Grill & BBQ
Sosaties
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Lamb skewers with apricot curry marinade. The sweet and sour seasoning combines with roasted aromas when grilled; The marinating time is part of the planning.
Timing
- Preparation: 25 min.
- Marinate in the fridge: 2 hours.
- Cooking time: 22 minutes
- Minimum core temperature: 63 °C; then rest for at least 3 minutes.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 455 kcal
- Protein
- ≈ 33.5 g
- Carbohydrates
- ≈ 16.5 g
- Fat
- ≈ 27.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 445–460 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 700 g leg of lamb in cubes · ≈ 700 g · Assumed quantity / reference product
Schaf Keule, mittelfett, roh (U882100) - 1 onion · ≈ 100 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 80 ml apricot jam · ≈ 104 g · Assumed quantity / reference product
Konfitüre extra (S132000)
Varied quantity range: 96–112 g - 3 tablespoons vinegar · ≈ 45 g · Assumed quantity / reference product
Branntweinessig (R122000) - 1 tablespoon curry powder · ≈ 7 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA) - 2 tbsp oil · ≈ 27.3 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000)
Not included in the base calculation
- 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 8 skewers · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 700 g leg of lamb in cubes
- 1 onion
- 80 ml apricot jam
- 3 tablespoons vinegar
- 1 tablespoon curry powder
- 2 tbsp oil
- 1 tsp salt
- 8 skewers
Instructions
- Mix jam, vinegar, curry, oil and salt to make the marinade.
- Mix the lamb and diced onion and marinate in the refrigerator for 2 hours.
- Thread onto skewers and grill over medium heat; Protect sweetness from excessive browning.
- Cook the meat safely through or, for whole pieces of lamb, check 63 °C and a resting time of three minutes.
Tips
- Equipment: Braai
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: Apricot provides a sweet and sour South African-inspired Sosatie note.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
