SOSATIES (SOUTH AFRICAN KABOBS)
This is a Cape Malay recipe, and traditionally it is made with lamb. Since lamb isn't readily available here, I've only used beef. According to this recipe, usually only meat is threaded onto the skewers. However, I do like to add some cubed onions to intersperse with the meat. They are served with a slightly sweet sauce made from the marinade and flavored long grain rice. Prep and cooking time do not include the marinating time!! From Classic International Recipes.
Provided by breezermom
Categories Lamb/Sheep
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- For the marinade, cook the onion and garlic in hot oil till the onion is tender but not brown. Stir in the curry powder, sugar, and 1/2 tsp turmeric. Remove from the heat. Stir in the lemon juice, chili peppers, bay leaf, and 1/2 cup water. Let cool.
- Place the lamb or beef in a plastic bag set in a bowl. Add the marinade. Chill 8-12 hours, turning bag often. Drain the lamb (or beef), reserving the marinade.
- Strain the marinade, discarding the vegetables. Divide the marinade, use 1/3 for basting the sosaties while cooking; set aside 2/3 for the serving sauce.
- Thread the lamb or beef on 8 short skewers. (If using bamboo or wood skewers, soak in water before using). These are typically grilled in South Africa, and if so, you need to start your grill. You can also broil them. If so heat your broiler.
- Combine the rice, 1/2 tsp turmeric, saffron, 2 cups cold water, and 1/2 tsp salt; Cover. Bring to a boil, and immediately reduce heat. Cook 14 minutes more (do not lift cover!). Remove from heat; let stand, covered, for 10 minutes.
- Grill or broil the lamb for 10 to 12 minutes or until desired doneness, brushing with 1/3 of the reserved marinade and giving a quarter turn every 3 minutes. (If broiling, broil 4 inches from heat.)
- While the sosaties are cooking, bring 2/3 of the marinade to a boil; reduce heat. Simmer, uncovered for 5 to 6 minutes to reduce.
- Serve the sosaties over rice, and pass the sauce.
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lucy william
[email protected]Overall, I thought the Sosaties were a bit underwhelming. I wouldn't make them again.
LacitisSecondAccount
[email protected]The Sosaties were a bit too spicy for my taste, but I still enjoyed them.
unname name
[email protected]I had a hard time finding lamb shoulder, so I used lamb chops instead. They were still tasty, but not as tender as I would have liked.
Evan Turner
[email protected]The Sosaties were a bit dry, but the flavor was good.
Shah Faisal Safi
[email protected]I thought the marinade was a bit too tangy, but overall the Sosaties were still good.
Syed Aftab Ahmed
[email protected]I used chicken instead of lamb and it turned out just as good! I also added some vegetables to the skewers.
jack wolk
[email protected]These Sosaties are a great way to add some variety to your grilling repertoire.
Saqib Malik
[email protected]I'm not a huge fan of lamb, but I really enjoyed these Sosaties. The marinade made the lamb so tender and flavorful.
Silent Hard
[email protected]The Sosaties were a hit at our party! Everyone loved the unique flavor and the ease of eating them on a stick.
Haider Sultan
[email protected]I've made this recipe multiple times and it always turns out great. I love that it's a healthy and delicious meal that the whole family enjoys.
hanako amane yugii
[email protected]I followed the recipe exactly and it came out perfect! My family loved it and asked for seconds.
Kalista Bates
[email protected]Very tasty and definitely a keeper!! I marinated the meat overnight and it was so tender and flavorful.
Jenisha Lama
[email protected]This was my first time making Sosaties and they came out so juicy and flavorful! I especially liked the addition of the pineapple.
Ahmed Sa3ed
[email protected]I enjoyed making this recipe and really liked the use of simple, fresh ingredients. I will definitely keep this in my rotation of go-to meals!