Recipes / Recipe
Beef Sosaties with Peach & Red Pepper
These Beef Sosaties with Peach and Red Pepper bring together tender rump steak, sweet stone fruit, and bold spices in a colourful, flavourful skewer perfect for the braai or grill. The marinade is a fragrant blend of apricot jam, curry powder, and garlic – infusing the meat with rich South African flavour. Ideal for summer entertaining, weeknight dinners, or Heritage Day celebrations.Serve with yellow rice, couscous, or a crunchy slaw for a balanced and satisfying meal.
Ingredients
For the Sosaties:
- 500 g rump or sirloin steak cut into 3 cm cubes
- 2 ripe peaches or canned peach halves, drained, sliced thickly
- 1 large red pepper cut into chunks
- 1 small red onion quartered and separated
For the Marinade:
- 2 Tbsp apricot jam
- 1 Tbsp mild curry powder
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp grated garlic
- 1 tsp grated ginger
- 2 Tbsp olive oil
- 2 Tbsp white wine vinegar or lemon juice
- Salt & pepper
Instructions
- In a bowl, mix all marinade ingredients. Add beef cubes, toss to coat, and marinate for 1 hour (or overnight for best flavour).
- Alternate beef, peach slices, red pepper, and onion pieces on soaked wooden or metal skewers.
- Cook over medium-high heat for 8–10 minutes, turning occasionally, until beef is nicely charred but still tender. Brush with leftover marinade during cooking.
- Garnish with fresh coriander or mint. Serve with yellow rice, couscous, or a crunchy slaw.
