What's the big idea?
Cape Malay Kebabs (Sosaties)
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.
Here's the list of what you need:
What To Do
- 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
- 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