What You Need to Know
The technique requires low to medium heat and precise temperature control to achieve the desired level of doneness, with ideal internal temperatures ranging from 63-65°C for medium-rare to 73-75°C for medium-well. The marinating process involves a mixture of spices, vinegar, and oil.
Steps
- 1.
Kaapse Sosaties (Cape Malay (South Africa)): Primary cooking method for signature lamb skewers
- 2.
Bobotie Sosaties (Afrikaans (South Africa)): Alternative preparation of minced meat kebabs
- 3.
Chakalaka Sosaties (Zulu (South Africa)): Vegetable-heavy version with spicy relish marinade
The Science
Primary Reaction
Maillard Reaction