This popular South African kebab is commonly served at braais, or barbecues. Meat seasoned in a spicy apricot-curry marinade is skewered with apricots and onions before being cooked on a hot grill. Although traditionally made with lamb, sosaties are equally delicious with other protein sources, such as chicken, beef and tofu.

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Developed by Cordialis Msora-Kagano, MA, RDN


  • 3 tablespoons apricot preserves
  • 1 tablespoon white wine vinegar
  • 4 cloves garlic, peeled and crushed
  • 1 teaspoon ginger, crushed
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 2 crushed bay leaves
  • 8 ounces dried apricots
  • 1 pound leg of lamb, cut into 1-inch cubes
  • 2 large red onions, cut into 1-inch cubes
  • Wooden or metal skewers


  1. Combine apricot preserves, white wine vinegar, garlic, ginger, curry powder, turmeric and bay leaves in a bowl and mix. Add the lamb and marinate for at least 24 hours.
  2. Soak dried apricots in water until soft and plump. If using wooden skewers, soak them in water for 20 to 30 minutes prior to using. Drain and discard the water used for soaking. If using metal skewers, spray lightly with cooking spray.
  3. Thread the lamb on skewers, alternating with apricots and onions. Use four cubes of meat per metal skewer; use two cubes of meat per wooden skewer.
  4. Cook over hot coals or high heat (425°F to 450°F) until cooked through. Serve hot. Serves 4.

Nutrition Information

Serving size: 1 metal skewer or 2 wooden skewers

Calories: 317; Total fat: 6g; Saturated fat: 2g; Cholesterol: 66mg; Sodium: 61mg; Carbohydrates: 46g; Fiber: 6g; Sugars: 35g; Protein: 24g; Potassium: 1,044mg; Phosphorus: 224mg

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Cordialis Msora-Kasago
​Cordialis Msora-Kasago, MA, RD, is National Spokesperson for the Academy of Nutrition and Dietetics and a California-based registered dietitian of Zimbabwean descent. She is passionate about African diets and the prevention of chronic diseases. Read her blog, The African Pot Nutrition. Follow her on Facebook and Twitter.