While visiting the family in South Africa for a few weeks we did a lot of braais in the bushveld which is so amazing and we had a lot of meat overload but that was all part of the fun. I really enjoyed all the different sosaties and thought I must really start making some for everyone here in Ireland. So I started playing with a few marinades that I enjoyed there and this one is the first one that got a seal of approval from a few friends I roped in as taste testers. I do hope you will enjoy it as much as we do. At this rate I might have to plan a space for an extra freezer in the kitchen for all the sosaties coming ….
Ingredients
- 1 Lamb shoulder, deboned and cubed ( it makes about 14 sosaties
- 1/2 bottle Red wine, I used Malbec but a Cabernet Sauvignon works as well
- 3/2 cup Olive Oil
- 2 tsp Chicken Spice
- 2 Rosemary sprigs, remove leaves and chop finely
- 2 Thyme sprigs, remove leaves and chop finely
- 4 Garlic cloves, finely chopped
- Salt & Pepper to taste
Method
- Debone the lamb shoulder and cut into cubes and place in a ziplog back or a container with airtight lid.
- Mix all the marinade ingredients together in a jug.
- Pour the marinade over the meat. Stir well and close the lid or bag. Place in the fridge over night or best for 48 hours.
- Take them out from the fridge. Now you can skewer the cubes. I normaly put about 5-6 cubes on a skewer.
- When you are done you can either place them in freezer bags to freeze for later or light your bbq and cook them to your liking.
- Enjoy!
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