Blend the ingredients for the marinade. Cut lamb into 24 large cubes and marinate for 24 hours. Stir frequently. Thread the meat and the remaining ingredients, each cut into 24 pieces, onto the sosatie skewers. Brush with olive oil and slowly braai over coals for about 15 minutes. Turn the kebabs continually and brush with the marinade occasionally. Pour the remaining marinade into a saucepan and boil for 3 minutes. Thicken with a little cornflour. Serve the sauce with the kebabs.
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