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Pork sosaties

Sosaties or kebabs are a popular way to cook meat over the coals. This simple marinade can be used for any meat.

Serving size
 Serves 4-6
 2 tbsp (30 ml) lemon juice
 2 tbsp (30 ml) sunflower oil
 2 tbsp (30 ml) chopped fresh origanum
 ½ tsp (2,5 ml) salt
 black pepper to taste
 500 g leg or shoulder of pork, all fat removed and cut in cubes
 1 onion, cut in chunky pieces
 1 green or red pepper, seeds removed and cut in chunky pieces
 ½ pineapple, cut in chunky pieces

1. Mix lemon juice, oil, origanum, salt and pepper.
2. Place meat in a shallow dish and pour marinade over. Stir through to coat the meat.
3. Marinate for 30 minutes to 1 hour.
4. Thread meat onto sosatie sticks, alternating with onion, peppers and pineapple.
5. Braai over medium coals for 8-10 minutes on each side or until the meat is cooked, but still juicy. Baste any remaining marinade over the sosaties, while braaiing.



1. Fry these sosaties over a medium heat in a frying pan using the marinade. This marinade can be used to make chicken or fish sosaties.
2. If available, dried prunes or apricots are delicious on these sosaties.
3. Add 1 tsp curry powder to the marinade, if preferred.


This recipe is in Cooking from the heart 1. Download PDF recipe book here.

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