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KU Libraries Diversity Committee's Recipe of the Week Archive

4/26/2004

Hello everyone!

First of all, I would like to say a big "Thank You" to Susan Case because she recently met an experienced chef who also likes to offer assistance with recipes! Her name is Bonnie Winston and her e-mail address is Bonnie.Winston@BallFoods.com. She says to feel free to e-mail her with any questions you might have about recipes you are using! She sounds like a fantastic resource and I'm pleased at her willingness to lend a hand!
Now, onto the recipes!

This week (Tuesday) is South Africa's Freedom Day. To celebrate this day I found a BBQ recipe from South Africa to share with you! (To those with fantastic memories, you may have noticed this is our second South African recipe. If you still have the original one for the marshmallow pudding, it would probably be a pretty good compliment to this recipe!)

Also, here is a website with some interesting information on the origins of Freedom Day:

http://bethuneinstitute.org/documents/safd.html

Happy Eating!

The Diversity Committee

South African Lamb Sosaties(Kebabs)
This is a traditional South African braai (bbq) dish that
can also be prepared using venison or beef. This dish is
best if meat and vegetables are allowed to marinate
overnight before grilling. Prep Time: approx. 30 Minutes. Cook
Time: approx. 30 Minutes. Ready in: approx. 9 Hours . Makes
8 kebabs (8 servings).
Printed from Allrecipes, Submitted by Brian Wilson

1 cup plain yogurt
2 teaspoons curry powder
1 tablespoon white sugar
1 tablespoon vegetable oil
1 large onion
1 cup cubed lamb stew meat
12 ounces dried apricots
8 kabob skewers

Directions
1 Make the sauce by mixing together the yogurt, curry
powder, sugar and oil in a small bowl. Taste and adjust
seasonings to your liking.
2 peel and cut the onion into 1 inch cubes. Thread
skewers alternating lamb cubes, onion dried apricot halves.
Place them into a large resealable bag and pour in the
sauce. Make sure the kabobs are evenly well coated.
Refrigerate and allow to marinate overnight or for at least 8 hours.
3 Preheat grill to medium heat and lightly oil grate.
4 Grill the kabobs over medium coals for 8 to 10 minutes
on each side, or to your desired doneness.

Nutrition Info
Servings Per Recipe: 8
Calories: 170 Total Fat: 3.3g Cholesterol: 12mg Sodium: 35mg Total Carbohydrates: 31.6g Dietary Fiber: 4.3g Protein: 6.6g

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