd the skewers.
Step 5: Grill the Sosaties
1. Prepare the Grill: Preheat your grill to medium heat (about 350-400°F or 175-200°C). If using a charcoal grill, make sure the coals are evenly distributed and covered with a layer of ash.
2. Oil the Grill Grates: Lightly oil the grill grates to prevent the sosaties from sticking. You can use a grill brush or a paper towel dipped in oil.
3. Grill the Sosaties: Place the sosaties on the preheated grill. Grill for about 10-15 minutes, turning occasionally, until the lamb is cooked through and slightly charred. The internal temperature of the lamb should reach 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
4. Baste with Marinade (Optional): During the last few minutes of grilling, you can baste the sosaties with some of the reserved marinade (make sure it’s been boiled first to kill any bacteria). This will add extra flavor and moisture.
Step 6: Serve and Enjoy
1. Remove from Grill: Once the sosaties are cooked through, remove them from the grill and let them rest for a few minutes before serving.
2. Garnish (Optional): Garnish with fresh parsley or cilantro, if desired.
3. Serve Hot: Serve the sosaties hot off the grill. They are delicious on their own or served with a side of rice, couscous, salad, or chakalaka (a spicy South African relish).
Tips for the Best Sosaties
* Don’t Overcrowd the Skewers: Leave a small space between each piece of lamb and vegetable on the skewers to allow for even cooking.
* Control the Heat: Grill the sosaties over medium heat to prevent them from burning on the outside while remaining undercooked on the inside.
* Use a Meat Thermometer: Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
* Rest the Meat: Let the sosaties rest for a few minutes after grilling to allow the juices to redistribute, resulting in a more tender and flavorful kebab.
* Adjust the Sweetness: If you prefer a less sweet sosatie, reduce the amount of brown sugar or honey in the marinade.
* Add More Heat: If you like a spicier sosatie, add more chili flakes or a pinch of cayenne pepper to the marinade.
* Marinade Variations: Feel free to experiment with different ingredients in the marinade. Some popular additions include grated lemon zest, chopped fresh herbs (like rosemary or thyme), or a splash of soy sauce.
* Vegetable Variations: You can use other vegetables on the skewers, such as mushrooms, zucchini, or cherry tomatoes.
Serving Suggestions
Sosaties are incredibly versatile and can be served in a variety of ways:
* Traditional Braai: Serve them as part of a traditional South African braai (barbecue) alongside other grilled meats, salads, and sides.
* Rice and Salad: Serve them with a side of fluffy rice and a fresh garden salad for a complete and balanced meal.
* Couscous: Serve them with couscous and roasted vegetables for a Mediterranean-inspired meal.
* Chakalaka: Serve them with chakalaka, a spicy South African relish made with beans, vegetables, and spices.
* Pita Bread: Serve them in warm pita bread with hummus, tzatziki, and fresh vegetables for a delicious and portable meal.
Storage Instructions
* Store Leftover Sosaties: Store leftover cooked sosaties in an airtight container in the refrigerator for up to 3 days.
* Reheat Sosaties: Reheat the sosaties in the oven, on the grill, or in a microwave until heated through. Be careful not to overcook them, as they can become dry.
* Freeze Marinated Lamb: You can also freeze the marinated lamb before skewering. Place the marinated lamb in a freezer-safe bag or container and freeze for up to 3 months. Thaw the lamb in the refrigerator overnight before skewering and grilling.
Variations
* Chicken Sosaties: Substitute the lamb with chicken thighs or breasts, cut into 1-inch cubes. The marinating time can be reduced to 12-24 hours.
* Beef Sosaties: Substitute the lamb with beef sirloin or tenderloin, cut into 1-inch cubes. Follow the same marinating time as the lamb.
* Seafood Sosaties: Use firm white fish like tuna, swordfish or prawns cut into similar cube sizes. Marinate for a shorter time – approximately 30 minutes to an hour as fish marinates quicker and can become too soft with an extended time.
* Vegetarian Sosaties: Use firm tofu or halloumi cheese, cut into 1-inch cubes. Marinate the tofu for at least 30 minutes. Thread the skewers with a variety of vegetables, such as bell peppers, onions, mushrooms, zucchini, and cherry tomatoes.
Nutritional Information (Approximate)
(Per serving, estimated):
* Calories: 450-550
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 20-30g
Note: Nutritional information can vary based on specific ingredients and serving sizes.
Conclusion
South African Lamb Sosaties are a delicious and flavorful way to experience the vibrant cuisine of South Africa. With their unique sweet-and-sour marinade and tender lamb, these kebabs are sure to be a hit at your next braai or gathering. This recipe provides a detailed guide to creating authentic and mouthwatering sosaties that will impress your friends and family. Enjoy the process, experiment with different variations, and savor the taste of South Africa!
Frequently Asked Questions (FAQs)
Q: Can I use different types of vinegar?
A: Yes, you can substitute apple cider vinegar with red wine vinegar or white wine vinegar. Malt vinegar will also add a nice tangy flavour, but bear in mind it has a much stronger, distinct taste.
Q: Can I make the marinade ahead of time?
A: Absolutely! The marinade can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Q: Can I grill the sosaties indoors?
A: Yes, you can grill the sosaties indoors using a grill pan or an indoor grill. Just be sure to ventilate your kitchen properly.
Q: How do I prevent the skewers from burning?
A: If using wooden skewers, soak them in water for at least 30 minutes before grilling. This will help prevent them from burning. You can also use metal skewers, which don’t require soaking.
Q: Can I use a different cut of lamb?
A: While lamb leg or shoulder is recommended for the best results, you can also use other cuts of lamb, such as lamb loin chops or lamb shanks. However, these cuts may require different cooking times.
Q: What do I do if I don’t have curry powder?
A: If you don’t have curry powder, you can make your own blend using a combination of turmeric, coriander, cumin, ginger, mustard powder, and chili powder.