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South African
Cape Malay Kebabs (Sosaties)

What's the big idea?

Malaysian-influenced South African kebab dish, great on a barbecue. Serve with Yellow Rice and a green salad.
NB - these have a long marination period, so you need to prepare well in advance.

Shopping List

Here's the list of what you need:

  • 2 medium onions, chopped
  • 1 tablespoon vegetable oil
  • 2 teaspoons curry powder (or paste)
  • 1 teaspoon ground turmeric
  • 1 teaspoon brown sugar
  • 2 teaspoons cornflour
  • 4 tablespoons malt vinegar
  • 2 tablespoons apricot jam (or mango chutney)
  • 5 dried lemon leaves - if not available, try kaffir lime leaves
  • Salt and black pepper
  • 1lb lean cubed beef
  • 1lb lean cubed pork

What To Do

  • Heat the oil in a frying pan, and fry the onion until golden
  • Add 300ml water to the pan, along with the turmeric, curry powder/paste, sugar, cornflour, vinegar and jam/chutney
  • Bring to the boil, reduce the heat and simmer for 5 minutes
  • Remove from the heat and allow to cool
  • Transfer the marinade to a large bowl, add the lemon/lime leaves, salt, pepper and meat
  • Cover with clingfilm and refrigerate for at least 12 hours - up to 48 hours is good!
  • Thread the meat onto skewers and cook over a barbecue (or under a hot grill) for 15-20 minutes, turning occasionally
  • Meanwhile, trasfer the remaining marinade to a saucepan and bring to the boil. Simmer for a few minutes, and serve with the kebabs

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