Lamb and mushroom sosaties recipe

There is a wide variety of delicious foods that may be cooked over a braai in South Africa. In SA culture, kebabs are called sosaties, and there are many ways to customise them. This dish of lamb and mushroom sosaties is perfect for entertaining visitors who like trying new foods. Lamb kidneys will replace the typical chunks of meat on the skewers. These meaty chunks are full of flavour and go well with mushrooms.

Lamb and mushroom sosaties tips

Leave the kidneys to rest in milk overnight to help flush out any toxins. The button mushrooms provide a welcome textural contrast and a milder flavour profile. Layers of onion, pepper, and even apricots give colour and flavour to these skewers. If you plan on using skewers on the braai, it’s important to remember to soak them in stock or water to prevent the ends from catching fire. Prepare with care and serve with your favourite dipping sauce.

Don’t be afraid to branch out and explore fresh takes on your favourite sosaties. These sosaties with lamb and mushrooms are perfect for a braai treat.

Lamb and mushroom sosaties recipe

Recipe by Gary Dunn

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 4 servings

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Ingredients

• 4 Lamb Kidneys

• 4 button mushrooms

• flour

• 4 cocktail (Chippelata) Sausages – 

• 2 rashers bacon

• stock

• salt and freshly ground black pepper

Method

• Cut kidneys, sausages (if large ones used} and bacon into halves. Dust with seasoned flour.
• Put all of the ingredients onto the skewers.
• Cook under hot grill.
• Serve with rice moistened with a little stock, and French Salad.