Travel to any part of the world and you are certain to find barbecue in some way, shape or form.  Today we travel to South Africa with Chef Hugo Uys, an expert in braii (South Africa's version of barbecue) with his recipe for traditional lamb sosaties -- a kebob comprised of marinated lamb and apricots.  

According to Uys, the sosaties are even better when paired with a smokey and fruity South African red wine such as the Brampton Old Vine Red ($14.99) which helps cut through the dense fat and release enhanced flavors. 

GRILLED LAMB SOSATIES

Ingredients
4 pounds lamb cut into 1 inch chunks
2 large red onions, chopped
2 tablespoons olive oil
2 tablespoons coriander
4 bay leaves
1 teaspoon cinnamon
1 tablespoons curry powder
1 teaspoon allspice
1 tablespoon turmeric
2 teaspoons sea salt
2 teaspoons black pepper
½ cup dark brown sugar
5 ounce ginger, grated
¾ cup red wine vinegar
½ cup Masala wine
¼ cup smooth apricot jam
2 tablespoons tamarind paste
8 garlic cloves, grated
8 ounce dried apricots
Red onions cut in 1 inch x 1 inch cubes

Directions
Roast coriander seeds till slightly brown – the grind coriander into a powder.  Sauté the onions and garlic in olive oil over medium heat until translucent.  Add coriander powder, cinnamon, curry powder, allspice, turmeric, salt and black pepper.  Turn heat down to low and add ginger, sugar, vinegar, wine, apricot jam, and tamarind paste.  Simmer for +/- 8 minutes. 

Remove from heat and let it cool down to room temperature.  Add lamb chunks and marinade into re-sealable bags and massage meat well.  Place in refrigerator overnight.

Prepare grill for medium-high heat cooking.  Skewer the lamb with apricots and red onions, and repeat.  Grill the skewers until desired temperature.

Recipe courtesy of Chef Hugo Uys and Wines of South Africa