Braaied Lamb Sosaties with Apricot Glaze

Ingredients

Sosaties

• 1 kg lamb leg or shoulder, cut into 3 cm cubes
• 2 tbsp olive oil
• 2 tbsp BlixSam Bazaar Kerrie
• 1 tsp BlixSam Garlic Melt
• Salt and black pepper, to taste
• 12 dried apricots
• 2 red onions, cut into chunks
• 2 red bell peppers, cut into chunks
• 2 yellow bell peppers, cut into chunks
• 8–10 metal or soaked wooden skewers

Apricot Glaze

• 1/2 cup apricot jam
• 1/4 cup BlixSam Yanky BBQ Sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 tsp Dijon mustard

Method

1. In a large bowl, combine the lamb with the olive oil, BlixSam Bazaar Kerrie, Garlic Melt, salt and black pepper. Mix well and marinate for 2–4 hours.
2. Thread the lamb onto skewers, alternating with the dried apricots, onion chunks and bell peppers.
3. Preheat a braai or grill to medium-high heat.
4. In a small saucepan, combine the apricot jam, BlixSam Yanky BBQ Sauce, Worcestershire sauce, lemon juice and Dijon mustard. Simmer for 3–5 minutes until smooth.
5. Braai the sosaties for 12–15 minutes, turning regularly.
6. During the last 5 minutes, brush generously with the apricot glaze, turning and basting until sticky and lightly caramelised.
7. Remove from the braai and rest for 5 minutes before serving.

BlixSam Tip

• Garlic roosterkoek
• Greek salad
• Pap and tomato relish
• Grilled mielies
• Ice-cold ginger beer or a cold beer