Kebab vs. Sosatie — What's the Difference?

Kebab encompasses a wide range of grilled meat dishes found across Middle Eastern and Central Asian cuisines. Typically, it involves skewering chunks of meat or ground meat and cooking them over a grill. Sosatie, however, is a dish specifically from South African cuisine, characterized by cubed meat (usually lamb or mutton), skewered and marinated in a mixture of curry spices and dried fruits such as apricots or raisins.

Kebabs are often served with a variety of accompaniments like vegetables, rice, or flatbreads, reflecting the culinary practices of different regions. In contrast, sosaties are usually served with traditional South African sides like rice, chutneys, or salads, highlighting its unique blend of indigenous and colonial culinary influences.

The spices used in kebabs can vary widely, ranging from simple salt and pepper to complex spice blends, including cumin, coriander, paprika, and more. Sosaties use a specific marinade that combines curry flavors with the sweetness of dried fruits, creating a distinct taste profile that reflects the Malay influence on South African cuisine.

In terms of preparation, kebabs might be made with beef, lamb, chicken, or fish, and are often cooked on a metal or wooden skewer. Sosaties specifically require marinating the meat, sometimes overnight, to imbue the curry flavors deeply into the meat, enhancing its tenderness and taste.

While kebabs are a common feature in street food markets, restaurants, and household barbecues worldwide, sosaties hold a special place in South African cuisine, particularly popular at braais (South African barbecues) and family gatherings.