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.
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
Very nice recipe. Good to see some South African recipes on here. Keep up the good work. - 29 Sep 2008
recipe was great, maybe people should try to make the recipe the way it was written. - 29 Sep 2008