Go Back
+ servings
grilled sosaties kebabs
Print Recipe
5 from 4 votes


Sosaties are a classic part of a South African braai (BBQ) and for good reason - these marinated kebabs are delicious!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: South African
Servings: 4 (skewers, approx - may serve less)
Calories: 214kcal
Author: Caroline's Cooking


For marinade

  • ¼ onion
  • 1 clove garlic grated or finely chopped
  • 1 teaspoon ginger (fresh) grated or finely chopped
  • 3 tablespoon apricot jam
  • 3 tablespoon wine vinegar (white or red - I used white)
  • 1 tablespoon curry powder (eg Madras)
  • ½ tablespoon ground cumin
  • ¼ teaspoon salt

For rest of skewers

  • 1 lb lamb leg diced, 450g - can also use shoulder
  • 16 apricots 100g, approx
  • ½ onion


  • Finely chop the onion then soften it in a little oil in a small pan until it is becoming translucent but not browning.
  • Add the garlic and ginger and cook a minute then add the vinegar, jam, curry powder, cumin and salt. Mix well then remove from heat and leave to cool.
  • Dice the lamb into relatively large dice (around 1 ½-2 inch/ 4-5cm dice), trimming excess fat or sinew. Mix the cooled marinade through the lamb then cover and leave a few hours or overnight, refrigerated.
  • Soak the apricots in hot water to soften for around 15-20 minutes.
  • Thread the meat onto skewers along with the soaked dried apricots and chunks of onion, putting one or other between each chunk of meat.
  • Cook on a grill/bbq until the meat is cooked through then serve.



Calories: 214kcal | Carbohydrates: 28g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 201mg | Potassium: 648mg | Fiber: 3g | Sugar: 20g | Vitamin A: 2745IU | Vitamin C: 17.1mg | Calcium: 43mg | Iron: 2.9mg