Lamb Kebabs (Sosaties)
Author: Ettienne Leibman, Leibman's in Houston
Recipe Type: entree
Prep Time:
Cook Time:
Total Time:
Serves: 14-18
Ingredients
- 4-5 lb. leg of lamb, boned and cubed (Do not remove the fat.)
- 4 oz. dried apricots
- 3 large onions, peeled and quartered
- 12-14 metal skewers
- Marinade:
- 3 tsp curry powder
- 2 Tblsp brown sugar
- 2 Tblsp apricot jam
- 2 tsp salt
- 1 cup red wine vinegar
- 1 cup red wine
- 2 tsp ground coriander
- 8 lemon leaves torn, into large pieces to release the flavors
Instructions
- Thread the lamb onto skewers alternating with the apricots and onions. Place the skewers in a glass or non-reactive container.
- Combine the marinade ingredients (except the lemon leaves) in a saucepan. Bring to a boil, cover and let simmer for about 5 minutes. Remove from heat. Add the lemon leaves and let the marinade cool.
- When cool pour the marinade over the sosaties (kebabs). Cover and place in the refrigerator for at least 48 hours. (This can be done 3 to 4 days in advance.) Turn the skewers everyday making sure to baste with the marinade.
- Preheat a gas grill (or prepare a charcoal grill) and cook the sosaties, basting with the marinade for about 15 to 20 minutes
Notes
Note that this recipe requires marinating for 48 hours.
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