South Africa’s answer to the kebab is here: welcome to the humble sosatie. This SA take on lemon and herb chicken sosaties is so versatile. You can use any combination of meat and sauce that you like and whatever side your heart desires. These are a staple in braais and kitchens across the country and they are so simple to make.
These easy peasy lemon and herb chicken sosaties are perfect for any summer event. Whether it’s for a picnic, braai or even just as an easy weeknight meal, you can enjoy finger food at it’s finest with some lekker local flavour.
Serves 4
Ingredients:
- 4 large skinless, boneless chicken breasts, cubed
- 40ml olive oil
- 70ml lemon juice
- 1 large clove of garlic, crushed
- 2g fresh thyme, roughly chopped
- Salt and pepper to taste
- Bamboo skewer sticks, soaked in cold water (Regular wooden ones are also alright)
Instructions:
- After soaking the skewer sticks, thread the chicken cubes onto each until you have formed your chicken sosaties.
- Lay the chicken sosaties flat on a lightly greased baking tray.
- In a bowl, mix the olive oil, lemon juice, garlic, thyme, salt and pepper together until thoroughly combined.
- Pour the marinade over the chicken sosaties until they are completely covered. (could we let them sit for about half an hour to marinade so that they’re not too dry.
- Heat a large pan on a medium to high heat and place the marinated sosaties in the pan, in batches. (don’t want to say how many as you don’t know how large a pan they’re using) Do not overcrowd the pan.
- Cook them on each side for 5-6 minutes or until just cooked.
- Remove from heat and serve along with your favourite salad.
These instructions are for cooking them in a pan, but they’re also fantastic when cooked over a braai grill with a little lick of flame. Feel free to use this as a base and get more creative by interspersing your chicken cubes with onion, green pepper, pineapple or something else that takes your fancy.
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