Evening Edge
What’s For Dinner?
DEL.ICIO.USSosaties (South African Kebabs)
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The southern tip of Africa is known for pickled fish, ostrich fillets and heady curries. Stews and such are popular here, but the grilling can be sublime. Justin Anthony, owner of the restaurant 10 Degrees South, shared this recipe for sosaties, succulent beef kebabs.
-- Reagan Walker
Hands on time: 45 minutes Total time: 8 hours and 35 minutes Serves: 8
Ingredients:
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2 large onions, diced
2 tablespoons oil
1 tablespoon curry powder
1/2 tablespoon salt
1/2 tablespoon turmeric
3 tablespoons granulated sugar
3 tablespoons apricot jam
4 bay leaves
Pinch black pepper
2 1/2 to 2 3/4 cups white vinegar
3 pounds beef filet, cut in squares
Instructions:
Saute onions in heated cooking oil until transparent. Add curry powder and cook for 2 minutes. Add salt, turmeric, sugar, jam, bay leaves and pepper. Stir constantly for 5 minutes. Add vinegar and let simmer for 10 minutes. Remove saucepan from heat and allow to cool. Skewer meat and arrange sosaties in a deep dish and cover with cooled marinade. Allow the dish to marinate overnight in the refrigerator before grilling. Grill over hot coals or fairly high heat about 5 minutes on each side or to desired doneness.
Notes:
Hands-on time includes 20 minutes of cooling time; the total time listed includes overnight (8 hours) for marinating.
Nutrition:
Per serving: 568 calories (percent of calories from fat, 67), 30 grams protein, 17 grams carbohydrates, 1 gram fiber, 42 grams fat (16 grams saturated), 120 milligrams cholesterol, 486 milligrams sodium.
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