Lamb Sosaties

Sosaties are South Africa’s answer to the kebab, and no braai is complete without a few skewers sizzling on the coals. The marinade is the soul of the dish: curry, apricot jam, and vinegar work together into a sweet-sour glaze that caramelizes beautifully over the fire. The word comes from the Malay sate, and the tradition is a gift from the Cape’s early spice trade.

Sweet-sour skewers with charred, sticky edges

Lamb cubes marinate overnight until the apricot and curry have soaked deep into the meat, then grill into tender, lacquered bites with a faint tang of vinegar. The onions and bay leaves threaded between the lamb soften and catch the glaze, making every other skewer taste incomplete. Serve them straight off the fire with rice and a crisp salad.

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