Pork or Lamb Sasaties

Sasaties are South Africa’s answer to the kebab. Cubes of pork or lamb soaked overnight in a thick, curried apricot marinade, then broiled until charred at the edges and basted with the same sauce as they cook.

The marinade starts with stewed dried apricots pureed through a food mill into a smooth, jam-like base. That concentrated fruit sweetness is what makes sasaties distinctive. Mixed with vinegar, curry powder, and butter-softened onions, it creates a sauce that’s simultaneously sweet, tangy, and warmly spiced.

Twelve hours in this marinade does real work. The vinegar’s acidity tenderizes the meat while the apricot puree coats every surface with flavor that penetrates deep into the cubes. Rushing the marination gives you a sauce that sits on the outside instead of being part of the meat.

The same marinade doubles as both a basting liquid and a serving sauce. As it hits the hot meat during broiling, the sugars in the apricot caramelize and form a sticky, golden glaze.

Chef Tips

• Cut the meat into even 1 to 1½ inch cubes so they cook at the same rate. Uneven pieces mean some are charred while others are undercooked.
• Baste frequently during broiling. Each layer of marinade that caramelizes builds up the flavor crust.
• Heat leftover marinade to a full boil before serving as sauce. The raw meat juices need to be cooked out for food safety.

Variations

• Thread the marinated cubes onto skewers with onion wedges and green pepper for a more traditional braai (South African barbecue) presentation.
• Add a teaspoon of turmeric and a pinch of cayenne to the marinade for a spicier, more golden sauce.
• Use mutton instead of lamb for a stronger, more traditional South African flavor.