South African lamb and apricot sosaties

Bring a beloved local street food dish into the spotlight with this elevated take on a braai classic.

Ingredients

For the marinade:

• 125ml of plain yoghurt
• 100g of apricot chutney
• 5g of Robertsons Turmeric
• 5g of Rajah Medium Curry Powder
• 15ml of Knorr Professional Concentrated Beef Flavour Stock
• 15ml of lemon juice
• One onion, grated
• Two garlic cloves, minced

For the sosaties:

• 1kg of lamb leg, cubed
• 100g of dried apricots
• One red onion, cut into chunks
• Skewers (soaked if wooden)

Method: 

• Prepare the marinade: In a large bowl, combine the yoghurt, chutney, turmeric, curry powder, beef stock, lemon juice, grated onion, and garlic. Mix until smooth.
• Marinate the lamb: Add the lamb cubes to the marinade and mix well to coat. Cover and refrigerate for at least ​two hours, preferably overnight.
• Assemble the sosaties: Thread the marinated lamb cubes onto skewers, alternating with dried apricots and red onion chunks.
• Grill: Braai over medium-hot coals or grill under a hot oven grill until nicely charred and cooked through, turning regularly (around 10–12 minutes total).
• Serve: Plate with warm flatbreads, herbed yoghurt, or a fresh tomato salsa for a Street Food Couture finish.
• Pro tip: For added luxury, brush with melted apricot glaze before serving and garnish with microgreens or edible petals.

Recipe: Unilever Food Solutions