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Smoking Chimney

Recipes from a working kitchen · Cape Town

South African lamb and apricot kebabs

By Marna Ross Updated 12 August 2026 4.93 from 80 ratings South African
This traditional South African lamb and apricot kebabs recipe has been in our family for generations. My mom and I remember my grandma, used to prepare this South African lamb and apricot kebabs every time we had a braai/bbq. There are quite a few variations of the lamb and apricot kebab recipe, but we prefer the traditional method, using lamb, instead of chicken or beef. You can, however, use chicken or beef, but lamb goes especially well with apricots and soaks up the marinade in a way that other meats can not. We prefer to have this South African lamb and apricot kebabs on a Saturday evening. It is a filling meal, but of course, it goes well with other meats, like sausage (braaied wors). I really hope you enjoy this South African lamb and apricot kebabs recipe as much as I do.
This recipe is also called South African lamb and apricot sosaties. Sosaties is the South African name for kebabs. If you do like it, please rate it and share it will your friends and family using the social links at the bottom of the page. Your friends and family will love you for sharing this traditional lamb and apricot recipe with them. Enjoy!
Traditional South African spiced lamb kebabs sosaties grilled over hot braai barbecue coals.
Prep 15 min
Cook 10 min
Total 25 min
Serves 4

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Ingredients

For the Marinade

  • ¼ onion
  • 1 clove garlic finely chopped
  • 1 tsp fresh ginger finely chopped
  • 3 tbsp smooth apricot jam
  • 3 tbsp red wine vinegar (alternatively white)
  • 1 tbsp medium curry powder
  • ½ tbsp ground cumin
  • ¼ tsp salt

For the Skewers

  • 4 - 6 Skewers for threading
  • 450g boneless lamb shoulder, diced
  • 16 apricots 100g, approx
  • ½ onion

Method

  1. Chop the onion into fine pieces and fry in a pan with a little oil until translucent

  2. Add the ginger and garlic and cook for another minute then add the vinegar, apricot jam, curry powder, cumin and salt. Mix well then remove from heat and leave to cool

  3. Cut the lamb into relatively large cubes, 4cm cubes

  4. Marinate the lamb thoroughly through the mixture then cover and leave a few hours or preferably overnight, refrigerated

  5. Soften the apricots by soaking them in hot water for 15-20 minutes

  6. Thread the marinated lamb onto the skewers along with the soaked dried apricots and chunks of onion, rotating between each cube of lamb

  7. Cook on a hot grill while using a basting brush to brush the kebabs with the remainder of the marinade until cooked through then serve

  8. Enjoy!

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