grilled kebabs close-up with tender stem broccoli

Old-school lamb kebabs Photo by Karl Solano: https://www.pexels.com/photo/close-up-photo-of-grilled-skewered-meat-9510363/

Old-school lamb sosaties: Have a kebab good time at the weekend braai

It’s never too cold for a braai in South Africa. With our old-school lamb sosaties with it’s delicious marinade, the weekend feast will never be the same again.

grilled kebabs close-up with tender stem broccoli

Old-school lamb kebabs Photo by Karl Solano: https://www.pexels.com/photo/close-up-photo-of-grilled-skewered-meat-9510363/

It might be mid-winter but it’s never too cold for a braai in South Africa. When we have a braai, guests often bring their own meat and hand it to the designated braaimaster, who’s usually the host. The braaimaster knows the timing of all the different meat and will cook it all perfectly. This braai is where you want your old-school lamb sosaties to be. 

Tips for your old-school lamb sosaties

You want to use fatty cuts of meat which will help flavour and add some texture to your sosaties. This recipe is just a baseline but you can add slices of peppers, onions and even apricots in-between the bits of meat. Serve alongside some baked potatoes, roasted or grilled vegetables or whatever other sides your guests brought along.

It’s never too cold for a braai in South Africa. With our old-school lamb sosaties with it’s delicious marinade, the weekend feast will never be the same again.

Old-school lamb sosaties recipe

0 from 0 votes
Recipe by Gary Dunn Course: MainCuisine: DutchDifficulty: Easy
Servings

-1

servings
Prep time

15

minutes
Cooking time

20

minutes
Marinating Time

1

day
Total time

35

minutes

Ingredients

  • 1 small leg of lamb or 1kg cut from leg.

  • 1 tbsp curry powder

  • 1 tbsp sugar

  • 1 tsp salt

  • 2 cups vinegar

  • 2 tsp black pepper

  • 1 tbsp fruit chutney.

  • 2 medium onions, chopped

  • 1 cup cold water

  • 6 lemon or orange leaves, chopped

  • olive oil

Method

  • Marinade
  • Slice and chop onions and brown in a pan with 2 or 3 tablespoons of olive oil.
  • Sprinkle in the curry powder.  Add sugar, salt, pepper, vinegar, fruit chutney, water and lemon or orange leaves. Stir well.
  • Sosaties
  • Cut up the meat into small squares, season with salt and pepper and put on to small wooden skewers alternating meat and fat.
  • Put skewered meat in a deep bowl and pour the marinade over. Stand overnight or longer and stir so that all the meat is impregnated with the marinade.
  • Remove the meat from the marinade and drain it. Grill over a hot braai or under an electric grill for 10-15 minutes.
  • The sauce should be heated and served as gravy.

Notes

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Are you in the mood for more great South African braai recipes to prepare for your family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one published in the Rustenburg Junior School Recipe Book in 1958.

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