Cape Malay Kebabs HT
South Africa 30mins plus
African Name: Sosaties
Pork Main Course
Barbecue S. African
Dairy Free Eggless
teasp Curry Powder
teasp Ground Turmeric
tbsp Malt Vinegar
tbsp Apricot Jam
Lemon Leaves, crushed
Lean Beef, cut into 5cm/2-inch cubes
Lean Pork, cut into 5cm/2-inch cubes
Heat the oil in a saucepan, add the onions and sauté until soft and
Add the water curry powder, turmeric, cornflour, sugar, salt, vinegar and cook
over a medium heat for 2-3 minutes stirring constantly.
Remove from heat, add the lemon leaves and allow to cool completely.
Place the meat in a shallow dish and pour the cooled sauce over the top. Cover
with clingfilm and leave to marinate for at least 12 hours but up to 48 hours,
turning it a few times during the marinating period.
When ready to cook, thread the meat onto skewers (reserving the marinade) and
cook over hot coals or under a hot grill for 15-20 minutes turning from time to
time, until browned on all sides and cooked through.
Meanwhile, transfer the remaining marinade to a saucepan and cook, stirring, for
a few minutes until heated through. Serve
the sauce with the kebabs.
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