A staple of any African Braai, South African Sosaties are skewers of tender meat, typically lamb, marinated with curry and apricot jam and grilled along with dried apricots. Cooked over an open flame these lamb and apricot kebabs are simple, yet delicious.
Cube the lamb into roughly 2 inch cubes and set aside.
Make the Marinade
Combine all of the marinade ingredients in a bowl and mix well to combine. Add the cubed lamb, cover with plastic wrap and marinade in the refrigerator for at least 4 hours, or overnight.
Prepare the skewers
If using, cut the red onion into 2 inch pieces.
Place the lamb, onion, and dehydrated apricot on the skewers, alternating between the 3. Be careful not to poke yourself with the sharp skewers.
Grill the sosaties
Heat your grill, smoker, or fire pit to a medium high heat (about 400 degrees).
Grill the sosaties over direct heat. Rotate and flip them about every 5 minutes to prevent them from burning. Check the meat with a meat thermometer and remove when they reach your desired temp.