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Flavorful Sosaties Lamb Skewers Recipe with Easy Apricot Marinade

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Juicy and tangy South African-style lamb skewers marinated in a sweet and spiced apricot glaze, perfect for grilling and gatherings.

Ingredients

Scale
  • 2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes
  • Wooden or metal skewers (soak wooden skewers in water for 30 minutes to prevent burning)
  • ½ cup apricot preserves
  • 3 tablespoons white vinegar or apple cider vinegar
  • 2 tablespoons vegetable oil or olive oil
  • 1 tablespoon soy sauce
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon mild chili flakes (optional)
  • 3 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: fresh cilantro or parsley, chopped; thinly sliced red onion or spring onions; lemon wedges

Instructions

  1. Prepare the marinade: In a medium bowl, combine ½ cup apricot preserves, 3 tablespoons vinegar, 2 tablespoons oil, 1 tablespoon soy sauce, 2 teaspoons ground coriander, 1 teaspoon turmeric, 1 teaspoon chili flakes (if using), and minced garlic. Whisk well until smooth and evenly blended.
  2. Season the lamb: Place the lamb cubes in a large mixing bowl. Pour the marinade over the lamb, then sprinkle in salt and pepper to taste. Toss everything gently to coat all pieces evenly.
  3. Marinate: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, ideally 3-4 hours. If short on time, 30 minutes works in a pinch.
  4. Prepare skewers: Soak wooden skewers in water for at least 30 minutes if using. Thread the marinated lamb cubes onto skewers, leaving space between pieces for even cooking.
  5. Preheat grill or grill pan to medium-high heat (around 400°F). Lightly oil the grill grates or pan to prevent sticking.
  6. Cook the sosaties: Place skewers on the grill and cook for 10-12 minutes, turning every 3-4 minutes to char all sides. Aim for an internal temperature of 145°F for medium-rare.
  7. Rest and serve: Remove skewers from heat and let rest for 5 minutes. Garnish with chopped cilantro or parsley, sliced onions, and a squeeze of lemon juice.

Notes

Soak wooden skewers for 30 minutes before grilling to prevent burning. Reserve some marinade before adding lamb to baste skewers during cooking but do not reuse marinade that touched raw meat. Use a meat thermometer for best results. Avoid overcrowding skewers for even cooking. Rest meat after grilling for juicier results. Can be baked at 425°F for 15-20 minutes if no grill is available.

Nutrition

Keywords: sosaties, lamb skewers, apricot marinade, South African recipe, grilled lamb, barbecue, easy marinade, lamb kebabs

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