Sosaties (South African Kabobs)
Sosaties is a traditional South African dish. Typically, it consists of lamb or mutton that has been cubed and marinated in a spicy sauce. It’s then skewered and cooked over a barbecue. This dish has been stuck in my mind ever since the first time I had it during our visit to South Africa. It was served for lunch over a bed of rice and man was it good!
For this recipe, I took some liberties. I used chicken instead of lamb and only marinated my meat for 1 hour versus overnight. However, I feel the sauce and spice is very similar to the version we had in South Africa. This recipe is spicy, sweet and delicious. I did my best to recreate it, so I hope you love it as much as I do.
Ingredients Needed for Sosaties
Chicken – For this recipe you can use cubed Smart Chicken’s chicken breasts or chicken thighs. Both will work great.
Marinade – You’ll want to marinate the chicken in a combination or white wine vinegar, brown sugar, apricot jam, minced garlic, bay leaves, fresh thyme, black pepper, yellow curry powder, and turmeric. Cover and refrigerate for 1 hour.
Onions – Add sweet onions to the skewer alongside the marinated chicken.
Rehydrated Apricots – You’ll also want to add rehydrated apricots to the skewer as well. Simply add dried apricots to a glass with very hot water. Let them rest for 30 minutes to rehydrate them before adding them to the skewer.
How to Make Sosaties
Soak the dried apricots in hot water for 30 minutes to rehydrate them. Peel and quarter 2-3 sweet onions. Set aside.
Cube your chicken breasts and add them to a bowl. Add the white wine vinegar, brown sugar, apricot jam, minced garlic, bay leaves, fresh thyme, black pepper, yellow curry powder, and turmeric to the chicken. Toss everything together until the chicken is well coated.
Cover and refrigerate for 1 hour. Be sure to let the chicken rest at room temperature for 15-20 minutes before adding it to the grill.
Build the Kabobs
Add one piece of marinated chicken, followed by a piece of sweet onion, then the rehydrated apricots. Repeat until you have 4 loaded skewers. You can add 3-4 pieces of chicken per skewer.
Heat your grill to 400-450 degrees Fahrenheit. Brush the grill with olive oil to help prevent the protein from sticking. Grill for 12-15 minutes flipping halfway through. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.
Storage
Any leftovers can be stored in an airtight container in the refrigerator for three to four days. Reheat in the microwave.
Sosaties (South African Kabobs)
Ingredients
Chicken Skewers
- 1 lb. chicken breasts, cubed
- 2-3 sweet onions, quartered
- ½ cup dried apricots, soaked in hot water
Marinade
- ¼ cup white wine vinegar
- ¼ cup light brown sugar
- ¼ cup apricot jam
- 2 teaspoons garlic minced
- 1 tablespoon yellow curry powder
- 1 teaspoon turmeric
- ½ teaspoon cracked black pepper
- 2 bay leaves
- 2-3 sprigs thyme
Equipment
- 1 gas grill
- 4 metal or wooden skewers be sure to soak wooden skewers in water to prevent burning
Instructions
- Soak the dried apricots in hot water for 30 minutes to rehydrate them. Peel and quarter 2-3 sweet onions. Set aside. Cube your chicken breasts and add them to a bowl.
- Add the white wine vinegar, brown sugar, apricot jam, minced garlic, bay leaves, fresh thyme, black pepper, yellow curry powder, and turmeric to the chicken. Toss everything together until the chicken is well coated.
- Cover and refrigerate for 1 hour. Be sure to let the chicken rest at room temperature for 15-20 minutes before adding it to the grill.
Build the Skewers
- Add one piece of marinated chicken, followed by a piece of sweet onion, then the rehydrated apricots. Repeat until you have 4 loaded skewers. You can add 3-4 pieces of chicken per skewer.
- Heat your grill to 400-450 degrees Fahrenheit. Brush the grill with olive oil to help prevent the protein from sticking. Grill for 12-15 minutes flipping halfway through. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.
