How to Make Traditional South African Sosaties – Sweet, Spiced Braai Skewers

Smoky. Sweet. Tender. If you've ever been to a South African braai, chances are you've tasted the irresistible joy of sosaties, flavor-packed meat skewers that are marinated in a tangy, curried sauce and grilled to perfection. With their Cape Malay roots and bold blend of spices, sosaties are a celebration of South Africa’s rich culinary fusion.

Sosaties

In this blog post, we’ll walk you through the history of sosaties, why they’re loved across the country, how to make them from scratch, and the best sides to serve with them. Whether you’re cooking for a family braai or looking to add international flair to your grill menu, sosaties are a must-try!

What Are Sosaties?

Sosaties are South African marinated meat skewers, usually made with lamb, chicken, or beef, that are threaded onto sticks with dried apricots, onions, and peppers, then grilled over a braai or in the oven.

The marinade is where the magic happens, it’s a fragrant mix of curry spices, vinegar, garlic, apricot jam, and bay leaves, giving the meat a sweet, spicy, and tangy flavor. Sosaties are both a street food favorite and a braai tradition.

The History Behind the Flavor

The word “sosatie” comes from the Malay word “sate” (skewer) and Afrikaans “saus” (sauce). This dish is rooted in Cape Malay cuisine, where the influence of Indonesian, Indian, and Dutch cooking converged in the Cape Colony.

Sosaties on the grill

Historically made with lamb and spicy fruit-based marinades, sosaties evolved into a staple across South Africa, often made for special occasions, holidays, and of course, weekend braais.

Why You’ll Love This Recipe

1. Bold, complex South African flavors

2. Easy to prep ahead for braai day

3. Customizable with your favorite protein

4. A hit with both adults and kids

5. Great served hot or as leftovers in wraps

   
   

Ingredients

Serves 4–6 people

For the Marinade:

• 2 tbsp oil or butter

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp mild curry powder

• 1 tsp turmeric

• 1 tsp ground coriander

• ½ tsp cinnamon

• ¼ cup vinegar (malt or brown)

• 2 tbsp apricot jam

• 1 tbsp brown sugar

• ½ cup water

• 1–2 bay leaves

• Salt & pepper to taste

  
  

For the Sosaties:

• 1 kg lamb or chicken breast/thigh, cubed

• 1 onion, quartered and separated

• 1 bell pepper, cubed (any color)

• 10–12 dried apricots

• Wooden or metal skewers (soak wood in water for 30 minutes)

  
  

How to Make Sosaties

Step 1: Make the Marinade

1. In a saucepan, heat oil and sauté chopped onion until soft.

2. Add garlic, curry powder, turmeric, coriander, and cinnamon. Stir for 1–2 minutes.

3. Stir in vinegar, apricot jam, brown sugar, water, bay leaves, salt, and pepper.

4. Simmer for 5–7 minutes, then let it cool completely.

   
   

Step 2: Marinate the Meat

1. Place cubed meat in a bowl or zip-lock bag.

2. Pour the cooled marinade over the meat and mix to coat.

3. Marinate for at least 4 hours or overnight in the fridge.

   
   

Step 3: Assemble the Skewers

1. Alternate pieces of meat, onion, pepper, and dried apricots on each skewer.

2. Brush with leftover marinade if desired.

   
   

Step 4: Grill or Braai

1. Preheat your braai or grill to medium-high heat.

2. Grill skewers for 8–10 minutes, turning occasionally, until meat is cooked through and caramelized.

   

Variations to Try

• Beef sosaties: Slightly firmer, but still flavorful.

  
  

• Chicken sosaties: Marinate less time (2–4 hours) for tenderness.

  
  

• Vegetarian version: Use halloumi, mushrooms, and zucchini with the same marinade.

  
  

• Tropical twist: Add pineapple chunks instead of apricots.

  
  

What to Serve with Sosaties

• Pap and chakalaka

• Yellow rice with raisins

• Potato salad or carrot-pineapple salad

• Grilled mielies (corn on the cob)

• Rooibos iced tea or ginger beer

  
  

Tips for Success

• Don’t over-marinate chicken (or it may become mushy).

• Soak wooden skewers to prevent burning.

• Grill over medium coals to avoid burning the sugar in the marinade.

• Rest the skewers for a few minutes before serving.

  

How to Store or Reheat

• Store leftovers in an airtight container for up to 3 days.

• Reheat gently in the oven or pan; avoid microwaving for best texture.

• Remove meat from skewers and serve in wraps, salads, or sandwiches.

  
  

Final Bite

With their sweet-and-savory marinade, tender grilled meat, and Cape Malay heritage, sosaties are more than just skewers and they’re a celebration of South African flavor.

Whether you’re making them for Heritage Day, a family braai, or just because you’re craving something delicious, they never disappoint.

Want more braai day favorites? Try our Boerewors Roll, Pap & Chakalaka, or Braai Snoek recipes!