Sosaties are a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate (“skewered meat”) and saus (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and barbecued shish-kebab style.
So the task was set by Mediterranean Delicacies to create a locally inspired dish using their range of amazing products. You can go have a look at their website to see the full range. Given that South Africa has become this melting pot of diversity and culture, I had the option to go many ways. I could of gone very Cape Malay and made an amazing curry, or very retro and stuck to making stunning canapes and snacks, but nothing screams South Africa, like Braai…we even have a day set aside for it each year, it’s a staple in most households, and every one claims to do it best. The #AfroChic element to this, is that it’s a different take on “meat on a stick”, served with a gorgeous cous cous salad and bursting with flavor.
Using these four products from the range, two as a marinade, one as a dipping sauce and the other as part of the salad, you really don’t need loads of prep-time, its easy to pick up on your way home from work, or even to add to the trolley over the weekend, because you can find the range in allocated fridges in most supermarkets, including Pick ‘n Pay, Checkers and Spar.
The key element to making this a success is the marinade. You’ll have the earthy punch of coriander pesto, with the spicy kick of the chilli and garlic relish. Make the mix and generously coat your ostrich pieces, leaving it covered in the fridge for about 2 hours. (If you are pressed for time, half and hour would be cool, but have patience….make it amazing)
The cous cous salad can be made with rice, Bulgar wheat, or even pasta, but the addition of cous cous to this recipe makes it simple and easy!
Ok, so here is the run down.
- Scroll to the end of this post and print the recipe
- Go get all your ingredients
- Light your fire, or grill.
- Do your preparation
- Put someone on Sosatie duty
- Watch as your family and friends devour your yummy food!
Also, tag @medideli on social media so that they can see what you are making and creating with their awesome range!
Ostrich Sosaties
For the Sosaties
- 500g of Ostrich cut into cubes
- 2 TBSP of Coriander pesto
- 2 tsp of Chilli and Garlic Relish
- Salt and Pepper
- Olive oil
- Sosatie/Kebab sticks (if you are using wooden ones, soak them in water for half an hour, this prevents them burning on the flames)
For the salad
- 2 cups of cooked Cous Cous (follow instructions on the box)
- 1 jar of the Artichoke Salad, chopped
- a handful of soft herbs, chopped (I used coriander and parsley)
- 1 cup of baby roma tomatoes, cut
- Salt and Pepper
- Olive oil
To Serve
- 1 tub of tzatziki
- lemon wedges
- extra coriander to garnish
- In a bowl, add your ostrich, and marinade mix, and season well with salt and pepper, as said before, leave aside to soak up all the yumminess. Once you’ve allowed marinading to happen, skewer the meat onto your prepared sticks and set aside.
- In a separate bowl, add your cous cous, chopped artichoke salad, herbs, tomatoes and season well, with salt and pepper, and copious amounts of Olive oil.
- Once your fire/grill is ready, brush the sosaties with olive oil, and place them onto the grill. I gave mine about 5 minutes of the first side and then 3 once i flipped them, giving me the perfect medium.
- Prepare a big board or platter, layering your cous cous salad and topping them with the grilled Sosaties, topping those with tzatziki and fresh coriander stalks.
- Squeeze fresh lemon juice over all of this amazingness and serve immediately.
Sosatie Defintion from Wikipedia
food by jill 