Sosaties are a traditional South African dish of meat cooked on skewers. The word ‘sosatie’ is of Cape Malay origin, used in Afrikaans, and has gained greater circulation in South Africa.
Beef or chicken kebabs (sosaties)
- 400g rump steak/chicken fillets, cut in bite-sized chunks to make 4 sosaties
- 40g red bell peppers, cut into 2,5cm squares
- 40g green bell peppers, cut into 2,5cm squares
- 40g yellow bell peppers, cut into 2,5cm squares
- 40g onions, peeled and cut into 2,5cm squares
- 1L (4 cups) Imbizo Shisanyama African Chilli Sauce/your choice of marinade
To assemble your kebabs, alternate chunks of fillet or chicken with each vegetable onto four 20cm wooden skewers until all of the ingredients have been used up.
Place the sosaties in a deep square bowl and pour 750ml (3 cups) of the marinade over the top. Ensure the ingredients are fully coated. Cover and refrigerate to marinate overnight.
Remove from fridge and place over a coal fire to braai. Use the remaining 250ml (1 cup) sauce to baste the beef over the fire. Rotate the sosaties every 5 minutes, 35 – 45 minutes. Watch they don’t burn – this will depend on the intensity of the fire.
Remove the sosaties from the fire and serve immediately with the tasty braai sides (page 95, F&HE September 2015)