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Grilled Honey-Chipotle Salmon Foil Packets

Ingredients

  • 4 tbsp.butter, melted
  • 2 tbsp.honey
  • 1tbsp. chipotle chili powder or regular chili powder
  • 3 cloves garlic, minced
  • Kosher salt
  • 4 (6-oz.) skin-on salmon filets
  • 1 medium zucchini, chopped
  • 1 summer squash, chopped
  • 1small red onion, chopped
  • 1/4 c. packed basil leaves, torn
  • Lime wedges, for serving

Directions

  1. Heat grill to medium-high. In a small bowl, whisk butter, honey, chipotle chili powder, garlic, and ½ teaspoon salt; set aside.
  2. Season both sides of salmon with ¾ teaspoon salt.
  3. In a medium bowl, toss zucchini, summer squash, and red onion with ¼ teaspoon salt.
  4. Lay four 12”-by-16” pieces of foil on a flat surface.
  5. Divide vegetable mixture between foil packets, filling up half of the center of each piece of foil. Arrange salmon next to vegetables.
  6. Drizzle salmon and vegetables with the chipotle sauce (stir to combine before using if separated), dividing evenly. Fold and seal edges of foil to create a packet.
  7. Grill, covered, until salmon is cooked through and squash is tender, rotating packets half way through, 11 to 14 minutes. Sprinkle with basil and serve with lime wedges.

Feta and cucumber salad with dill dressing

For more of the best braai greek salad recipes click here! more recipes…

Ingredients

  • 2 ridged cucumbers, trimmed
  • 1 tsp sea salt flakes
  • 50g kalamata olives
  • 100g feta, finely crumbled
  • 250g greek yogurt
  • ½ a small clove garlic, crushed
  • ½ lemon, zested and juiced

DRESSING

  • 1 long shallot, peeled and finely chopped
  • 3 tbsp white wine vinegar
  • 6 tbsp extra-virgin olive oil (preferably Greek)
  • ½ tsp dried oregano
  • finely chopped to make 1 tbsp dill
  • a pinch sugar

Method

  1. Roughly peel the cucumbers, removing most of the tough skins but leaving a few stripes. Cut into long 3mm-thin strips using a mandoline or sharp knife.
  2. Put in a sieve, sprinkle with the salt and sit over a bowl. Leave to 10 minutes to draw out some of the moisture. Meanwhile, put the shallot and vinegar for the dressing in a large bowl and leave to pickle slightly.
  3. Put the olives on a board and bash with the side of a knife to expose the stones. Remove and discard them, then roughly tear the olives in half.
  4. Mash half the feta into the yogurt with the garlic and lemon zest using a fork, then season with salt and pepper. Add a squeeze of lemon juice.
  5. Whisk the olive oil into the pickled shallots, then stir in the oregano and dill. Season and add a small pinch of sugar. Add the drained cucumbers and toss in the dressing to coat. Fold in the remaining feta and olives. Spoon the feta yogurt over a large platter and spoon over the cucumber and feta mixture.
  6. Drizzle with the remaining dressing to serve. This works well as a side for grilled fish such as trout or sea bass, lemon and oregano chicken skewers or charred lamb chops on the barbecue.

Cucumber and tomato salad

Ingredients

  • 5 good quality, ripe tomatoes, cut into 2-3 mm dice
  • 3 mini cucumbers (Turkish or Greek-style), cut into 2-3 mm dice
  • ½ white onion, cut into 2-3 mm dice
  • 30g flat-leaf parsley, chopped and stalks discarded
  • 15g fresh mint, chopped and stalks discarded
  • 25ml extra-virgin olive oil
  • 25ml lemon juice
  • 100g tahini sauce (see recipe below) or use shop-bought

CLASSIC TAHINI SAUCE

  • 240g tahini
  • 2 tsp lemon juice
  • ½ garlic clove, crushed

Method

  1. Drain the diced tomatoes in a sieve or colander, then combine with all the other salad ingredients in a mixing bowl with some sea salt and black pepper to taste.
  2. To make your own tahini sauce, put the tahini in a mixing bowl and whisk in 200ml cold water, a third at a time.
  3. When it has a smooth, creamy consistency, add the lemon juice, garlic and ¼ tsp of fine sea salt. (The sauce can be stored in the fridge, but starts to lose depth of flavour after a day.) Pile the salad into a bowl and serve with the tahini sauce drizzled on top.

Radish and cucumber salad

For more the best summer braai recipes click here! more recipes…

Ingredients

  • 1 cucumber, peeled and thinly sliced
  • 10 radishes, thinly sliced
  • ½ red onion, finely chopped and soaked in lemon juice for 10 minutes
  • 60ml rice vinegar
  • 1½ tbsp olive oil
  • 2 tsp sesame oil
  • 1 small red chilli, seeded and finely chopped
  • 2 tsp sesame seeds, toasted

Directions

  1. Put the cucumber, radish and onion (straining off any excess juice) in a bowl.
  2. Whisk the rice vinegar, oils, chilli and some seasoning together and pour it over.
  3. Toss well and leave to sit for 5 minutes. sprinkle with sesame seeds to serve.

BBQ braai Chicken breast

For more similar excellent chicken wing braai recipes and chicken braai recipes click here! more recipes…

Ingredients

  • 2 c. barbecue sauce
  • Juice of 2 limes
  • 2 tbsp. honey
  • 1 tbsp.hot sauce
  • Kosher salt
  • Freshly ground black pepper
  • chopped chilli if you like heat
  • 1 lb.boneless skinless chicken breasts (or drumsticks)
  • Vegetable oil, for grill

Directions

  1. In a large bowl, whisk together barbecue sauce, lime juice, honey, and hot sauce and season with salt and pepper. Set aside 1/2 cup for basting.
  2. Add chicken to bowl and toss until coated.
  3. Heat braai to high. Oil grates and grill chicken, basting with reserved marinade, until charred, 8 minutes per side for breasts, and 10 to 12 minutes per side for drumsticks.

Vegan braai pineapple kebabs

For more similar awesome Vegan braai recipes click here! more recipes…

Ingredients

MARINADE

  • 4 tbsp umeboshi paste, see notes below
  • 2 tsp Chinese black vinegar
  • 2 tsp toasted sesame oil
  • 2 tbsp dark soy sauce
  • 2 tsp shaoxing wine
  • 2 cloves garlic, peeled
  • ¼ tsp Chinese five-spice
  • ¼ tsp dried chilli flakes

SKEWERS

  • 300g block tempeh, see notes below
  • ½ pineapple, peeled and cored

TO SERVE

  • 2 spring onions, finely chopped
  • ½ a small bunch coriander, leaves picked
  • a pinch dried chilli flakes

Directions

  1. To make the marinade, put all of the ingredients into a food processor and whizz until smooth.
  2. To make the skewers, cut the tempeh into 12 x 3-4cm cubes and put in a large bowl. Pour over the marinade and cover. Being careful not to break up the tempeh, gently massage the cubes, making sure they are all covered in marinade. Put in the fridge to marinate for 30 minutes.
  3. Meanwhile, take 6 bamboo skewers and soak them in water. Slice the pineapple into 12 x 3-4cm wedges.
  4. Remove the tempeh from the fridge and skewer, along with the pineapple, alternating as you go.
  5. Using a pastry brush, baste the tempeh with any left-over marinade and put on a BBQ or hot griddle pan.
  6. Grill, rotating every few minutes, until the pineapple is caramelised and the tempeh is nicely browned, brushing with more of the marinade as you go.
  7. Top with the spring onions, coriander and chilli flakes to serve.

Aubergine braai kebabs with onion salsa

For more the best summer braai recipes click here! more recipes…

Ingredients

  • 3 aubergines, sliced lengthways into ½cm slices
  • 3 tbsp pomegranate molasses
  • 2 tbsp ground cumin
  • ½ tsp ground cinnamon
  • 2 tbsp aleppo pepper flakes, (see cook’s notes)
  • 6 tbsp olive oil

CHARRED ONION SALSA

  • 4 medium onions, sliced into thick rounds
  • 4 cloves garlic, crushed
  • 2 tbsp mint leaves, finely shredded
  • ½ tbsp dried chilli flakes
  • 4 tbsp olive oil
  • 2 tbsp lemon juice

TO SERVE

  • couscous mixed with soft herbs, (such as mint and coriander)
  • greek yogurt, seasoned with salt

Method

  1. Light the barbecue. Meanwhile, sprinkle the aubergine slices on both sides with 1 tbsp of salt.
  2. Allow to drain in a colander or sieve for 30 minutes, then rinse and pat dry.
  3. To make the salsa, put the onion slices over direct heat on the barbecue (skewering them first will make them more stable) and cook for 8 minutes or until lightly charred on both sides.
  4. Finely chop and mix with the other salsa ingredients, plus some salt and pepper. Set aside.
  5. Combine the molasses, cumin, cinnamon, aleppo pepper, sumac and olive oil, and mix to a paste.
  6. Brush evenly over the aubergine slices and thread them, concertina style, onto six skewers, packing them quite tightly.
  7. Cook on the barbecue for 15-20 minutes, turning occasionally, or until soft and lightly charred. Serve with the onion salsa, herby couscous and yogurt.

Pomegranate braai kebab sosatie

For more similar fantastic winter braai salad recipes click here! more recipes…

Ingredients

  • 100g cherry tomatoes, halved
  • ½ onion, thinly sliced
  • handful of flat-leaf parsley
  • large pinch of sumac
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp pomegranate molasses, plus a drizzle
  • 80g bulgur wheat
  • 1 chicken stock cube
  • 1 tbsp chilli jam
  • 4 ready-made lamb kebabs
  • 6 tbsp hummus

Directions

  1. Make the salad by mixing together the tomatoes, onion, parsley, sumac, extra-virgin olive oil and a drizzle of pomegranate molasses in a bowl with some seasoning.
  2. Cook the bulgur wheat in a large pan of boiling water with the stock cube, following the pack instructions.
  3. Mix the pomegranate molasses and chilli jam together in a bowl to make a glaze.
  4. Heat a barbecue until hot, with the coals spread out evenly. Lightly oil the lamb kebabs and grill on the barbecue for 8-10 mins, turning regularly, until charred and cooked through.
  5. Brush the kebabs with the glaze and cook for another minute until sticky. If you are not using a barbecue, cook the lamb skewers on a griddle pan over a high heat.
  6. Spread the hummus onto a platter or two plates, pile on the tomato salad and top with the kebabs. Take to the table and serve with the bulgur on the side.

Smoked chicken wings

Ingredients

  • 1kg chicken wings, wing tips removed
  • 100ml pressed apple juice
  • 1 tbsp apple cider vinegar
  • a few handfuls cherry wood chips, (see ‘Which wood?’ box, below)
  • to serve ranch or blue-cheese dressing


Rub

  • 2 tsp sweet paprika
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp dried oregano
  • a large pinch cayenne pepper
  • ground to make ½ tsp black peppercorns
  • 1 tsp ground cumin
  • a large pinch dried chilli flakes
  • 2 tsp sea salt flakes

Directions

  1. In a large bowl, combine all the rub ingredients and mix well until the chicken wings are thoroughly coated. Use your hands for better distribution.
  2. For optimal flavor, marinate the wings in the refrigerator, ideally overnight, or for a minimum of 2 hours.
  3. Prepare a mixture of apple juice and apple cider vinegar. You can either pour it into a small spray bottle or keep it in a small container.
  4. This mixture will be used to keep the wings moist and aid in caramelizing the skin during cooking.
  5. Cook the wings for 45 minutes, ensuring you turn and rotate them every 15 minutes. While doing so, generously spray or drizzle the wings with the apple juice mixture.
  6. If the temperature drops below 120°C, lift the lid of the barbecue and fan the coals to reignite the heat.
  7. After 45 minutes of cooking, lift the lid again and transfer the chicken wings to the other side of the barbecue, placing them directly above the hot coals. Allow the skins to crisp up for approximately 5 minutes or until they become beautifully caramelized and start to char. Keep a close eye on them to prevent excessive charring.
  8. Once the wings are done, remove them from the barbecue. If desired, serve them with a side of ranch or blue-cheese dressing for dipping.
  9. Enjoy your flavorful and perfectly grilled chicken wings!

Turkish braai kebabs

Ingredients

KEBABS

  • 800g lamb mince
  • 2 tbsp or 1 tbsp of dried chilli flakes urfa chilli flakes, (see recipe below)
  • 4 tsp sumac
  • 4 tsp ground cumin
  • finely chopped to make 4 tbsp flat-leaf parsley stalks
  • 6 cloves garlic, crushed

SUMAC ONIONS

  • 2 onions, thinly sliced
  • ½ a small bunch flat-leaf parsley, roughly chopped, plus extra for serving
  • 1 tbsp sumac

TO SERVE

  • flatbreads, yogurt, pickled chillies and tomatoes

Method

  1. Prepare the BBQ for direct cooking by spreading the coals in an even layer.
  2. To make the kebabs, combine the lamb mince with all the other ingredients and lots of seasoning.
  3. Mix well with your hands, as if you are kneading bread, for 5 minutes. Form into 12 kebabs and thread onto metal skewers.
  4. Put the onions into a bowl of iced water for 20 minutes. Drain well, then tip into a bowl and mix with the parsley, sumac and some seasoning.
  5. Cook the kebabs for 4 minutes on each side or until cooked through and charred. (Alternatively, heat the grill to high and cook the kebabs for 8 minutes, turning halfway, until charred and cooked through.)
  6. Serve with the sumac onions, flatbreads, yogurt, tomatoes, pickled chillies and more parsley.
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