Cape Malay Sosaties Kabobs Recipes

Steps:

• For the marinade, cook the onion and garlic in hot oil till the onion is tender but not brown. Stir in the curry powder, sugar, and 1/2 tsp turmeric. Remove from the heat. Stir in the lemon juice, chili peppers, bay leaf, and 1/2 cup water. Let cool.
• Place the lamb or beef in a plastic bag set in a bowl. Add the marinade. Chill 8-12 hours, turning bag often. Drain the lamb (or beef), reserving the marinade.
• Strain the marinade, discarding the vegetables. Divide the marinade, use 1/3 for basting the sosaties while cooking; set aside 2/3 for the serving sauce.
• Thread the lamb or beef on 8 short skewers. (If using bamboo or wood skewers, soak in water before using). These are typically grilled in South Africa, and if so, you need to start your grill. You can also broil them. If so heat your broiler.
• Combine the rice, 1/2 tsp turmeric, saffron, 2 cups cold water, and 1/2 tsp salt; Cover. Bring to a boil, and immediately reduce heat. Cook 14 minutes more (do not lift cover!). Remove from heat; let stand, covered, for 10 minutes.
• Grill or broil the lamb for 10 to 12 minutes or until desired doneness, brushing with 1/3 of the reserved marinade and giving a quarter turn every 3 minutes. (If broiling, broil 4 inches from heat.)
• While the sosaties are cooking, bring 2/3 of the marinade to a boil; reduce heat. Simmer, uncovered for 5 to 6 minutes to reduce.
• Serve the sosaties over rice, and pass the sauce.

Steps:

• Saute the garlic and ginger in oil until soft, about one minute. Add dry ingredients and stir for approximately 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool.
• Skewer meat alternating with apricots and onions (red peppers can be used for more color and flavor).
• Cover skewers with cooled marinade. Cover and marinate overnight or up to 3 days in the refrigerator.
• Grill the skewers over high heat basting with the leftover marinade.
• The marinade can be used as a sauce, simply boil for 3 minutes.

Steps:

• Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
• 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.
• Preheat grill to medium heat and lightly oil grate.
• Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.