Pork and Lamb Kebabs with Dried Apricots and Onions

A Taste of South Africa: My Sosatie Adventure

As a busy professional, I don't often have the time for elaborate cooking projects. But when I do, I crave something flavorful and memorable, something that transports me. Recently, that craving led me to explore the world of South African cuisine, specifically the delightful sosatie—a vibrant kebab brimming with tender meat, sweet apricots, and aromatic spices. The rich history and cultural significance behind this dish made the culinary journey all the more rewarding.

My journey started, as many culinary adventures do, in a cookbook. I stumbled upon a recipe for sosatie that promised a taste of the Cape Malay tradition, a melting pot of Indonesian, Malaysian, and African influences. The description spoke of generations of culinary heritage, of slaves and indentured servants who brought their unique flavors to the Cape Town landscape. It was a story as compelling as the recipe itself. The idea of a dish that blended sweet and savory, spicy and tangy, was instantly appealing. I imagined myself enjoying these kebabs on a sunny terrace overlooking the ocean, a glass of crisp South African wine in hand.

The preparation itself was surprisingly straightforward, even with my limited cooking time. The marinade, a fragrant blend of curry powder, brown sugar, and red wine, promised incredible flavor. I meticulously followed the instructions, ensuring each cube of pork and lamb was evenly coated. The wait for the marinade to work its magic felt like an eternity, but the anticipation was worth it. The next day, I found myself eagerly assembling the kebabs, the colorful apricots and onions adding a delightful visual contrast to the rich meat.

Grilling the sosaties was a joyous experience. The aroma that filled the air was intoxicating—a mix of smoky char and sweet fruit. I patiently tended to the kebabs, basting them with the luscious reduction of the marinade. The final product was even more spectacular than I had imagined. Each bite was an explosion of flavors and textures: the tender meat, the sweet apricots, the slightly caramelized onions, all perfectly balanced by the savory spices.

These sosaties weren't just a meal; they were a cultural experience. They were a portal to another time and place, a glimpse into the rich history and culinary traditions of South Africa. They were a reminder that even the simplest of dishes can hold immense depth and significance. They were, quite simply, delicious.

Beyond the exceptional taste, the process of making these sosaties allowed for some meditative time amid the chaos of my day. The careful preparation, the time spent marinating, the act of grilling and basting - they were calming rituals that allowed me to step back and appreciate the simple pleasures of cooking. It's not just about following a recipe; it's about creating a story with food, a narrative that connects us to cultures and histories beyond our own. And that, for me, is the true magic of cooking.

The sosaties were a resounding success. My family loved them, and I even managed to snag a few for myself. I'm already planning my next culinary adventure, perhaps a foray into another region's unique barbecue traditions. But for now, the memories of those juicy, flavorful sosaties, and the stories they told, remain a treasured part of my personal culinary journey. I highly recommend you try them; it's a delicious trip around the world in one 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 small bowl; sprinkle half of mixture over pork and remaining half over lamb and stir.
• Slice 1 onion and place in medium bowl; add apricots, orange peel, red wine, vinegar, 1/2 cup whipping cream, and oil; stir to blend.
• Divide onion-apricot marinade between dish with pork and dish with lamb.
• Cover both dishes; chill at least 4 hours.
• Cut remaining onion in half crosswise, then cut each half into quarters.
• Separate quarters into individual onion layers; set aside.
• Place large fine-mesh strainer over large saucepan.
• Add pork mixture to strainer and allow marinade to drain into saucepan.
• Transfer pork to medium bowl.
• Repeat with lamb mixture, allowing marinade to drain into 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.
• Boil marinade in saucepan until reduced to 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 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 grill to rewarm.
• Transfer kebabs to platter.
• Brush warm sauce over kebabs and serve.