If there’s one thing that screams South African heritage on the grid, it’s a proper lamb sosatie. We aren't talking about those dry, store-bought skewers with the neon yellow sauce. This is the real deal - tender leg of lamb, sweet apricot jam, a solid curry kick, and brandy-soaked apricots to take it completely over the edge.
It takes a little patience to let that marinade do its magic, but the bragging rights you'll earn this weekend are 100% worth it.
The Quick Stats
- Prep Time: 20 mins active (plus 24 hours of patience for the marinade)
- Time on the Fire: 10 mins
- Serves: 6–8 mates (with 1.5kg of lamb, you’re feeding a proper crowd)
Your Arsenal (Ingredients)
The Meat & Skewers:
- 1.5kg Leg of lamb, cut into 3cm cubes
- 250g Dried apricots (soaked in a little brandy - because why not?)
- 15ml Cornflour (to thicken the sauce later)
The Legendary Marinade:
- 45ml Smooth apricot jam
- 45ml Curry powder
- 5ml Salt & 3ml Pepper
- 250ml Water
- 500ml White vinegar
- 1 Medium onion, thickly sliced
- 1 Clove of garlic, crushed
- 4 Bay leaves
Step-by-Step Guide
1. The Waiting Game (Day 1)
In a large bowl, whisk together your apricot jam, curry powder, salt, pepper, water, and white vinegar. Toss in your thickly sliced onion, crushed garlic, and bay leaves. Add your cubed lamb, making sure every piece is drowned in that golden marinade. Cover it up and let it rest in the fridge for a full 24 hours.
2. The Build (Day 2)
Grab your skewers (if using wooden ones, soak them in water for 30 minutes first so they don't burn). Thread your marinated lamb cubes, alternating with the brandy-soaked apricots and the chunky onion slices from the marinade.
3. Hit the Coals
You want medium-hot coals for this. Put the sosaties on the grid and braai them for about 3 minutes per side. Keep turning them often so that the sweet marinade caramelises beautifully without catching and burning.
4. The Bonus Sauce
Don't throw away that leftover marinade! Pour it into a small potjie or pan on the side of the fire. Mix your 15ml of cornflour with a tiny splash of water to make a paste, stir it into the boiling marinade, and let it thicken up into a killer dipping sauce.
🔥 Stack Up The Flames > If you pull off these traditional sosaties this weekend, we need to see it. Drop a photo of those caramelised skewers sizzling on the grid into the Braai League app and watch your score climb!
(Recipe inspired by Freshliving)
