Turmeric, tamarind and yoghurt sosaties with lemon
These sweet-and-savoury sosaties are irresistible!
Makes 6 sosaties • Preparation time: 25 minutes, plus marinating time • Cooking time: about 25 minutes • Oven temperature: 180°C
• 18 chicken thigh fillets • 1–2 lemons, cut into wedges • a few lemon leaves MARINADE • 1 small green apple, peeled and grated • 1ml each cayenne pepper, cumin and coriander • 2cm fresh ginger, peeled and finely grated • 2cm fresh turmeric root, peeled and finely grated • 1 clove garlic, finely grated • 30ml tamarind paste • 1 green chilli, seeded and chopped • a pinch of white sugar • 125ml plain yoghurt
1 Mix all the marinade ingredients and combine with the chicken. Spoon into a glass bowl, cover and marinate in the refrigerator for an hour or two, but preferably overnight.
2 Season the chicken with salt and pepper and thread onto 6 skewers with a few lemon wedges and lemon leaves. Remember to soak the skewers in water first, otherwise they might catch alight during the cooking process.
3 Preheat the oven. Also heat a cast-iron griddle pan until it’s piping hot and fry the sosaties until they are golden-brown with aromatic char lines. Place the pan with the sosaties in the oven and bake for a further 15 minutes or until the chicken is cooked through.
If you don’t have a griddle pan, you can fry the sosaties in an ordinary pan and finish them off in a roasting pan; or braai over moderate coals until done. >>