Monkeygland Braai Sosaties


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  • 1/4 cup (60ml) extra virgin olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, chopped
  • 1 tbs chopped ginger
  • 2 tbs tomato paste
  • 1/2 cup (160g) fruit chutney (we used Mrs Balls brand)
  • 2 tomatoes, chopped
  • 2 tbs Worcestershire sauce
  • 1/2 cup (120ml) tomato sauce
  • 2 tbs brown sugar
  • 1/2 tsp chilli powder (or to taste)
  • 1kg beef fillet or rump steak, cut into 3cm pieces
  • 2 onions, quartered, separated into petals
  • 2 lemons, halved
  • Flat-leaf parsley sprigs, to serve


  1. Heat oil in a saucepan over medium heat. Add the diced onion, sprinkle it with a pinch of salt flakes, and generously grind some fresh black pepper over it.
  2. Sauté for approximately 3-4 minutes until the onions turn tender.
  3. Introduce minced garlic and ginger to the pan, and continue to cook for an additional minute until the mixture becomes aromatic. Stir in the tomato paste, letting it cook for about a minute.
  4. Then, incorporate the chutney, diced tomatoes, Worcestershire sauce, tomato sauce, sugar, chili, and 1/3 cup (80ml) of water. Allow this blend to simmer for 6-8 minutes until it begins to thicken.
  5. Remove the saucepan from the heat and use a stick blender to puree the mixture until it attains a smooth consistency. If needed, adjust the texture with a little water. Let the sauce cool completely before refrigerating it.
  6. In a large bowl, combine the beef with 1/2 cup of the sauce, marinating it in the refrigerator for a minimum of 3 hours, or even better, overnight. Take it out of the fridge 30 minutes before cooking.
  7. Preheat your braai to medium-high heat. Thread pieces of beef and onion onto metal skewers in an alternating fashion. braai these skewers for 5-6 minutes, turning them and basting frequently with the remaining sauce until the meat is thoroughly cooked and develops a delightful char.
  8. Place the lemon halves, cut side down, on the grill and cook for 1-2 minutes until they acquire a light char.
  9. Sprinkle the skewers with chopped parsley and serve them with grilled lemon wedges and the remaining sauce on the side.
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