South African Cape Malay Lamb Skewers

Step 1

Soak 8 wooden skewers in cold water for at least 20 minutes — this prevents them from charring on the grill. If using metal skewers, you can skip this step.

Step 2

Make the spice rub: In a small bowl, stir together 1.5 teaspoons ground cumin, 1.5 teaspoons ground coriander, 0.5 teaspoon ground turmeric, 0.5 teaspoon ground ginger, 0.25 teaspoon chili powder, 1 teaspoon sea salt, 0.5 teaspoon black pepper, and 3 tablespoons extra-virgin olive oil until a paste forms.

Step 3

Pat 1.5 pounds of boneless lamb shoulder completely dry with paper towels. Cut into 1.5-inch cubes — aim for consistent sizing so everything cooks at the same rate. Place in a bowl and coat thoroughly with the spice rub, tossing to ensure each piece is evenly covered. Let rest for 10 minutes while you prepare the glaze.

Step 4

Make the apricot glaze: In a small saucepan over medium heat, combine 0.5 cup apricot jam, 2 tablespoons fresh lemon juice, 1.5 tablespoons soy sauce, and 2 minced garlic cloves. Stir constantly until the jam melts and the mixture becomes glossy and pourable, about 2-3 minutes. You should smell warm apricot with tangy, savory undertones. Transfer to a small serving bowl for brushing.

Step 5

Assemble the skewers: Thread the marinated lamb onto your soaked skewers, alternating with chunks of 2 medium onions (cut into 1-inch pieces) and 0.5 cup dried apricot halves. Leave about 1/2 inch of space between each piece — this allows heat to circulate and prevents steaming. Aim for about 4-5 lamb cubes per skewer, plus onions and apricots in between.

Step 6

Preheat your grill to medium-high heat (about 400°F if using a gas grill). If using charcoal, create a medium-hot zone by spreading coals in a single layer. Let the grates heat for 3 minutes until a drop of water dances and evaporates immediately.

Step 7

Place the sosaties on the hot grill grates and cook for 10-12 minutes, turning every 2-3 minutes so the lamb cooks evenly and develops a caramelized crust on all sides. You should hear a steady sizzle and smell the warm spices charring — this is exactly what you want. Watch for any flare-ups from fat dripping; move the skewers slightly to a cooler part of the grill if flames appear.

Step 8

During the last 2 minutes of cooking, brush the sosaties generously on all sides with the apricot glaze. Turn them once more to caramelize the glaze — it should turn deep mahogany and create a sticky, caramelized coating. The lamb should be firm to the touch but still yield slightly when pressed — aim for an internal temperature of 130-135°F for medium-rare.

Step 9

Transfer the sosaties to a serving platter and rest for 2 minutes — carryover heat will cook them slightly more. Serve warm with the remaining apricot glaze on the side for drizzling. These are traditionally served with fragrant jasmine rice and a sharp cucumber raita or pickled vegetables to cut through the richness of the lamb.