Recipes
South Africa

Beef Sosaties

South African apricot and curry-marinated beef skewers — sweet, spicy, and smoky from the braai.

Ingredients

  • 600g beef cubes (rump or stewing steak)
  • 1 onion, cut into petals
  • 1–2 bell peppers, chopped
  • Skewers
  • ¼ cup apricot jam
  • 2 tbsp vinegar
  • 2 tbsp oil
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 2 garlic cloves, minced
  • Salt & pepper

Method

  1. 1

    Combine apricot jam, curry powder, garlic, oil, vinegar, salt, and pepper.

  2. 2

    Coat beef cubes in marinade. Refrigerate 2–4 hours (or overnight).

  3. 3

    Thread beef, onion petals, and peppers onto skewers.

  4. 4

    Cook over medium coals, turning often, until caramelised and cooked through.

  5. 5

    Serve with braai bread, rice, or fresh salad.

Swaps & variations

  • Use lamb instead of beef
  • Add dried apricots between meat pieces
  • Make spicy with peri-peri
  • Add fresh pineapple chunks

Storing & freezing

Freeze beef in marinade up to 3 months. Cooked sosaties keep 3 days refrigerated.

Grow it yourself

  • Bell Peppers: Need full sun and warmth; start early indoors; feed with potassium-rich fertiliser
  • Onions: Plant in early spring; weed regularly
  • Garlic: Plant in winter; harvest mid–late summer
  • Apricots: Fruit trees prefer dry winters and hot summers; prune annually
  • Basil deters pests on peppers
  • Neem spray for aphids on young fruit trees
  • Marigolds reduce nematodes in pepper beds
  • Sticky traps help with fruit flies around apricot trees
  • Peppers: Harvest green or fully coloured; sweeter when red/yellow
  • Onions & Garlic: Harvest once tops dry
  • Apricots: Harvest when fragrant and easily detached

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