Kebabs

Traditional Apricot Sosaties

Name: Traditional Apricot Sosaties
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4-6 people
Ingredients: 1 kg rump steak; 2 red onions, peeled, halved and cut into wedges; 125 g whole dried apricots; Sosatie marinade; Olive oil; 1/2 red onion, chopped; 1 garlic clove, crushed; 1 Tbsp. fresh ginger, grated; 1 Tbsp. curry powder (mild, medium or hot); 1 tsp turmeric; 5 Tbsp. apricot jam; 1/2 cup red wine vinegar; 1 Tbsp. brown sugar; 1 bay leaf; Salt and freshly ground black pepper

Please note – this recipe requires ingredients to be prepared in advance and left to marinate in the refrigerator overnight for maximum flavour and tenderness.

Method

Heat a splash of olive oil in a saucepan over a medium heat and sauté the onions until translucent.
Add the garlic, ginger, curry powder, turmeric and fresh chopped chilli to the saucepan and cook for another minute.
Stir in the apricot jam, red wine vinegar, brown sugar and bay leaf and bring to a boil. Turn the heat to low and simmer until the sauce has thickened. Season to taste with salt and pepper.
Remove the sauce from the heat and leave to cool completely.
In the meanwhile, slice the rump into 3cm cubes and remove any excess fat from the steak.
Pour the sauce into a zip lock bag, add the beef cubes and marinate overnight in the fridge.
Remove the rump from the marinade (keeping the sauce for later) and prepare the sosaties by threading the beef cubes onto skewers alternating a red onion wedge, beef cube and two dried apricots.
Grill the sosaties on a hot fire or griddle pan, turning to cook on all sides to your preferred doneness; it will take approximately 8 minutes for medium-rare which is recommended.
Whilst the skewers are cooking, bring the marinade to a boil in a small saucepan and simmer for 3 to 4 minutes. Serve it hot as a dipping sauce for the sosaties.
Enjoy these traditional South African sosaties with other braai meat and a variety of salads.