You may use lamb, beef or chicken to make the sosaties.

 

 

3 lbs of meat cut into 1 inch cubes

2 Large Onions

3 Large Bell Peppers

 

 

For the marinade:

4 large cloves garlic

1 teaspoon salt

1 dessert spoon ground black pepper

4 crushed bay leaves

½ cup white wine vinegar

1 tablespoon sugar

8 tablespoons Malay style curry powder (sweet and mild yellow curry powder)
2 tablespoons apricot preserves

 

 

To make the marinade:

Dissolve the sugar in the vinegar, add all of the remaining ingredients and chill overnight

Cube the meat, mix with the marinade and marinate the meat for at least six hours

Cut the onion and bell peppers into pieces that will easily slide onto a skewer

Assemble the sosaties by alternating a cube of meat, an onion slice and a bell pepper slice. Return the sosaties to the marinade until you are ready to grill them

 

Grill over medium heat.

 

 

Serves 12 as an appetizer.

 

 

PAIRINGS:

The lamb and beef soasaties will pair well with Landskroon Pinotage, Hugo's Hill Shiraz, Brsitle Stonehill Red, Bristle Stonehill Dry cabernet Sauvignon Rose, Heron's Nest cabernet Sauvignon/Pinotage and Simonsvlei Lifestyle Sweet Shiraz.