South African Sosaties (Kebabs)

Instructions

1. 1

   In a bowl, mix together the curry powder, brown sugar, minced garlic, and red wine vinegar to create a marinade.

2. 2

   Add the lamb cubes to the marinade, making sure they are well coated. Cover and refrigerate for at least 4 hours, or overnight for best results.

3. 3

   Soak the dried apricots in warm water for about 30 minutes to rehydrate them, then drain.

4. 4

   Peel the red onions and cut them into chunks that are roughly the same size as the lamb cubes.

5. 5

   Once the lamb has marinated, thread the lamb cubes, rehydrated apricots, and red onion chunks onto skewers, alternating between them.

6. 6

   Preheat your grill to medium-high heat.

7. 7

   Grill the sosaties, turning occasionally, until the lamb is cooked to your desired level of doneness and the onions are slightly charred, about 10-15 minutes.

8. 8

   Serve the sosaties hot, accompanied by your choice of side dishes such as rice, salad, or flatbreads.