Curry sosaties, also known as kebabs, are a beloved staple at traditional South African Braais or barbecues. These delicious skewers are made with a mouthwatering combination of apricot jam and curry marinade that sets them apart from other grilled dishes. Although the preparation process for sosaties is relatively quick, it is highly recommended to marinate the meat overnight to allow the flavours to penetrate and enhance the overall taste fully.
The apricot jam gives a sweet and tangy balance to the spiciness of the curry marinade, creating a unique and irresistible flavour profile. The key to making the best sosaties is using high-quality ingredients and allowing enough time for the marinade to fully infuse the meat. The combination of flavours in the marinade will not only tenderize the meat but also leave it with a wonderfully aromatic and flavorful taste that will make your mouth water.
Whether you're hosting a traditional South African Braai or a backyard BBQ, curry sosaties are the perfect addition to any meal. The delicious taste and easy preparation make them an excellent indoor and outdoor cooking option. These delicious skewers will be a hit with your friends and family and quickly become a staple at any summer barbecue or braai. If you're looking for a flavorful and easy-to-make dish that will be a crowd-pleaser, give curry sosaties a try.
Cut two big onions into rings. The onions will help hold the marinade on the sosaties, giving it some additional flavour.
Place the onions into your camp oven or frying pan and fry them in oil until soft and caramelised.
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.
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.
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.
Remove the seeds from the capsicums and chop them into 2.5cm x 2.5cm pieces.
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.
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.
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.
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.
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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