Spice up Heritage Day with Makweti Malay Sosaties

Grilling is a big part of the culture in many countries. Here in South Africa, across all of our cultures, it’s almost a part of our DNA!

Traditionally, it’s called a braai (an Afrikaans word, which means “grill or barbecue”) and these tender, spicy sosaties are a popular favourite.

Where Does The Name Sosatie Come From?

Sosaties are a Cape Malay dish and the name comes from the words “sate” meaning skewered meat and “saus”, a spicy sauce in Afrikaans.

While this is a dish that originated in the Cape Malay area, they’ve spread in popularity around the country – they’re just that delicious!


  • 2 tbsp vegetable oil, 2 tbsp
  • 1-2 small onions, very finely diced
  • 2-3 garlic cloves, very finely diced
  • 1 tbsp curry powder
  • 1 tbsp brown sugar
  • 100 ml mild white wine vinegar
  • 150ml dry sherry
  • 4 tbsp apricot jam
  • 1 tsp cornflour
  • 600g ready-to-cook lamb meat (e. g. leg or shoulder), cut into approx. 1.5 cm cubes
  • 50g dried apricots
  • Red onion cut into large quarters – outer section to thread onto kebab
  • Rosemary or Bay leaf sprigs (we used rosemary), leaves stripped from the lower section
  • Vegetable Oil, for the barbecue
  • Lemon Juice, for drizzling
  • Peppercorns, crushed


For the marinade

  1. Heat the oil and fry the onions and garlic until translucent.
  2. Dust over the curry and the sugar, add the vinegar and sherry and season to taste with apricot jam, salt and ground black pepper.
  3. Mix the cornflour with 50 ml of water, add to the sauce and bring to a boil.
  4. Remove from the heat, cover and leave to cool.

For the kebabs

  1. Thread the meat, red onion and apricots alternately onto the bay/rosemary sprigs.
  2. Brush with the cooled marinade, cover and leave in the refrigerator for at least 4 hours.
  3. Once marinated, scrape the marinade off the kebabs and reserve.
  4. Oil the barbecue and cook the kebabs for approx. 10 minutes, turning.
  5. Brush frequently with the marinade.
  6. Remove from the barbecue, drizzle with lemon juice, season with crushed black pepper and serve.

We highly recommend this mouth-watering recipe to add some South African flavour to your own grill menu!

Photos by Ross Wilson

Video by Armadillo Media

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