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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.
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Course Dinner, Lunch
Servings 4

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.