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Lamb and apricot sosaties recipe

Lamb and apricot sosaties recipe

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Sosatie is a South African dish of meat or veg cooked on a skewers. This version pairs juicy lamb leg steaks with apricots and peppers. The glaze is made with apricot jam, which is a vital ingredient in Afrikaans cooking to add sweetness. Serve alongside flatbreads and a dollop of minty yogurt for your next barbecue. See method

  • Serves 4
  • Takes 25 mins, plus marinating
  • 369 calories / serving
  • Gluten-free

Ingredients

  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 2 tbsp apricot jam
  • 600g lamb leg steaks, diced into 2cm pieces
  • 80g low-fat yogurt
  • 1 tbsp mint sauce
  • 4 apricots, quartered
  • 1 red onion, sliced into 1cm wedges
  • 1 each red and green peppers, cut into 2cm chunks
  • flatbreads, to serve (optional)
  • 1 lemon, cut into wedges​

For the glaze

  • 2 tbsp apricot jam
  • 1 tbsp lemon juice
  • 10g fresh mint, leaves picked, most chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1545kj
    369kcal     18%

  • Fat

    17g 24%

  • Saturates

    6g 32%

  • Sugars

    18g 20%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 20.8g Protein 32g Fibre 3.2g

Method

  1. Mix the vinegar, oil and 1 tbsp apricot jam in a glass bowl. Toss in the lamb to coat, cover and set aside for at least 30 mins or up to 24 hrs in the fridge.
  2. In a separate bowl, mix the yogurt, mint sauce and 1 tbsp apricot jam. Chill until ready to serve. To make the glaze, mix together the jam, lemon juice and chopped mint in a separate bowl. Chill until needed.
  3. To cook, thread the lamb, apricots, red onion and peppers onto 8 skewers (soaked in water for 10 mins if wooden). Barbecue on a direct, high heat for 5-8 mins each side until charred and cooked through. Just before removing from the grill, brush with the apricot glaze. Serve warm with flatbreads, if you like, with lemon wedges and a dollop of the minty yogurt, garnished with the remaining mint leaves.

Tip: These sosaties are best served straight from the coals, but can be stored in an airtight container in the fridge for up to 2 days.

See more Summer kebab recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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