SOSATIES

Sosaties also known as kebabs are a classic staple of a traditional South African Braai. We have
a delicious recipe for you.
Ingredients
Meat
500 g Beef Rump Steak
500 g Lamp Rump Steak
500 g Pork Rashers
Vegetables
1 Red Capsicum
1 Green Capsicum
1 Yellow Capsicum
Sauce
2 tbsp of Marina Lighthouse Salt
Vinegar
1 tsp Marina Lighthouse Pepper
4 tsp Mild Curry Powder
2 tsp Turmeric
2 Large Onions
1 cup Brown Sugar
1 cup White Vinegar
1 cup Apricot Jam
4 tsp Cooking Oil
For frying onions
1 tsp Nutmeg
2 Cloves
2 Bay leaves
Add some dried apricots on the skewers with the meat and capsicums (Optional)
Preparing the marinade
1.       Cut two big onions into rings. The onions will help hold the marinade on the sosaties, giving it some additional flavour.
2.       Place the onions into your camp oven or frying pan and fry them in oil until soft and caramelised.
3.       To make the sauce, add the curry, turmeric, bay leaves, nutmeg, cloves, salt and pepper into the pot/pan with the onions and stir it well for about 5 minutes while it simmers.
4.       Add the vinegar, brown sugar, and apricot jam into the pot, stirring it continuously not to burn. The marinade must have a thick consistency to stick to the sosaties meat while marinating and cooking. If you think your marinade is not thick enough, add some corn starch, The marinade should cook for about 20 minutes.
 
Preparing the sosaties
1.       Cut the pork, lamb and beef into 2.5cm x 2.5cm pieces and place them into a casserole. (Do not cut off any fat from the meat to add more flavour.)
2.       Remove the seeds from the capsicums and chop them into 2.5cm x 2.5cm pieces.
3.       When threading the skewers, alternate between the meats and capsicum colours, so you end up with a sosatie that resembles a rainbow and has something of everything on each skewer.
4.       When the marinade has cooled down completely, pour it over the sosaties in a casserole and leave to marinate overnight. Make sure all the sosaties are covered well. Turn the casserole/container every couple of hours to ensure all the sosaties are covered in the marinade.
Braai’ing the sosaties
1.       Take the sosaties out of the fridge. For the best results, it is best to let it marinate overnight. However, if you are in a rush, you can braai it after about an hour or two in the marinate.
2.       Arranging the sosaties in the Camp Braai will make it very easy to grill over very hot coals as you will only need to turn the camp braai to flip all of the sosaties simultaneously. This will also help the meat not come off the skewers and cook evenly.
Because there is pork in the sosaties, we recommend cooking these sosaties for at least 15 - 30 minutes, turning them frequently although, depending on how you like your meat you can decide when they are ready. Try not to overcook them, you want them nice and moist.
You can also add more marinade each time you turn the sosaties.
3.       The leftover marinade is great as a gravy with pap/polenta. Place the leftover marinade back on the fire and cook it for 20 minutes until the marinade is heated through.
 
Serve the sosaties with pap/polenta and marinade sauce.
Adapted from https://www.ozbraai.com.au/recipes/three-meat-curry-sosaties-kebabs/