Ingredients with Measurements:
- 1 lb. boneless lamb, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 cup fresh pineapple, cut into 1-inch cubes
- 1/4 cup apricot jam
- 1/4 cup white vinegar
- 1/4 cup vegetable oil
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. turmeric
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 8-10 wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together apricot jam, white vinegar, vegetable oil, ground coriander, ground cumin, turmeric, paprika, salt, and black pepper.
2. Add lamb cubes to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Thread marinated lamb, red bell pepper, green bell pepper, red onion, and pineapple onto the soaked wooden skewers, alternating ingredients.
5. Grill kebabs for 8-10 minutes, turning occasionally, until lamb is cooked through and vegetables are tender.
6. Serve hot with additional apricot jam and a sprinkle of fresh cilantro, if desired.
- Time:
Preparation time: 15 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-5 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 17g
- Saturated fat: 4g
- Cholesterol: 80mg
- Sodium: 670mg
- Total carbohydrates: 22g
- Dietary fiber: 3g
- Sugars: 15g
- Protein: 28g
Substitutions for ingredients:
- Lamb can be substituted with beef, chicken, or tofu.
- Apricot jam can be substituted with peach or mango jam.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Red bell pepper and green bell pepper can be substituted with yellow bell pepper or poblano pepper.
- Pineapple can be substituted with mango or peach.
Variations:
- Add cherry tomatoes or mushrooms to the kebab skewers.
- Serve with a side of tzatziki sauce or hummus.
- Use the same marinade for grilled chicken wings or pork chops.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Cut all ingredients into similar-sized pieces for even cooking.
- Baste kebabs with leftover marinade while grilling for extra flavor.
Storage instructions:
- Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat kebabs in the microwave or oven until heated through.
Presentation ideas:
- Serve kebabs on a bed of rice or quinoa.
- Garnish with fresh cilantro or chopped scallions.
Garnishes:
- Fresh cilantro
- Chopped scallions
Pairings:
- Serve with a side of grilled vegetables or a simple salad.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Greek salad
Troubleshooting advice:
- If the kebabs are cooking too quickly, move them to a cooler part of the grill or lower the heat.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Sosatie is a traditional South African dish of marinated meat skewered with vegetables and grilled over an open flame.
Flavor profiles:
- Sweet and savory with a hint of spice.
Serving suggestions:
- Serve hot off the grill with a side of tzatziki sauce or hummus.
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Region: South African