Abalone Sosaties, anyone?
I used fresh abalone for this recipe, and it’s absolutely delicious when simply basted with olive oil and garlic, then finished with a drizzle of salt and lemon juice. Sometimes, the best things in life are the simplest! But feel free to get creative and try any basting that suits your fancy. Just be sure not to braai them for too long—a quick turn on the braai is all they need.
For extra tenderness, steam the abalone for 4–5 minutes before threading them onto the sosatie stick. Trust me, you won’t regret this extra step!
