Lamb and apricot sosaties recipe
Created by The Tesco Recipes team
Sosatie is a South African dish of meat or veg cooked on a skewers. This version pairs juicy lamb leg steaks with apricots and peppers. The glaze is made with apricot jam, which is a vital ingredient in Afrikaans cooking to add sweetness. Serve alongside flatbreads and a dollop of minty yogurt for your next barbecue.
See method- Serves 4
- Takes 25 mins, plus marinating
- 369 calories / serving
- Gluten-free
Ingredients
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 2 tbsp apricot jam
- 600g lamb leg steaks, diced into 2cm pieces
- 80g low-fat yogurt
- 1 tbsp mint sauce
- 4 apricots, quartered
- 1 red onion, sliced into 1cm wedges
- 1 each red and green peppers, cut into 2cm chunks
- flatbreads, to serve (optional)
- 1 lemon, cut into wedges
For the glaze
- 2 tbsp apricot jam
- 1 tbsp lemon juice
- 10g fresh mint, leaves picked, most chopped
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Shop ingredientsEach serving contains
- Energy
- 1545kJ 369.0kcal
- Fat
- 17g
- Saturates
- 6g
- Salt
- 0.1g
- Sugars
- 18g
of the Reference intake
Carbohydrate 20.8gProtein 32.0gFibre 3.2g
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Method
- Mix the vinegar, oil and 1 tbsp apricot jam in a glass bowl. Toss in the lamb to coat, cover and set aside for at least 30 mins or up to 24 hrs in the fridge.
- In a separate bowl, mix the yogurt, mint sauce and 1 tbsp apricot jam. Chill until ready to serve. To make the glaze, mix together the jam, lemon juice and chopped mint in a separate bowl. Chill until needed.
- To cook, thread the lamb, apricots, red onion and peppers onto 8 skewers (soaked in water for 10 mins if wooden). Barbecue on a direct, high heat for 5-8 mins each side until charred and cooked through. Just before removing from the grill, brush with the apricot glaze. Serve warm with flatbreads, if you like, with lemon wedges and a dollop of the minty yogurt, garnished with the remaining mint leaves.
- See more Summer kebab recipes
Tip
These sosaties are best served straight from the coals, but can be stored in an airtight container in the fridge for up to 2 days.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home .
