A sosatie is a kebab. Meat onna stick.
Start with a gemsbok loin (rugstring), nicely matured, cubed. Bacon is good. Some dried apricots, soaked in water for a few hours (also soak the skewers so they don’t burn). Some blanched onion, and some cherry tomatoes (it helps to work things out ahead of time, I had 8 skewers, 24 cubes of meat, 16 apricot halves, 16 tomatoes and 10 rashers of bacon cut into thirds. Some sosaties got more bacon, some got less onion).
Drizzled with olive oil & rosemary sauce.
There was a bit of loin left, that got sauced up and braaied separately. Also braaied a kilo of gemsbok wors.
Add a green salad and half a butternut wrapped in foil and put on the coals much earlier, and call it Sunday night supper.
That last picture, the rugstring got sauced up with what?