South African Kebabs Recipe

This sosaties kebab recipe is a multi-day project, in that the ingredients require marinating for 2 or 3 days, which gives it such a wonderful flavor. Still, this is an easy recipe and a sure pleaser. It just takes a little planning.


3 pounds lamb cut into 1″ pieces
1 garlic clove, peeled
Salt, pepper
4 Tablespoons oil
1 cup onions, chopped
1 teaspoon curry powder
1 clove garlic, minced
2 Tablespoon sugar
1 Tablespoon tamarind paste
2 cups white vinegar
2 Tablespoons apricot jam
2 Tablespoons cornstarch dissolved in 2 Tablespoons red wine
½ pound dried apricots
½ cup dry sherry


Place the lamb pieces in a large bowl that has been rubbed with the clove of garlic.
Season with salt and pepper, and toss.
In a saucepan, heat the oil.
Cool, then add to the meat and toss well. Marinate in the refrigerator for 2-3 days.
One day before preparing the sosaties, combine the dried apricots and sherry in a small bowl, cover, and let sit overnight in the refrigerator.
Drain meat from sauce and reserve. Thread lamb and apricots on skewers.
Grill over charcoal until browned on all sides.
Add the onions and sauté for 5-6 minutes, then add the curry powder and garlic.
Sauté for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well.
Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly, until it thickens, (about 3 minutes).

Serve with heated marinating sauce.

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.