Pork and Lamb Kebabs with Dried Apricots and Onions

A Culinary Journey: South African Sosaties

The aroma of sizzling meat, the sweet tang of apricots, the subtle spice of curry – these are the sensory notes that transport me back to a sunny afternoon spent in South Africa. It wasn't a formal restaurant or a Michelin-starred establishment; it was a simple roadside braai (barbecue), where the air hummed with laughter and the sizzle of sosaties filled the air. These aren't just kebabs; they're a story, a testament to the rich cultural heritage of the Cape Malay people.

Sosaties, at their heart, are a celebration of simplicity and flavour. The combination of tender lamb and pork, juicy apricots, and the fragrant blend of spices creates a symphony of taste that lingers long after the last bite. It's a dish that speaks volumes about the creativity and resourcefulness of those who first crafted it, transforming humble ingredients into a culinary masterpiece. The marinade, with its subtle blend of sweet and savory notes, perfectly tenderizes the meat, allowing its natural flavors to shine through. The dried apricots, soaked in the marinade, add a unique sweetness that cuts through the richness of the lamb and pork, creating a truly unforgettable culinary experience.

For me, cooking is more than just preparing a meal; it's a journey. Each dish tells a story, a narrative woven from tradition, history, and personal experience. This recipe, based on the writings of the esteemed C. Louis Leipoldt, a poet and food writer who understood the profound connection between food and culture, serves as a wonderful example of this. It's a connection that extends beyond the simple act of cooking, embracing the cultural heritage and personal stories embedded within each ingredient, each step of the process.

The beauty of sosaties lies not only in their deliciousness but also in their versatility. They're perfect for a casual weeknight dinner, a festive weekend gathering, or even a sophisticated outdoor feast. They are equally delightful served alongside a vibrant salad or a comforting bowl of rice. The marinade, with its deep, complex flavors, can be prepared ahead of time, allowing for a stress-free cooking experience even during the busiest of days. The process of threading the kebabs, alternating meat, apricots, and onions, is a meditative practice, a chance to slow down and appreciate the beauty of simple things.

More than just a recipe, sosaties are an invitation. An invitation to explore new flavors, embrace new cultures, and to appreciate the rich tapestry of culinary traditions from around the world. Each bite is a reminder of the power of food to connect us to history, to culture, and to each other. The vibrant colors, the aromatic spices, and the succulent meat all combine to create a dish that is as visually stunning as it is delicious. Whether you're a seasoned cook or a kitchen novice, I encourage you to embark on this culinary adventure and experience the magic of sosaties for yourself. The process is as rewarding as the final product, offering a chance for creativity, experimentation, and the satisfaction of creating something truly special.

Making sosaties has become a cherished ritual for me, a way to connect with my family and friends through the shared experience of cooking and eating together. It’s a tradition I hope to pass on to future generations, ensuring that this delightful dish continues to bring joy and connection to countless others. The simple act of sharing a meal, particularly one as flavorful and evocative as sosaties, fosters a sense of community and belonging, making it a truly special culinary experience. The memories made around the table, sharing laughter and stories, are just as important as the delicious food itself.

So, gather your friends and family, prepare the marinade, and embark on this culinary journey with me. Let the sizzle of the grill and the tantalizing aroma of sosaties fill your kitchen with the warmth and joy of a truly unforgettable culinary experience. You will be transported to the heart of South Africa, experiencing the vibrant culture and delicious flavors that make this dish so unique and memorable. It's a taste of adventure, a taste of history, and a taste of home, all rolled into one delicious bite.

Step-by-step

• Arrange pork tenderloin in one 11 x 7 x 2-inch glass baking dish and lamb in another 11 x 7 x 2-inch glass baking dish.
• Mix 2 tablespoons brown sugar, 1 tablespoon curry powder, coriander, peppercorns, and salt in a small bowl; sprinkle half of the mixture over pork and the remaining half over lamb and stir.
• Slice 1 onion and place in a medium bowl; add apricots, orange peel, red wine, vinegar, 1/2 cup whipping cream, and oil; stir to blend.
• Divide onion-apricot marinade between the dish with pork and the dish with lamb.
• Cover both dishes; chill at least 4 hours. Can be made 8 hours ahead. Keep chilled.
• Cut remaining onion in half crosswise, then cut each half into quarters. Separate quarters into individual onion layers; set aside.
• Place a large fine-mesh strainer over a large saucepan. Add pork mixture to the strainer and allow marinade to drain into the saucepan. Transfer pork to a medium bowl.
• Repeat with lamb mixture, allowing marinade to drain into the same saucepan. Transfer lamb to another medium bowl.
• Alternate pork cubes, marinated dried apricots, onion pieces, and bacon pieces on metal skewers, beginning and ending with pork.
• Repeat with lamb cubes, alternating lamb, apricots, onion pieces, and bacon pieces on skewers. Can be made 4 hours ahead. Cover and chill marinade and kebabs separately.
• Boil marinade in saucepan until reduced to a generous 1 1/4 cups, about 6 minutes.
• Whisk in butter, apricot preserves, remaining 1 tablespoon brown sugar, 1/2 teaspoon curry powder, and 2 tablespoons whipping cream.
• Continue boiling sauce until thickened to sauce consistency, about 2 minutes. Season sauce to taste with salt and pepper.
• Transfer 1/2 cup sauce to a small bowl and reserve for basting kebabs during grilling. Leave remaining sauce in saucepan and set aside for serving.
• Prepare barbecue (medium-high heat). Brush grill rack with olive oil.
• Grill kebabs 4 minutes; baste kebabs with reserved 1/2 cup sauce.
• Continue grilling kebabs until browned and cooked medium-rare, turning occasionally, about 4 minutes longer for lamb and 5 minutes longer for pork.
• Meanwhile, place saucepan with remaining sauce on 1 side of the grill to rewarm.
• Transfer kebabs to a platter. Brush warm sauce over kebabs and serve.