South African Lamb Sosaties(Kebabs) Recipe -
  • READY IN 9 hr

South African Lamb Sosaties(Kebabs)

Recipe by  

"This is a traditional South African braai (bbq) dish that can also be prepared using venison or beef. This dish is best if meat and vegetables are allowed to marinate overnight before grilling."

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Ingredients Edit and Save

Original recipe makes 8 kebabs Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    9 hrs


  1. Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
  2. Peel and cut the onion into 1 inch cubes. Thread skewers alternating lamb cubes, onion dried apricot halves. Place them into a large resealable bag and pour in the sauce. Make sure the kabobs are evenly well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
  3. Preheat grill to medium heat and lightly oil grate.
  4. Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Very nice recipe. Good to see some South African recipes on here. Keep up the good work.

Most Helpful Critical Review
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


11 Ratings

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 !! :)

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.

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.

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!

Oct 06, 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!

Nov 02, 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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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 35 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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