Cape Malay Sosaties Kabobs Food
CAPE MALAY SOSATIES (KABOBS)
Serve these tasty sosaties over rice and chopped fruit such as banana or mango. The marinating time is at least overnight and up to 3 days, plan accordingly. You can also use beef or pork (pork is totally non-traditional) for this recipe. You can use the lemon water as a substitute, however Tamarind is traditionally used in this recipe to add a sour note to balance the sweet flavour. The easiest way to buy tamarind is in cans (Goya) in the Mexican Food section. But it is also sold in packets as a pulp, it looks like pulped dates. You will not be using the pulp, but water made from the pulp. Soak about 100 grams of pulp in water for 10-20 minutes. Squeeze the tamarind pulp with your hand to squeeze out the sour juices. Use the water and keep the pulp in the fridge to reuse. You can reuse the pulp several times until it loses it sourness.
Provided by NcMysteryShopper
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 419.8, Fat 3.7, SaturatedFat 0.8, Cholesterol 99.7, Sodium 170.9, Carbohydrate 44, Fiber 5, Sugar 29.9, Protein 42.6
SOSATIES (SOUTH AFRICAN KABOBS)
This is a Cape Malay recipe, and traditionally it is made with lamb. Since lamb isn't readily available here, I've only used beef. According to this recipe, usually only meat is threaded onto the skewers. However, I do like to add some cubed onions to intersperse with the meat. They are served with a slightly sweet sauce made from the marinade and flavored long grain rice. Prep and cooking time do not include the marinating time!! From Classic International Recipes.
Provided by breezermom
Categories Lamb/Sheep
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 16
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.
SOUTH AFRICAN LAMB SOSATIES (KEBABS)
This is a traditional South African braai (bbq) dish that can also be prepared using venison or beef. This dish is best if meat and vegetables are allowed to marinate overnight before grilling.
Provided by BOEREWORS
Categories World Cuisine Recipes African
Time 9h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 31.9 g, Cholesterol 12.2 mg, Fat 3.3 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 0.9 g, Sodium 35.2 mg, Sugar 27.3 g
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