Brandy-Infused Sosatie Skewers with Dried Fruit
Feb
Brandy marinated sosaties is a South African dish that features skewered cubes of meat and dried fruit, marinated in a mixture of brandy, rooibos tea, and barbecue sauce. The dish is typically braaied over some red hot coals, creating a smoky, caramelized crust on the meat and a burst of sweet, fruity flavour from the dried fruit.
This recipe is easy to prepare and perfect for a backyard barbecue or family dinner. The rich, complex flavours of the marinade and the tender, juicy meat make this dish a crowd-pleaser that will transport you to the vibrant, multicultural cuisine of South Africa.
This recipe makes 12 skewers, enough to serve 4-6 people as a main dish.
INGREDIENTS
DIRECTIONS
In a large bowl, mix the dried fruit, rooibos tea and brandy. Let the mixture soak overnight, or for at least 8 hours, to allow the fruit to rehydrate and the flavours to meld.
Remove the pits from any prunes in the dried fruit mix.
Add the barbecue marinade to the fruit mixture and stir well.
Add the cubed meat to the marinade, making sure it is fully coated. Let the meat marinate for 1 hour in the fridge.
While the meat is marinating, soak the wooden skewers in water for at least 30 minutes. This will help prevent them from burning during cooking.
When ready to cook, remove the meat from the marinade, or if you prefer, you can keep the marinade and brush it onto the sosaties while you braai them to make them extra juicy.
Thread the meat and dried fruit onto the soaked skewers, alternating as desired.
Brush the skewers with a little oil to prevent sticking and to help create a nice caramelized crust during cooking.
Grill the skewers over medium-high heat, turning occasionally, until the meat is cooked through and nicely browned. This should take about 6-8 minutes per side, depending on the size of the meat cubes.
Serve the skewers hot with a couscous salad on the side.
Ingredients
Directions
In a large bowl, mix the dried fruit, rooibos tea and brandy. Let the mixture soak overnight, or for at least 8 hours, to allow the fruit to rehydrate and the flavours to meld.
Remove the pits from any prunes in the dried fruit mix.
Add the barbecue marinade to the fruit mixture and stir well.
Add the cubed meat to the marinade, making sure it is fully coated. Let the meat marinate for 1 hour in the fridge.
While the meat is marinating, soak the wooden skewers in water for at least 30 minutes. This will help prevent them from burning during cooking.
When ready to cook, remove the meat from the marinade, or if you prefer, you can keep the marinade and brush it onto the sosaties while you braai them to make them extra juicy.
Thread the meat and dried fruit onto the soaked skewers, alternating as desired.
Brush the skewers with a little oil to prevent sticking and to help create a nice caramelized crust during cooking.
Grill the skewers over medium-high heat, turning occasionally, until the meat is cooked through and nicely browned. This should take about 6-8 minutes per side, depending on the size of the meat cubes.
Serve the skewers hot with a couscous salad on the side.
Just received the Camp Braai, I am really pleased with the quality of the unit and the service and delivery from OZ Braai is first class! Taking it up our land this weekend and looking forward to trying several recipients from skewers to whole split chickens and roasting vegetables- even planning on a nice marinated fish!
Thank you for a great addition to our campfire!