Lamb & Apricot Sosaties

Marinade:

To assemble:

To serve:

Minted yoghurt:

Baby potatoes:

Pasta salad:

Marinade:
Cut the lamb into 2 cm x 2 cm pieces.

Mix the ingredients for the marinade together. Add the lamb and mix well ensuring that the meat is covered with marinade.

Cover and refrigerate for at least 1 hour or preferably overnight to ensure maximum flavour and tenderness.

To assemble:
Thread approximately 5 - 6 pieces of lamb onto skewers with apricots and chunks of onion in between.

Prepare a braai fire or griddle pan. When the coals are hot and ready, braai the kebabs turning frequently.

Baste with the remaining marinade as you braai.

Serve with minted yoghurt, boiled baby potatoes and pasta salad for the ultimate braai treat.

To serve:
Minted yoghurt:
Mix the yoghurt, mint and salt together and enjoy as a dipping sauce.

Baby potatoes:
Add the butter, garlic and parsley to the potatoes once cooked. Toss until well coated.

Pasta salad:
Mix all of the ingredients together and serve as a side.

HINTS & TIPS:

• Should you not wish to braai, add the sosaties to a griddle pan over medium heat and turn frequently.
• Soak the wooden skewers in water to prevent them from burning when braaiing.
• You can use the same marinade with chicken or beef.
• Add red, green and yellow peppers as additional ingredients to the sosaties.