Introduce your grill to the flavors of South Africa this summer!

Sosaties are skewered meat, usually made with lamb. They are beyond delicious with apricot and basil.

Subscribe to Sweet Paul


Serves 4

½ cup apricot jam

1 cup balsamic vinegar

¼ cup apricot nectar

3 tablespoons curry powder

4 garlic cloves, minced

2 tablespoons fresh ginger, minced

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon allspice

pinch of cayenne

fresh bay leaves

salt and pepper, to taste

1½ lbs boneless leg of lamb, cut into 1" cubes

½ lb dried apricots

  1. Combine the jam, vinegar, apricot nectar, curry powder, garlic, ginger, coriander, cumin, allspice, and one bay leaf in a saucepan and bring to a boil.
  2. Stir well, and take off the heat and let cool completely.
  3. Season generously with salt and pepper.
  4. In a bowl, add the lamb and the marinade, reserving some for basting.
  5. Toss to coat.
  6. Refrigerate and marinate for at least 2 hours.
  7. In another bowl, cover the apricots with boiling water and let sit for about an hour, until they have plumped up to almost double the size.
  8. Soak wooden skewers in water for at least a half hour.
  9. Thread the lamb and apricot onto the skewers, using folded fresh bay leaves in between.
  10. Grill for about 10–15 minutes, basting with marinade, until the lamb is medium rare.


I love lamb, but you could certainly swap in beef or chicken into this recipe!

Photography by Christina Holmes | Food Styling by Eugene Jho | Prop Styling by Courtney de Wet

Made it? Tell us about it–