4 must-try braai recipes, snacks and sides

Posted on September 20th, 2019

We rounded up a couple of our favourite braai recipes that will have your guests’ mouths watering.

Braai recipes for Heritage Day

Wow your guests this Heritage Day with these yummy braai recipes.

ALSO SEE: Make your own South African meat marinade with this easy recipe

Sticky chicken kebabs

*Serves 4

Ingredients

  • 3-4 chicken breasts, deboned and skinless
  • 15ml soy sauce
  • 15ml Worcestershire sauce
  • 5ml honey
  • 10ml oil
  • 125ml (½ cup) fresh or tinned pineapple pieces
  • or
  • 12 whole button mushrooms
  • or
  • 12 whole cherry tomatoes

Method

  1. Cut the chicken breasts into strips.
  2. Mix the soy sauce, Worcestershire sauce, honey and oil together and marinate the chicken for 10 minutes.
  3. Remove the chicken from the marinade and thread the strips onto kebab skewers. Put a piece of pineapple, a mushroom or a cherry tomato between each piece of chicken.
  4. Throw them on the braai and continuously baste with the marinade.

TIP: Remember to soak wooden kebab skewers in warm water for 10 minutes before using. As a further precaution to prevent the skewers from burning, wrap any exposed bits in foil.

(Recipe compliments of Melrose)

Bbq spare ribs

*Prep time: 15 minutes plus marinating overnight
*Cook time: 1 hour 15 minutes
*Serves 4

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 400ml passata
  • 3 garlic cloves, crushed
  • 85g brown sugar
  • 3 tbsp malt vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato puree
  • 900g ribs

Method

  1. Heat the oil in a saucepan, add the onion, and cook gently for 5 to 10 minutes until soft. Add the garlic and cook for one minute, then add the remaining sauce ingredients.
  2. Bring to the boil, reduce the heat and simmer for 20 minutes until thickened. Leave until cool. For a smooth sauce simply blitz in a blender.
  3. Put the spare ribs in a large plastic bag and pour in a quarter of the marinade. Seal the bag and shake to coat the ribs. Leave in the fridge overnight. Refrigerate the rest of the sauce until needed.
  4. Preheat the oven to 170°C/325F/Gas 3/Fan 150°C. Line a large roasting tin with foil and spread the ribs out in the tin. Cover with a second piece of foil and bake for 45 to 50 minutes, turning halfway through until the ribs are cooked through. Transfer the ribs to a plate and carry out to the braai. Reserve half of the remaining sauce to serve as a dip then brush the ribs with some of the sauce. Braai the ribs over medium-hot coals for 8 to 10 minutes, turning regularly and brushing once more with sauce. Watch the ribs carefully as the sugar in the sauce can burn easily.
  5. Cool slightly and serve with the remaining sauce.

ALSO SEE: Herbed lamb ribs and potato pizza for your braai

Corn on the cob with sweet piquanté peppers and feta cheese

*Serves 4

Ingredients

  • 4 corn cobs, husked
  • 10ml fresh lime juice
  • 30ml real mayonnaise
  • 125ml feta cheese, crumbled
  • ¼ cup diced mild Peppadew® sweet piquanté peppers, drained

Method

  1. Grill or barbecue the corn cobs until they are cooked and slightly charred on all sides. This should take about 10 to 15 minutes.
  2. Combine the remaining ingredients. When the corn is done, place them on a baking tray and douse with the cheese mixture. Place under a hot grill for 2 minutes. Allow to cool down for a minute or two and then serve with lots of napkins to wipe your hands and face. This is finger-licking good stuff.

ALSO SEE: Braai with mushrooms

Chip & dip

Nachos are a great alternative to regular salted crisps, as they’re baked and not fried. Also consider plain chips that don’t have added salt or flavourings. Interesting dips are a great way to get children to eat raw veggies.

*Serves 4

Ingredients

  • 1 packet plain nachos chips
  • 1 tub low-fat hummus
  • 1 tub low-fat cream cheese
  • 3–4 sundried tomatoes in oil, drained
  • Fresh crudités such as green beans, carrot sticks, cucumber sticks and celery sticks
  • ½ avocado

Method

  1. Make the cream cheese dip by whizzing the sundried tomatoes with the cream cheese in a food processor until combined. Scoop into a bowl.
  2. Dice the avocado, toss in 1tsp juice to prevent it going brown, and stir into the hummus.
  3. Arrange the chips and dips on a platter and enjoy!

Variation

  1. Include plain yoghurt as a dip, and serve fruit slices as a healthy dessert alternative or for those craving something sweet, dip pieces of fruit in chocolate as a sugar-controlled dessert.
  2. Serve veggie crisps (either store-bought or homemade) as an alternative to traditional potato crisps.

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