Sosatie Recipe — South African Marinated BBQ Skewers
Deel
Sosaties are the marinated skewers of the South African braai — and the only dish in the grilling tradition that has its roots in Cape Malay cuisine, not European or indigenous traditions. The sweet-spicy curry-apricot marinade is distinctive: fruity, slightly spicy, and deeply flavorful due to the long marinating time. Here’s the recipe.
Where do sosaties come from?
Sosaties are the direct legacy of the Cape Malay community — slaves and laborers brought to the Cape Colony from Malaysia, Indonesia, and India in the 17th and 18th centuries. They brought with them their own knowledge of spices: curry, turmeric, cumin, and the custom of preserving meat in sweet and sour marinades.
The word sosatie likely comes from Malay: sate (skewer) + saus (sauce). The apricot jam in the marinade — a later European addition — made the dish uniquely South African. More about braai culture: South African Grilling — The Braai Culture.
Ingredients for sosaties with curry-apricot marinade
For the sosaties (4 servings):
- 600 g boneless lamb leg or chicken thighs, cut into 3–4 cm cubes
- 1 large onion, cut into wedges
- 1 green bell pepper, cut into 3 cm pieces
- 8–10 dried apricots
- Bamboo skewers (soaked in water for 30 min)
For the curry-apricot marinade:
- 3 tbsp apricot jam
- 2 tbsp apple cider vinegar
- 2 tsp mild curry powder
- 1 tsp turmeric
- 0.5 tsp ground cumin
- 2 cloves garlic, minced
- 1 tsp salt
- 2 tbsp sunflower oil
- Optional: 1 tsp sambal oelek for extra heat
Lamb is traditional for sosaties and provides more depth of flavor. Chicken is more accessible and marinates faster (4 hours is sufficient). Use chicken thighs, never chicken breast — it becomes too dry on the grill.
How to make sosaties step by step?
Mix all marinade ingredients thoroughly. Taste — the marinade should have a clear balance of sweet (apricot), sour (vinegar), and spices (curry, cumin). Adjust to taste.
Combine meat cubes with the marinade in an airtight container. Ensure each piece is well coated. Marinate for at least 8 hours in the refrigerator — preferably overnight. The acidity of the vinegar slightly breaks down the meat, making it more tender.
Thread the meat alternately with onion, bell pepper, and dried apricot onto the soaked skewers. Start and end with a piece of meat. The apricots will caramelize on the grill, giving a sweet, slightly charred flavor.
Grill the sosaties over medium direct heat for 6–8 minutes per side. The sugars in the apricot marinade caramelize quickly — do not use too high heat or they will burn. Internal temperature for lamb: 65–68°C for medium-rare, 74°C for well-done. Chicken: 74°C.
Serve the sosaties directly from the fire with yellow rice (rice with turmeric and raisins), chakalaka, or a simple green salad. The remaining marinade can be reduced in a saucepan to make a sauce.
Sosaties are one of the few braai dishes that are marinated — the rest of the South African grilling tradition uses dry seasoning or just salt. More: Sosatie — Wikipedia.
Sosaties with dry rub instead of marinade
No time for 8 hours of marinating? Use a dry rub approach: sprinkle the meat cubes with curry powder, turmeric, cumin, and salt — 30 minutes before grilling. Thread the skewers with apricots and brush them with a thin layer of apricot jam once on the grill. You'll get a similar sweet-spicy flavor profile in a fraction of the time. More on when dry rub works better: Dry Rub vs. Marinade per Culture.
See BBQ Spices by Country for how the Cape Malay spice influence shaped the South African braai.
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