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Beef Sosaties with Pomegranate Chimichurri and Grilled Peaches

Serves 4


500 g beef, sirloin, rump, rib-eye or fillet

4 large sosatie skewers, either bamboo or steel, roughly 24 cm

2 peaches, halved and grilled

1 cup yoghurt

fresh coriander leaves

For the marinade

 3 tbsp vegetable oil for frying

1 onion, finely chopped

1 clove garlic, grated

5-cm piece ginger, grated

1 tsp curry powder, medium

½ tsp turmeric

½ tsp black pepper

3 bay leaves, crushed

1 tbsp apricot jam

50 g brown sugar

250 ml white or brown vinegar


Pomegranate Chimichurri (makes 2 cups)

1 small onion, finely chopped

2 cloves garlic, grated

1 bunch chopped basil

1 bunch chopped coriander

1 bunch chopped parsley

1 bunch chopped chives

150 ml vinegar

1 cup olive oil

pearls of one pomegranate




Dice the beef into large chunks for the skewer.

Cut the vegetables and mix with the meat.

For the marinade

Sweat the onion, garlic and ginger in the oil over a medium heat.

Add the spices, bay leaves, apricot jam and sugar. Add the vinegar and bring to the boil, allowing the sugar to dissolve.

Remove the marinade from the heat and leave to cool completely before pouring it over the meat.

Marinade the beef for 1 – 3 days.

The sosaties can be made with lamb, beef or chicken.

Braai/grill the sosaties over hot coals until medium rare to medium.

For the pomegranate chimichurri

Mix all the pomegranate chimichurri ingredients together.

Leave to stand for 1 hour before serving.

Serve the sosaties with natural yoghurt and grilled peaches.


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