Beef Sosaties and South African Wine

Africa

Beef Sosaties and South African Wine

Sosaties are South African kebabs marinated in a sweet curry sauce. Our beef version is tender, lightly caramelized, and everything you want in a summer barbecue recipe. 

Ingredients

• 1 lb beef roast (sirloin tip or top sirloin)
• 12 dried apricots
• 1 onion, halved and quartered
• 6 barbecue skewers

0 1 2 3 4 5 For the Marinade

¼ c apricot jam

2 Tb white wine vinegar

2 garlic cloves, sliced

1 inch fresh ginger, peeled and sliced (or ¼ tsp ground ginger)

1 Tb curry powder

1 bay leaf, crumbled

Instructions

Preparing the Meat

Trim the meat of any membrane pieces and cut it into roughly 1 inch cubes. Set the cubed meat aside in a flat bottomed container.

In the food processor, add the apricot jam, vinegar, sliced garlic, ginger, and curry powder. Process until the mixture is smooth. Stir in the bay leaves and spoon the marinade over the beef chunks. Mix well.

Cover the meat and refrigerate for at least 2 hours (up to 12 hours).

Preparing to Grill

One hour before cooking heat 1 cup of water to a boil. Add the apricots to the water and let stand for one hour for the apricots to plump.

Remove the meat from the refrigerator.

If you are using wooden skewers, soak them in cold water for 10-15 minutes.

Thread the marinated meat cubes, plumped apricots, and onion slices onto the soaked skewers.

Preheat your grill to medium high heat. (Roughly 400F. You should be able to hold your hand a few inches above the grill grate for 4-5 seconds.)

Grilling the Sosaties

Grill the sosaties for 3-4 minutes a side, turning once the meat begins to show some nice grill marks. Brush with excess marinade if desired,

Serve immediately with a salad, and baked potatoes or rice.