Entree: South Africa – Afrikaner / Boer – Sosaties (Spiced skewered meat, marinated and grilled with dried fruit and chutney)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 18 min

Additional 4 hrs

Total 4 hrs 48 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch (2.54 cm) cubes
- 8 strips (approx. 8 oz (225 g)) bacon, sliced in half
- 1 cup (240 ml) apricot jam
- 1/2 cup (120 ml) mango chutney or Mrs Ball's chutney
- 1/3 cup (80 ml) red wine vinegar
- 1/4 cup (60 ml) vegetable oil
- 1 medium onion, thinly sliced (approx. 6 oz (170 g))
- 3 cloves garlic, minced
- 2 tbsp (30 ml) mild curry powder (or Malay-style curry powder)
- 2 tbsp (30 ml) brown sugar, packed
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 12 dried apricots or prunes
- 12 wooden skewers, soaked in water 30 minutes
- 2 tbsp (30 ml) butter for basting (optional)
- Fresh parsley for garnish (optional)

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch cubes
- 8 strips (approx. 8 oz/225 g) bacon, sliced in half
- 1 cup (240 ml) apricot jam
- 1/2 cup (120 ml) mango chutney or Mrs Ball's chutney
- 1/3 cup (80 ml) red wine vinegar
- 1/4 cup (60 ml) vegetable oil
- 1 medium onion, thinly sliced (approx. 6 oz/170 g)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) mild curry powder (or Malay-style curry powder)
- 2 tbsp (30 ml) brown sugar, packed
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 12 dried apricots or prunes
- 12 wooden skewers, soaked in water 30 minutes
- 2 tbsp (30 ml) butter for basting (optional)
- Fresh parsley for garnish (optional)

Instructions

1. In a large bowl whisk together apricot jam, chutney, red wine vinegar, vegetable oil, sliced onion, garlic, curry powder, brown sugar, Worcestershire sauce, salt, and pepper to make the marinade.
2. Add the cubed lamb to the marinade, toss to coat thoroughly, cover and refrigerate at least 4 hours and preferably overnight to develop flavor.
3. When ready to cook, thread lamb cubes onto soaked skewers alternating with pieces of bacon and a dried apricot or prune between some of the meat pieces.
4. Preheat grill to medium-high (or preheat broiler). Remove excess marinade from skewers and reserve marinade in a small saucepan.
5. Grill skewers 3–5 minutes per side, turning until lamb is cooked through and slightly charred; total cooking will depend on cube size and desired doneness.
6. Meanwhile, bring reserved marinade to a boil in the saucepan, simmer 3–5 minutes to cook off rawness and slightly thicken; stir in butter if using to add gloss.
7. During the last minute of grilling, brush skewers with the reduced marinade to glaze. Remove from heat and let rest 2 minutes.
8. Serve hot garnished with chopped parsley, with rice, braaibroodjies, or a simple salad.