Sosatie is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate ("skewered meat") and saus ("spicy sauce"). It is of Cape Malay origin, used in Afrikaans—the primary language of the Cape Malays—and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and cooked by braaing (barbecuing) shish kebab-style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.
Preparation To prepare, mutton or other meat chunks are marinated overnight in fried onions, chillies, garlic, curry leaves and tamarind juice, then threaded on skewers and either pan-fried or grilled. However, the most common way to cook the sosaties is outside, on a braai (or barbecue). The meat chunks are often interspersed with small onions, sliced peppers, dried apricots or prunes.
See also List of African dishes List of lamb dishes
Similar dishes
Anticuchos – Peru and other Andean states Arrosticini – Italy (Abruzzo) Brochette – France, Spain (Catalonia) Chuanr – China City chicken – United States Espetada – Portugal Frigărui – Romania Kabab torsh – Iran Kebakko – Finland Khorovats – Armenia Kkochi – Korea Pinchitos – Spain (Andalusia and Extremadura) Ražnjići – Balkans Shashlik – Caucasus and Central Asia Souvlaki – Greece Suya – Nigeria Yakitori – Japan
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