Sosatie

Sosatie is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers.^[1] 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 (barbecued) shish kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.

Sosatie

Chicken sosatie
Course	Main
Place of origin	South Africa
Serving temperature	Hot
Main ingredients	Meat
Media: Sosatie

Preparation

To prepare, mutton chunks are marinated overnight in fried onions, chillies, garlic, curry leaves and tamarind juice, then threaded on skewers and either pan-fried or grilled.^[2] 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
• Satay – Indonesia, Malaysia, Singapore, Brunei, Thailand, France and the Netherlands
• Shashlik – Caucasus and Central Asia
• Souvlaki – Greece
• Shish kebab – Turkey, Middle East, and South Asia
• Suya – Nigeria
• Yakitori – Japan