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Dried Apricot and Lamb Sosaties

Sosaties, South African kebabs, are among the most popular dishes at an braai. Lamb sosaties are the national favorite, but beef, pork and chicken are also common. The meat or poultry is marinated in a spicy curry and apricot sauce, and then grilled until crisp on the outside but still moist and tender inside.

Course Barbecue
Cuisine African
Keyword Apricot, Lamb
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 2 hours
Total Time 2 hours 45 minutes
Servings 4 people


  • 4 lbs of lamb
  • 12 -16 dried apricots good quality
  • 1 onion peeled and each onion cut crosswise into 3-4
  • 12 -16 wooden skewers
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon curry powder
  • 1 teaspoon ground allspice
  • 1 teaspoon brown sugar
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 1 tablespoon red wine vinegar
  • 1/2 cup apricot jam


  1. Combine the jam, vinegar, curry powder, garlic, salt, ginger, cinnamon, allspice, brown sugar, and paprika.

  2. Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.

  3. In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.

  4. Thread the lamb cubes, onion and apricots onto the skewers, using 3 apricots per skewer.

  5. Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.

Recipe Video