South African Lamb Sosaties

Ingredients

• 1.5 lbs lamb shoulder or leg, cut into 1.5-inch cubes
• ½ cup dried apricots, chopped
• 1 large onion, cut into 1-inch pieces
• ¼ cup olive oil
• 3 tbsp apple cider vinegar or white wine vinegar
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1.5 tsp curry powder
• 1 batch salt and black pepper to taste

Instructions

1. 1

   Combine apricots, oil, vinegar, sugar, garlic, and curry powder in a bowl.

2. 2

   Add lamb cubes and toss to coat evenly. Season with salt and pepper.

3. 3

   Cover and refrigerate for at least 20 minutes (or up to 4 hours for deeper flavor).

4. 4

   Thread lamb cubes and onion pieces alternately onto 8 metal skewers.

5. 5

   Heat grill to medium-high. Oil the grates to prevent sticking.

6. 6

   Place skewers on grill. Cook 10-12 minutes, turning every 2-3 minutes for even browning.

7. 7

   Lamb is done when deeply caramelized and internal temp reaches 160°F (medium).

8. 8

   Transfer skewers to a plate and rest 5 minutes before serving.

Tools you’ll need

• large mixing bowl
• 8 metal skewers (or wooden skewers soaked 30 minutes)
• grill or grill pan
• meat thermometer
• tongs

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