Braai Kebabs


Braai Kebabs
Braai Kebabs
Print Recipe
Sosaties (a.k.a. Kebabs) are as South African as Boboti or Boerewors and earned their place in our cultural heritage for good reason - they are delicious! You can use almost any meat if you take the time to marinade them well. Best on the braai so get the barbeque going!
Servings Prep Time
8 people 20 minutes
Servings Prep Time
8 people 20 minutes
Braai Kebabs
Braai Kebabs
Print Recipe
Sosaties (a.k.a. Kebabs) are as South African as Boboti or Boerewors and earned their place in our cultural heritage for good reason - they are delicious! You can use almost any meat if you take the time to marinade them well. Best on the braai so get the barbeque going!
Servings Prep Time
8 people 20 minutes
Servings Prep Time
8 people 20 minutes
Ingredients
  • 1 Small onion chopped fine
  • 2 Clove garlic grated or finely chopped
  • 2 tsp Ginger (fresh) grated or finely chopped
  • 1 cup apricot jam
  • 1 cup Wine vinegar White or red
  • 2 tbsp Curry powder eg Madras
  • 1 tbsp ground cumin
  • 1 tsp Mixed herbs
  • 1 tsp salt
  • 1 tsp black pepper
  • 500 g Lamb leg diced Can also use shoulder
  • 500 g Chicken fillets diced
  • 50 ml Willow Creek Persian Lime Flavoured Olive Oi
  • 20 g Willow Creek Persian Lime Flavoured Olive Oi
Instructions
  1. Saute the onion in a little oil until it is becoming translucent without browning. Add the curry, cumin, garlic, ginger.
  2. Fry for 3 minutes to extract the oils from the curry. Add the vinegar, jam, salt, pepper and herbs. Mix well then remove from heat and leave to cool.
  3. Dice the lamb and chicken into relatively large cubes (3-4cm) Mix the cooled marinade through the lamb then cover and marinade for 24 hours refrigerated
  4. Thread the meat onto skewers leaving room for fingers to grasp.
  5. Braai the chicken first over medium hot coals and then the lamb slightly slower and lower heat. The sugar will caramelize quickly so heat control is key.
  6. Grill until browned but not dry. Plate the kebabs on a platter and finish with a simple dressing of Willow Creek Persian Lime Flavoured Olive Oil and fresh chopped coriander