A classic South African braai favourite – juicy beef cubes in a tangy, herby marinade, grilled to perfection!
Makes between 6-12 sosaties
Ingredients (Marinade):
- 1 kg beef
- ⅓ cup soy sauce
- ⅓ cup olive oil
- ⅓ cup lemon juice
- 3 minced garlic cloves
- 1 tsp salt
- ¼ tsp black pepper
- ½ Tbsp fresh rosemary
Best meat cuts to use:
- Sirloin: Relatively lean, has a good beefy flavour, tender.
- Rump: A popular and economical choice, can be cooked quickly over high heat, tender when prepared correctly.
- Fillet/Tenderloin: This cut is the most tender though it is also the most expensive option.
- Chuck: While a tougher cut, chuck can be used if it is marinated for a longer period (several hours or overnight).
Optional extras: Add pieces of onion, green pepper, garlic, apricot or pineapple between the layers of meat.
Method:
- Mix all the marinade ingredients together in a marinade dish or resealable plastic bag.
- Cut the meat into cubes and add to the marinade. Mix everything well and close the lid of the marinating bowl or seal the bag.
- Let it marinate in your fridge overnight.
- Thread the beef cubes onto the skewers (adding optional extras between the pieces if desired).
- Braai the sosatie over hot coals, turning occasionally until the meat is cooked medium rare or to your liking. Total braai time should be about 8-10 minutes depending on size.
- Baste frequently with the leftover marinade during cooking for a caramelized finish but don’t baste in the final few minutes of the braai.
Perfect for the braai grid – tender, flavourful and always a hit! 🔥🥩
