When comparing sosaties with kebab, it’s important to understand the origins and meanings of these two culinary terms.
Both terms refer to delicious grilled or skewered meat dishes, but they have distinct characteristics that set them apart.


Sosatie was almost certainly brought to the Cape by Malay cooks.


The name probably stems from Indo-Dutch sateh or Malay-Javanan sesateh, sateh, satai. Another possibility is that it comes from Tamil satai (meat), or from the Malayan soesatoe (poespas/mixture).
Traditionally, it is made with cubes of lamb lamb or beef, alternated with onions & dried apricots, marinated in a unique blend of spices such as curry powder, apricot jam, and vinegar.
It can be slow-cooked in the oven, or on coals.


On the other hand, Kebab is a word that originates in the Middle East and Mediterranean regions.
In its most general sense, kebab refers to various dishes made from marinated and skewered meat, often cooked over an open flame or on a grill. The word “kebab” itself means “roasted meat” in Arabic, highlighting the traditional method of preparation.


Kebabs are made with a variety of meats such as lamb, beef, chicken, or even fish, and they are typically associated with flavors like garlic, cumin, and coriander.


Useless fact – Crassula rupestris -Both Crassula rupestris and Crusula perforata are commonly called sosatiebush/plant:-)

Traditional sosatie recipe
2 kg lamb (deboned and cubed)
50ml oil or butter
2 onions (chopped)
3 cloves garlic (crushed)
peeled and grated ginger (equal to the garlic in volume)
50ml curry powder
10ml turmeric
2 cups brown vinegar
450 g tin fine or smooth apricot jam
Salt to taste
4–8 fresh bay leaves (torn)
dried apricots and pieces of onion and peppers (optional)1
10 skewers


METHOD
Fry the onions in the oil for about 4 minutes until they are soft and golden but not brown.
Add the garlic, ginger, curry powder and turmeric, and fry for another 2 minutes.
Stir in the vinegar, jam and salt and heat until boiling.


Remove from the heat and let the marinade cool down to room temperature. This takes a few hours.
Prepare the meat: Debone the lamb and remove all silver skin and sinews. Then cut the meat into cubes of about 3 ×3 cm, but remember this is not an exact science. You can also ask your butcher to prepare 2 kg of meat in this manner.


Place the cubed meat into a marinating bowl, add the torn bay leaves and pour the cooled-down marinade over the meat. Toss thoroughly and make sure you coat all the meat. Cover the bowl.


Marinate for at least 12 hours, but 2 or 3 days is better. Stir the meat every 8–12 hours during this time.
Skewer the meat while the fre is burning. If you like, you can also add dried apricots and pieces of onion and peppers between the meat cubes when you are skewering.


BraaiBBQ for about 10 minutes over hot coals, turning a few times. The easiest way to do this is to clamp all the sosaties in a closed, hinged grid.


Recipe Jan Braai

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