Sosaties are South African grilled skewers of spiced or curried meat. In this
recipe, cubes of pork are marinated in a delicious fruity marinade, which
includes apricot jam and the famous Mrs Ball’s chutney, then threaded with
chunks of onion and colourful capsicum.
1kg pork, cut in cubes
Red and green capsicums, cut into chunks
2 large onions, cut into wedge
1-2 tbsp Spice Fusion Cape Malay Curry blend
2 tsp salt
2 tsp chilli flakes, optional
2 tbsp turmeric
4 tbsp apricot jam
4 tbsp brown sugar
4 tbsp lemon juice
4 tbsp Mrs Ball’s (or your favourite fruit) chutney
½ cup olive oil
½ cup red wine vinegar
Combine all marinade ingredients, add the pork cubes and mix well.
Thread pieces of capsicum, onion and pork onto skewers.
If you have time, marinate kebabs in a sealed container in the fridge for a few
hours or overnight, turning occasionally.
Remove from the fridge one hour before cooking.
Prepare the braai or grill to medium-high heat and brush the grill with oil.
Grill kebabs for 4 minutes, basting with ½ cup of the reserved marinade.
Continue grilling the kebabs until browned and cooked, turning occasionally.