Season the cubed meat with Garlic & Herb Seasoning. Alternate the meat, onion and peach halves on kebab sticks. Mix the yoghurt and Tikka Sauce together and pour over the sosaties, turn to coat. Leave overnight in the fridge, covered.
Bring sosaties to room temperature and braai over a gentle fire until cooked on the inside and lightly charred on the outside. Baste regularly with remaining yoghurt marinade.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4
500 g leg or shoulder of lamb cubed 2cm x 2cm
2 t (10 ml) Ina Paarman's Garlic & Herb Seasoning
cup (125 ml) plain Greek yoghurt
1 x 200 ml Ina Paarman's Tikka Curry Coat & Cook Sauce
1 onion, cut into 4 wedges and separated into leaves, cut large leaves in half across
200 g dried peaches (halved) or apricots
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