SOSATIES or South African Shish Kebabs
- Number of Servings: 8
Ingredients
1 pound pork tenderloin, cut into 1-inch cubes1/2 pound lamb shoulder or leg, cut into 1-inch cubes, or more porkFor the marinade:2 tablespoons dark brown sugar, plus 1 to 2 tablespoons to finish the sauce1 tablespoon curry powder, plus teaspoon to finish the sauce2 teaspoons coriander seeds2 teaspoons black peppercorns2 teaspoons salt2 cups dried apricots1 onion, thinly sliced 4 strips orange zest (remove them with a vegetable peeler)1-1/2 cups dry red wine1/2 cup red wine vinegar1/4 cup extra virgin olive oil1/2 cup heavy cream, plus 2 tablespoons for the sauce (optional see Note)To finish the kebabs:1 onion, peeled3 strips bacon, cut into 1-inch piecesTo finish the sauce: 2 tablespoons butter2 tablespoons apricot jam, or to taste
Episode: 310 - Out of Africa
Africa. Where mankind, grilling, and civilization began. Today, we take you to this mysterious, multi-cultural continent, where complex flavors and grilling techniques show just how far we've evolved since a human ancestor called Homo erectus became the first animal to cook his dinner. For starters, a South African specialty-incendiary piri-piri chicken wings. Then a Cape Malay twist on shish kebab-sosaties-pork and lamb skewers perfumed with red wine, dried fruit, and curry. From Nairobi, our grand finale: Kenyan spit-roasted lamb with sweet sour mint glaze-a reminder of the once-long reach of the British Empire.
Recipes In this Episode:
Piri Piri Wings
Sosaties
Sweet Sour Mint Sauce
Kenyan Spit-Roasted Lamb
Place the pork and lamb in a large nonreactive bowl or baking dish. Sprinkle the sugar, curry powder, coriander seeds, peppercorns, and salt over the meat and stir to mix. Add the apricots, onions, orange zest, red wine, vinegar, and oil and stir to mix. Note: In the old days, Afrikaaners would add sour milk or heavy cream to the marinade for extra richness. Most younger grill masters omit it. Ive made it optional, but I like the richness it adds.
Marinate the lamb in the refrigerator, covered, for 2 to 4 hours-the longer, the richer the flavor.
Meanwhile, cut the onion in half widthwise and cut each half in quarters. Break the quarters into individual layers.
Drain the lamb in a large fine-meshed strainer over a large saucepan. Thread the marinated lamb and apricots and the onion layers and bacon strips onto the skewers to make kebabs, alternating the ingredients, beginning and ending with lamb chunks. Refrigerate until grilling.
Boil the marinade over high heat until thick and reduced by one-third, 10 to 15 minutes. Whisk in the butter, apricot jam, brown sugar and additional teaspoon curry powder. If you used heavy cream in the marinade, add 2 tablespoons to the sauce. Continue boiling and whisking until the sauce is thick and richly flavored. Correct the seasoning, adding sugar or salt to taste: the sauce should be a little sweet and richly flavored. Pour of the sauce into a small bowl for basting.
Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.
Grill the kebabs until browned on the outside and the meat is cooked through, 2 minutes per side, about 8 minutes in all. After 4 minutes, start basting the sosaties with the sauce set aside for that purpose.
Serve the sosaties at once. Unskewer the ingredients onto the plates and spoon some of the sauce on top, serving the remainder on the side.
Number of Servings: 8
Recipe submitted by SparkPeople user CHUCKLES0719.
Africa. Where mankind, grilling, and civilization began. Today, we take you to this mysterious, multi-cultural continent, where complex flavors and grilling techniques show just how far we've evolved since a human ancestor called Homo erectus became the first animal to cook his dinner. For starters, a South African specialty-incendiary piri-piri chicken wings. Then a Cape Malay twist on shish kebab-sosaties-pork and lamb skewers perfumed with red wine, dried fruit, and curry. From Nairobi, our grand finale: Kenyan spit-roasted lamb with sweet sour mint glaze-a reminder of the once-long reach of the British Empire.
Recipes In this Episode:
Piri Piri Wings
Sosaties
Sweet Sour Mint Sauce
Kenyan Spit-Roasted Lamb
Place the pork and lamb in a large nonreactive bowl or baking dish. Sprinkle the sugar, curry powder, coriander seeds, peppercorns, and salt over the meat and stir to mix. Add the apricots, onions, orange zest, red wine, vinegar, and oil and stir to mix. Note: In the old days, Afrikaaners would add sour milk or heavy cream to the marinade for extra richness. Most younger grill masters omit it. Ive made it optional, but I like the richness it adds.
Marinate the lamb in the refrigerator, covered, for 2 to 4 hours-the longer, the richer the flavor.
Meanwhile, cut the onion in half widthwise and cut each half in quarters. Break the quarters into individual layers.
Drain the lamb in a large fine-meshed strainer over a large saucepan. Thread the marinated lamb and apricots and the onion layers and bacon strips onto the skewers to make kebabs, alternating the ingredients, beginning and ending with lamb chunks. Refrigerate until grilling.
Boil the marinade over high heat until thick and reduced by one-third, 10 to 15 minutes. Whisk in the butter, apricot jam, brown sugar and additional teaspoon curry powder. If you used heavy cream in the marinade, add 2 tablespoons to the sauce. Continue boiling and whisking until the sauce is thick and richly flavored. Correct the seasoning, adding sugar or salt to taste: the sauce should be a little sweet and richly flavored. Pour of the sauce into a small bowl for basting.
Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.
Grill the kebabs until browned on the outside and the meat is cooked through, 2 minutes per side, about 8 minutes in all. After 4 minutes, start basting the sosaties with the sauce set aside for that purpose.
Serve the sosaties at once. Unskewer the ingredients onto the plates and spoon some of the sauce on top, serving the remainder on the side.
Number of Servings: 8
Recipe submitted by SparkPeople user CHUCKLES0719.
Nutritional Info Amount Per Serving
- Calories: 404.4
- Total Fat: 23.0 g
- Cholesterol: 94.1 mg
- Sodium: 773.7 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.5 g
- Protein: 25.0 g
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