Sosaties are a classic part of a South African braai (BBQ) and for good reason - these marinated kebabs are delicious!

Prep Time Cook Time Total Time Servings
10 mins 10 mins 20 mins 4



  • 1 lb lamb leg diced, 450g - can also use shoulder
  • 16 apricots 100g, approx
  • 1/2 onion


  • 1/4 onion
  • 1 clove garlic grated or finely chopped
  • 1 tsp ginger (fresh) grated or finely chopped
  • 3 tbsp apricot jam
  • 3 tbsp wine vinegar (white or red)
  • 1 tbsp curry powder (e.g. Madras)
  • 1/2 tbsp ground cumin
  • 1/4 tsp salt


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 1/2-2 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.