Reviewed: Oct. 10, 2011

Nice. However, being South African, I don't use stew meat for kebabs (Sosaties). A good grade of either lamb/chicken/beef is normaly used. I also add a touch of vinegar, brown sugar, curry to taste and garlic. Enjoy

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Reviewer:

kkimmel507@gmail.com

Cooking Level: Expert

Reviewed: Jun. 16, 2010

This was terrific. I added 2 cloves of garlic and brown sugar instaed of white. Plus some red, yellow and orange peppers and a nice sqwirt of lemon juice. Served them on pawarthas for lunch.

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Reviewer:

BUDDHA

Cooking Level: Expert

Home Town: Cape Town, Western Cape, South Africa

Living In: Mississauga, Ontario, Canada

Reviewed: Nov. 1, 2009

This was delicious. I added 1 tsp of trigosal which is a Colombian spice that can be found on some Spanish supermarkets. I also baked it at 350 degrees for one hour and added tiny potatoes to the skewer. Yum Yum yum.

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Reviewer:

ALEMNIETO

Reviewed: Oct. 5, 2009

This is a delicious recipe. I usually substitute chicken instead of lamb and add more curry powder and sugar to my marinade. I gradually add in more curry powder and sugar until I like the taste. Only adding the suggested amount of curry and sugar is not enough to give the marinade a good flavor. If you're able to find Cape Malay curry powder, try it in the marinade, it's the best. I find that thinner pieces of onion work best for the recipe. This meal is the perfect meal for a warm summer day!

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Reviewer:

Hayley

Cooking Level: Beginning

Living In: Poughkeepsie, New York, USA

Reviewed: Feb. 12, 2006

this was okay as a marinade; a little bland but it did make the lamb tender. I used lamb pieces bone in and didn't make kebabs. I kept all other ingredients the same sans the apricots which I omitted. I did add salt to the marinade. The onion was overpowering after it had sat in the yogurt overnight and I used a medium onion cut into chunks. Personal choice but I prefer to make a marinade out of the "Mixed Grill of Sausage, Chicken and Lamb With Tandoori Flavorings". All said, it did make the lamb very tender and I was very glad to try a South African recipe. Thanks!

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Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Oct. 15, 2005

It is really good to see classic South African recipes. Very few people know what type of food South Africans eat. Having left south africa 2 years ago, it is so difficult to find recipes that I have forgotten. Thank you !! :)

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Reviewer:

cas

Reviewed: Sep. 21, 2004

This was just ok. The marinade was fairly bland but the apricots caramelised nicely on the BBQ and worked well with the meat. Probably won't make again though.

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