Lamb and mushroom sosaties: A great addition to your braai

When it comes to a South African braai, there are so many great options to throw onto the grill. Sosaties are our kebabs and of course there are a load of variations that you can try. If your guests are adventurous eaters, you’ll love this lamb and mushroom sosaties recipe. Instead of using the usual pieces of meat, you’ll be adding lamb kidneys onto the skewers. These nutritious bits of meat are rich in flavour and pair very well with mushrooms.

Lamb and mushroom sosaties

For the kidneys, rest them in some milk overnight to help remove any impurities. The button mushrooms add a great contrast in texture and have a much less punchy flavour. You can also add layers of onions, peppers and even apricots to these skewers for colour and taste. Remember to soak the skewers in stock or water if you are putting them on the braai so that the ends don’t burn . Season well and enjoy with a tasty dipping sauce.

Get adventurous and try all sorts of new variations of your favourite food, sosaties. These lamb and mushroom sosaties are a great braai treat.

Lamb and mushroom sosaties recipe

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Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 4 Lamb Kidneys

• 4 4 button mushrooms

• flour

• 4 4 cocktail (Chippelata) Sausages – 

• 2 rashers 2 bacon

• stock

• salt and freshly ground black pepper

Method

• Cut kidneys, sausages (if large ones used} and bacon into halves. Dust with seasoned flour.
• Put all of the ingredients onto the skewers.
• Cook under hot grill.
• Serve with rice moistened with a little stock, and French Salad.

Notes

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Do you want to make more simple braai recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Rotary Anns, Dinner at Eight recipe book.

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