Anny’s Sosaties (Kebabs)

Ensure that meat is of good quality with excess fat removed. Pour some coarse sea salt over meat cubes and place it in the fridge to rest.

Marinade:

In a large heavy skillet or pot with lid, melt butter and add chopped onions. Let the onions slowly sweat and soften over low heat. Add brown sugar and caramelize the onions.

Next add spices to the skillet: turmeric, curry powder, coriander, fennel, bay leaves, cinnamon and black pepper. Stir over low heat for approximately 1 minute.

Add grated onion with its juices, garlic and ginger. Put the lid on and let it sweat for approximately 1 minute.

Add muscadel or sherry, vinegar, chutney, apricot jam, raisins and lemon leaves. Put the lid back on and let rest over very low heat for 15 – 20 minutes.

Remove from heat and let cool down.

Once the marinade is completely cooled down, add to the meat cubes. Mix through properly and leave in the fridge for at least 24 hours.

Cut the whole onions in quarters and loosen leaves. Cut peppers in squares of about 3 cm x 3 cm.

Skewer a piece of meat, followed by an onion, another piece of meat, pepper, meat, peach/apricot, and repeat. Place skewers back in the marinade and save till ready to cook.

These are best grilled over medium coals for about 20 – 25 minutes till done to taste.

Prepared sosaties can be frozen with success in the marinade. Defrost thoroughly before cooking.