South African 3 Meat 🍖 Curry Sosaties (Kebabs)

Yields6 Servings
00

Curry sosaties aka kebabs are a classic feature of a traditional South African Braai / BBQ. The apricot jam and curry marinade is the highlight of this dish. Preparing the sosaties does not take very long but we strongly recommend preparing it a day prior to braai'ng / bbq'ing them so that they can marinate overnight.

Prep Time30 minsCook Time30 minsTotal Time1 hr
INGREDIENTS
Meat
 500 g Beef Rump SteakLeave all the fat on
 500 g Lamp Rump SteakThe more fat the better
 500 g Pork Rashers
Vegetables
 1 Red Capsicum
 1 Green Capsicum
 1 Yellow Capsicum
Sauce
 2 tbsp SaltThe vinegar will counter the sweet of the brown sugar but you still need to add some salt.
 1 tsp Pepper
 4 tsp Mild Curry Powder
 2 tsp Turmeric
 2 Large Onions
 1 cup Brown Sugar
 1 cup White Vinegar
 1 cup Apricot Jam
 4 tsp Cooking OilFor frying onions
 1 tsp Nutmeg
 2 Cloves
 2 Bayleaves
Optional
 Add some dried apricots on the skewers with the meat and capsicums
PREPARING THE MARINADE
1

Cut two big onions into rings. The onions will help hold the marinade on the sosaties, giving it some additional flavour.

2

3

Place the onions into your camp oven or frying pan and fry them in oil until soft and caramelised.

4

To make the sauce, add the curry, turmeric, bay leaves, nutmeg, cloves, salt and pepper into the pot/pan with the onions and stir it well for about 5 minutes while it simmers.

5

Add the vinegar, brown sugar, and apricot jam into the pot, stirring it continuously not to burn. The marinade must have a thick consistency to stick to the sosaties meat while marinating and cooking. If you think your marinade is not thick enough, add some cornstarch

The marinade should cook for about 20 minutes.

PREPARING THE SOSATIES
6

Cut the pork, lamb and beef into 2.5cm x 2.5cm pieces and place them into a casserole. Do not cut off any fat from the meat to add more flavour.

7

Remove the seeds from the capsicums and chop them into 2.5cm x 2.5cm pieces.

8

When threading the skewers, alternate between the meats and capsicum colours, so you end up with a sosatie that resembles a rainbow 😉 and has something of everything on each skewer.

9

10

When the marinade has cooled down completely, pour it over the sosaties in a casserole and leave to marinate overnight. Make sure all the sosaties are covered well. Turn the casserole/container every couple of hours to ensure all the sosaties are covered in the marinade.

BRAAI'ing THE SOSATIES
11

Take the sosaties out of the fridge. For the best results, it is best to let it marinate overnight. However, if you are in a rush, you can braai it after about an hour or two in the marinate.

12

Arranging the sosaties in the Camp Braai will make it very easy to grill over very hot coals as you will only need to turn the camp braai to flip all of the sosaties simultaneously. This will also help the meat not come off the skewers and cook evenly.

Because there is pork in the sosaties, we recommend cooking these sosaties for at least 15 - 30 minutes, turning them frequently although, depending on how you like your meat you can decide when they are ready. Try not to overcook them, you want them nice and moist.

You can also add more marinade each time you turn the sosaties.

13

The leftover marinade is great as a gravy with pap/polenta. Place the leftover marinade back on the fire and cook it for 20 minutes until the marinade is heated through.

Serve the sosaties with pap/polenta and marinade sauce.

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Ingredients

INGREDIENTS
Meat
 500 g Beef Rump SteakLeave all the fat on
 500 g Lamp Rump SteakThe more fat the better
 500 g Pork Rashers
Vegetables
 1 Red Capsicum
 1 Green Capsicum
 1 Yellow Capsicum
Sauce
 2 tbsp SaltThe vinegar will counter the sweet of the brown sugar but you still need to add some salt.
 1 tsp Pepper
 4 tsp Mild Curry Powder
 2 tsp Turmeric
 2 Large Onions
 1 cup Brown Sugar
 1 cup White Vinegar
 1 cup Apricot Jam
 4 tsp Cooking OilFor frying onions
 1 tsp Nutmeg
 2 Cloves
 2 Bayleaves
Optional
 Add some dried apricots on the skewers with the meat and capsicums

Directions

PREPARING THE MARINADE
1

Cut two big onions into rings. The onions will help hold the marinade on the sosaties, giving it some additional flavour.

2

3

Place the onions into your camp oven or frying pan and fry them in oil until soft and caramelised.

4

To make the sauce, add the curry, turmeric, bay leaves, nutmeg, cloves, salt and pepper into the pot/pan with the onions and stir it well for about 5 minutes while it simmers.

5

Add the vinegar, brown sugar, and apricot jam into the pot, stirring it continuously not to burn. The marinade must have a thick consistency to stick to the sosaties meat while marinating and cooking. If you think your marinade is not thick enough, add some cornstarch

The marinade should cook for about 20 minutes.

PREPARING THE SOSATIES
6

Cut the pork, lamb and beef into 2.5cm x 2.5cm pieces and place them into a casserole. Do not cut off any fat from the meat to add more flavour.

7

Remove the seeds from the capsicums and chop them into 2.5cm x 2.5cm pieces.

8

When threading the skewers, alternate between the meats and capsicum colours, so you end up with a sosatie that resembles a rainbow 😉 and has something of everything on each skewer.

9

10

When the marinade has cooled down completely, pour it over the sosaties in a casserole and leave to marinate overnight. Make sure all the sosaties are covered well. Turn the casserole/container every couple of hours to ensure all the sosaties are covered in the marinade.

BRAAI'ing THE SOSATIES
11

Take the sosaties out of the fridge. For the best results, it is best to let it marinate overnight. However, if you are in a rush, you can braai it after about an hour or two in the marinate.

12

Arranging the sosaties in the Camp Braai will make it very easy to grill over very hot coals as you will only need to turn the camp braai to flip all of the sosaties simultaneously. This will also help the meat not come off the skewers and cook evenly.

Because there is pork in the sosaties, we recommend cooking these sosaties for at least 15 - 30 minutes, turning them frequently although, depending on how you like your meat you can decide when they are ready. Try not to overcook them, you want them nice and moist.

You can also add more marinade each time you turn the sosaties.

13

The leftover marinade is great as a gravy with pap/polenta. Place the leftover marinade back on the fire and cook it for 20 minutes until the marinade is heated through.

Serve the sosaties with pap/polenta and marinade sauce.

South African 3 Meat 🍖 Curry Sosaties (Kebabs)
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