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Chicken kebabs

Ingredients

  • 1 tbsp hot-smoked paprika
  • 4 cloves garlic, crushed
  • ½ lemon, juiced
  • 4 tbsp olive oil
  • 12 skinless chicken thigh fillets, cut into 3cm chunks
  • a large handful mint leaves, chopped
  • 2 tbsp sesame seeds, toasted
  • 1-2 red chillies, sliced
  • cooked basmati rice

GRILLED PINEAPPLE

  • 2 tbsp soft light brown sugar
  • 1 lime, juiced
  • 1 ripe pineapple, peeled and cut into thick round slices

Method

  1. Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well.
  2. Set aside to marinate for 1 hour.
  3. Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
  4. Barbecue the pineapple slices until lightly charred on both sides.
  5. Once cool enough to handle, dice the flesh, discarding the tough cores.
  6. Put the chicken meat onto six skewers and cook over direct heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.
  7. Top the pineapple with the mint, sesame seeds and red chillies.
  8. Serve with the chicken and rice.

Barbecue-style pork ribs

Ingredients

  • 12 thick ones pork belly ribs
  • 1 tsp salt flakes

rub

  • 1 tbsp smoked hot paprika
  • 1 heaped tsp English mustard powder
  • 2 heaped tsp dried oregano
  • 1 tbsp salt flakes

basting sauce

  • 200ml tomato ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp black treacle
  • 100ml cider vinegar
  • 1 tsp ground white pepper
  • 1 tsp ground cloves
  • 3 garlic cloves, crushed

Directions

  1. Put the ribs in a large pan and cover with water. Add the salt and bring to the boil. Simmer gently for 30 minutes. Drain well and pat dry with kitchen paper. Heat the oven to 190C/fan 170C/gas 5 or light the barbecue and leave it until the embers are orange and grey and giving out a good, even heat.
  2. Put the rub ingredients in a shallow rectangular dish and mix thoroughly. Add the pork ribs and roll in the rub until well coated.
  3. Put the ketchup, Worcestershire sauce, treacle, vinegar, pepper, cloves and garlic in a saucepan and heat gently until the treacle melts and the sauce is completely mixed. Remove from the heat.
  4. Paint the sauce thickly onto the ribs with a pastry brush, taking care not to flick off the rub. Place them on the barbecue and grill well, turning over and painting with more sauce every 10 minutes. Cook for around 30-40 minutes until nicely charred but sticky.
  5. Alternatively, if you’re cooking them in the oven, put the ribs on a foil-lined baking tray in the centre of the oven for 40-45 minutes, removing every 15 minutes to turn and coat with more sauce. The pork should be tender and the sauce thick and charred in places.
  6. Bring the remaining sauce to the boil and simmer hard for 5 minutes, stirring. Serve hot with the ribs and plenty of kitchen paper. This goes very well with coleslaw.

BBQ fish sauce wings

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

Ingredients

  • 1kg chicken wings, tips removed and cut in half at the joint
  • vegetable oil
  • 2 limes, cut into wedges

Marinade

  • 100ml fish sauce
  • 150g caster sugar
  • 6 cloves garlic, crushed
  • 1 tsp dried chilli flakes
  • 1 lime, juiced

Method

  • Whisk all the marinade ingredients in a bowl until the sugar has dissolved.
  • Add the chicken wings, coat well and chill for at least 2 hours but preferably overnight.
  • Remove the wings and pat dry with kitchen paper. Add the marinade ingredients to a pan and bring to a boil over a medium heat. Simmer for 5-10 minutes until syrupy.
  • Heat a barbecue until medium-high (or for oven cooking, see cook’s notes).
  • Add the wings to a bowl and toss with 1 tbsp of oil and some seasoning.
  • Grill for 20-25 minutes, turning regularly, until really chargrilled and crisp.Remove from the barbecue and toss with the reduced marinade. Serve with lime wedges.

Pork Braai with almond purée

Ingredients4 tbsp white misovegetable oil(about 175g-250g each) 4 pork chops2 peaches, halved and stoned2 little gem lettuce, quarteredto serve (optional) edible flowers2 peaches2 tbsp white wine vinegar1 sprig rosemary1 tbsp sugar50g butter125g ground almonds200ml vegetable stock100ml whole milkMethodSTEP 1For the pickled peaches, stone and slice the peaches to 0.5cm thick. Heat the vinegar, rosemary, sugar […]

Ingredients

  • 4 tbsp white miso
  • vegetable oil
  • (about 175g-250g each) 4 pork chops
  • 2 peaches, halved and stoned
  • 2 little gem lettuce, quartered
  • to serve (optional) edible flowers
  • 2 peaches
  • 2 tbsp white wine vinegar
  • 1 sprig rosemary
  • 1 tbsp sugar
  • 50g butter
  • 125g ground almonds
  • 200ml vegetable stock
  • 100ml whole milk

Directions:

  1. For the pickled peaches, stone and slice the peaches to 0.5cm thick. Heat the vinegar, rosemary, sugar and 100ml water until simmering, then take off the heat. Cool until tepid and pour over the peaches.
  2. Mix the miso and 2 tbsp vegetable oil with 3 tbsp water and rub into the pork chops. Marinate for 10-15 minutes.
  3. Heat the braai, and sear the pork for 2-4 minutes on each side until brown. Put on a braai lid and cook in the oven for 8-10 minutes, or until the internal temperature of the chops is 70C. Rest
  4. Melt the butter in a pan and add the ground almonds. Cook for 5 minutes until light brown, then add the stock. Cook until the stock has evaporated, put in a blender with the milk and blend. Season with salt.
  5. Season the halved peaches and lettuce wedges with salt and drizzle with a little oil. Cook on the barbecue or in a grill pan for a few minutes, until they’re lightly charred but still have bite.
  6. Spread the purée onto 4 plates, then slice the pork chops and put on top. Add the pickled and charred peaches, and a Little Gem wedge. Garnish with edible flowers, if you like.

More Braai salads ideas and braai side dishes

Sticky Chinese ribs

Ingredients

  • 2 small racks pork ribs, about 900g in total
  • 700ml chicken stock
  • 3 star anise
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 250g pouch steamed basmati rice
  • 4 spring onions, shredded
  • 1/4 cucumber, shredded
  • 1 tsp sesame seeds

GLAZE

  • 2 tbsp soy sauce
  • 3 tbsp shaoxing rice wine
  • 2 tbsp brown sugar
  • 4 tbsp hoisin sauce
  • 1/4 tsp Szechuan peppercorns, crushed
  • 1/2 tsp Chinese 5 spice

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Put the ribs fleshy-side down in a roasting tin, then pour over chicken stock. Add the star anise, soy sauce and rice vinegar. Cover tightly with foil and cook for an hour.
  2. Meanwhile, put all the glaze ingredients in a pan with a splash of water and simmer gently until the sugar has melted.
  3. Take out the ribs and pour away the poaching liquid. Turn up the oven to 190C/fan 170C/gas 5.
  4. Turn the ribs over and brush all over with the glaze. Cook for another 30 minutes, brushing with more glaze regularly. Cut into sections and serve with rice, spring onion, cucumber and a sprinkle of sesame seeds.

Mexican-style pork rib braai

Ingredients

  • 2 x 1kg racks pork ribs
  • oil, for brushing

PIBIL MARINADE

  • 150g achiote paste, crumbled
  • 230ml freshly squeezed orange juice
  • 1-2 limes, juiced to make 3 tbsp
  • 45g garlic cloves, peeled
  • 1 habanero chilli, trimmed
  • 1½ tsp mexican oregano

Method

  1. Put all the ingredients for the marinade in a blender with ¾ tsp of salt and blitz until smooth. Put the ribs in a large non-reactive dish (glass or porcelain is best), cover with the marinade and chill overnight.
  2. Remove the ribs from the fridge 1 hour before cooking. Heat the oven to 160C/fan 140C/gas 3 and line a roasting tin with a piece of foil large enough to enclose the ribs. Put a large sheet of baking paper on top of the foil, then put the ribs on top. Scrape over any left-over marinade and pour over 200ml of water. Cover with a second piece of baking paper, wrap the ribs in the paper and foil, and scrunch the edges of the foil to seal.
  3. Bake the ribs for 2 hours, then open the foil parcel and check that the meat is cooked through and falling off the bone. Turn up the oven to 180C/fan 160C/gas 5. Lightly brush the ribs with some oil and bake for 20 minutes more with the parcel open until the top of the meat has a slight crust.
  4. Serve the ribs straight from the oven, with black beans and salsa on the side, if you like.

Kashmiri lamb chops

Ingredients

  • ½ tbsp ginger paste
  • ½ tbsp garlic paste
  • 2 tbsp green chilli and coriander paste, (see above)
  • 2 tbsp papaya paste
  • 1 tbsp deggi mirch
  • crushed to make 1 tbsp whole black peppercorns
  • 1 tbsp chaat masala
  • 4 tbsp chilli oil
  • 2 tbsp mustard oil
  • 1 tbsp greek yogurt
  • ½ tbsp garam masala
  • 8 lamb rack chops
  • coriander, to serve

Method

  1. Mix together the ginger and garlic pastes, the chilli and coriander paste, papaya paste and all the dry spices.
  2. Add the chilli and mustard oils, the yogurt and garam masala, then brush the marinade over the lamb chops generously.
  3. Chill for 6-8 hours to marinate.
  4. Heat the oven to 240C/fan 220C/gas 8. Put a frying or griddle pan over a high heat and sear the marinated lamb chops for 30 seconds on either side until lightly charred.
  5. Transfer the chops to a roasting tray and roast for 8-10 minutes for medium or 14-18 minutes for well done, depending on the size of the chops.
  6. Serve alongside a watermelon and kalonji (onion seed) salad and coriander and mint chutney.
  7. Scatter with coriander and serve the chops with your favourite accompaniments.

Braai Chilli chicken wings

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

Ingredients

  • 4 tsp ground cumin
  • 4 tsp paprika
  • 4 tsp cayenne pepper
  • 2 tsp fine sea salt
  • crushed to make 1 /4 tsp black peppercorns
  • 30 chicken wings, tips removed and jointed
  • a big handful oregano, chopped

YOGURT SAUCE

  • 6 cloves garlic, crushed
  • 3 tbsp lemon juice
  • 300g natural yogurt

Directions

  1. Prepare the BBQ for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
  2. For the yogurt sauce, mix the garlic with the lemon juice in a bowl and set aside.Combine the spices, salt and pepper in a bowl.
  3. Toss the wings with 3 tbsp of this mixture in another bowl.
  4. Cook the wings on the cooler side of the braai, with the lid closed, for 30 minutes, turning halfway through.
  5. Move the wings to direct heat, over the coals, and cook for another 5 minutes, moving them around and turning to ensure even crisping.
  6. Roast for 45 minutes until cooked through. Heat the grill to high and transfer the wings to a large tray, discarding any cooking juices.
  7. Grill for 15-20 minutes, turning them every 3-4 minutes, until charred and crispy.

Togarashi tomahawk

Ingredients

  • 1 tomahawk steak, around 1.25kg
  • vegetable oil
  • 3 tbsp togarashi
  • sea salt

Dressing

  • 2 tbsp miso paste
  • 2 tbsp mirin
  • 2 tbsp rice wine vinegar
  • 1 tbsp caster sugar

Directions

  1. Heat a gas or charcoal barbecue to a medium-high heat.
  2. Brush the steaks liberally with oil and season with the togarashi and 1 tbsp of sea salt, patting it to stick.
  3. Put on the grill, fat-side down for the first 5 minutes and then cook on either side, turning every 5 minutes for around 30-35 minutes for medium-rare.
  4. Whisk all of the dressing ingredients in a bowl.
  5. Remove the steak to a plate, pour over the dressing, cover and leave to rest for 10-15 minutes.
  6. Slice the steak and serve with the dressing and resting juices.

Coffee steak with lemon butter

Ingredients

  • 700-750g dry-aged T-bone steak
  • vegetable or rapeseed oil

DRY RUB

  • 1 tbsp aleppo chilli flakes
  • 2 tbsp espresso coffee grounds
  • 1 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic granules
  • 2 tsp sea salt flakes

BUTTER

  • coriander, finely chopped to make 2 tbsp
  • 50g salted butter, softened
  • 1 lemon, zested

Directions

  1. Pat the steak dry with kitchen paper, and rub 1 tbsp oil into the steak. Mix the dry rub ingredients together with a good grinding of black pepper and rub into the steak.
  2. Leave to marinate for 2 hours, removing from the fridge after 11/2 hours to come up to room temperature.
  3. Mash the butter ingredients together with some seasoning, then wrap into a sausage shape in clingfilm and chill.
  4. Heat the braai . Heat grill
  5. Tap the steak to remove the excess rub, drizzle with a little more oil, and sear the fat side of the steak for a few minutes to render, holding it on its end with tongs.
  6. Then sear for 4-5 minutes on each side, until charred and it has a good crust.. Cut the chilled butter into discs and serve on top of the rested steak.
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