Lamb and apricot kebabs

    Lamb and apricot kebabs

    6saves
    8hours50min


    19 people made this

    This is a South African braai (barbecue) kebab - a sosatie - that could also be made with venison or beef. Leave the meat and vegetables to marinate overnight for best flavour.

    Ingredients
    Serves: 8 

    • 225g low fat natural yoghurt
    • 2 teaspoons curry powder
    • 1 tablespoon caster sugar
    • 1 tablespoon vegetable oil
    • 1 large onion
    • 220g diced lamb
    • 350g dried apricots
    • 8 skewers

    Directions
    Preparation:30min  ›  Cook:20min  ›  Extra time:8hours marinating  ›  Ready in:8hours50min 

    1. Make the sauce by mixing together the yoghurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
    2. Peel and cut the onion into 3cm pieces. Thread skewers alternating lamb, onion and dried apricot. Place them into a large flat container and pour in the sauce. Make sure the kebabs are well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
    3. Preheat barbecue to medium heat and lightly oil cooking grate.
    4. Cook the kebabs over medium heat for 8 to 10 minutes on each side, or till done to your preference.

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    Reviews (4)

    by
    0

    Altered ingredient amounts. this was okay as a marinade; a little bland but it did make the lamb tender. I used lamb pieces bone in and didn't make kebabs. I kept all other ingredients the same sans the apricots which I omitted. I did add salt to the marinade. The onion was overpowering after it had sat in the yoghurt overnight and I used a medium onion cut into chunks. Personal choice but I prefer to make a marinade out of the "Mixed Grill of Sausage, Chicken and Lamb With Tandoori flavourings". All said, it did make the lamb very tender and I was very glad to try a South African recipe. Thanks! - 29 Sep 2008

    by
    0

    Very nice recipe. Good to see some South African recipes on here. Keep up the good work. - 29 Sep 2008

    by
    0

    recipe was great, maybe people should try to make the recipe the way it was written. - 29 Sep 2008

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