Traditional Cape Malay Sosaties (Kebabs)

These popular kebabs are served with bbq “wokked” veg.The kebabs have a very gentle curry flavour and smell absolutely wonderful on the BBQ. Lamb, chicken and fish all work really well.

  • 1 tsp of freshly cru shed garlic, or garlic paste
  • 2 large cloves of garlic squeezed
  • 2 medium sized onions (chopped)
  • 120 mls sherry
  • 70mls water
  • 100mls white vinegar
  • 4 tsp of curry powder
  • 4 tsp brown sugar
  • 1 chopped red chilli
  • 3  bay leaves
  • The zest of half an orange and half a lemon
  • 1/4 tsp salt
  • 3 tsp olive oil
  • 1 pkt dried apricots
  • Stainless steel kebab skewers
  

  1. Cut the lamb, chicken or fish into 2cm cubes and mix well&nbs p; with garlic and ginger
  2. Use 2 teaspoons of olive oil to saute onions
  3. Add sherry, vinegar, water curry powder salt and sugar
  4. Boil for a couple of minutes
  5. Add bay leaves, chilies and zest to the mixture6. Leave until cold. (This is important! Your mixture must be absolutely cool)
  6. Add the remainder of the olive oil to the mixture..
  7. Pour over meat, fish or chicken.
  8. Cover refrigerate and leave to marinate over night.
  9. Thread the meat, fish or chicken onto the skewers 3 pieces at a time and then put a piece of apricot onto your&n bsp; skewer and continue with the meat, fish or chicken
  10. BBQ until cooked and baste well with the balance of the marinade at the last minute making sure that the  sauce  is heated through on your meat

Posted 16/12/2010 01:03:51

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