Sosaties (Kebab) Recipe at MyDish

Sosaties (Kebab)

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Method

  • MARINADE METHOD:

  • 1. Put all the ingredients (except meat, onions and red peppers) together into a large pot.
  • 2. Heat on a moderate heat until warm - do not allow to boil.
  • 3. Remove from heat and allow marinade to cool.

  • SOSATIES METHOD:

  • (1 kg of meat will make approx. 16 Sosaties)

  • 1. Cut up your lamb or chicken into cubed pieces approx 3 to 4 cm square
  • 2. Thread a meat cube onto skewers alternating a cube of red pepper followed by a cube of onion and then a piece of meat.
  • 3. Continue this process in order until the skewer is full.
  • 4. Place the meat into the pot with the marinade making sure that the sosaties are well covered by the marinade.
  • 5. Leave to marinade for a minimum of 24 hrs.

  • COOKING METHOD

  • 1. Barbeque (BRAAI) over hot coals for approx. 10 to 15 mins (chicken will take longet to cook).

    • Tips

    • If cooking on the BBQ, wait till the coals are grey before you start cooking.

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    Ingredients

    • 2 Large Chopped Onions
    • 125 ml White Vinegar
    • 375 ml Dry Wine
    • 2 Bay Leaves
    • 15 ml Sugar
    • 45 ml Curry Powder
    • 30 ml Coriander
    • 10 ml Salt
    • 2 ml Cinnamon
    • 2 ml Cumin
    • 1 kg Lamb or Chicken
    • 2 Red Peppers

    By Views 3856  Added Wed May 28 2008


    Very Tasty Traditional South African Kebab

     

    Sosaties are a well known favorite in most South African homes and are traditionally served at braais. Their origin is Malay and the word taken from sesate which means skewered meat. Normally lamb is used but if you do not eat red meat substitute wit Read More