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.