In a large bowl, whisk together barbecue sauce, soy sauce, vinegar, oil, garlic, ginger and honey until completely combined. Season with salt and red pepper flakes.
Build sosaties by alternating chicken, pineapple, peppers, and red onion. Place on a baking sheet and pour over half your marinade.
Place skewers on preheated grill, and brush with reserved marinade. Cook five minutes and flip, brushing the other side with marinade as well.
Cook five more minutes, or until the chicken is cooked through.
In a large bowl, whisk together butter and hot sauce until combined. Add cauliflower, celery, and bell peppers, season with salt and pepper, then toss to coat.
Preheat braai to medium-high for 3 minutes, and soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. Thread the cauliflower, celery, and peppers onto the soaked skewers. Reserve the hot sauce left in the bowl.
Transfer the sosaties to the grill and cook for 3 minutes, turning halfway. After the first 3 minutes, begin brushing the skewers with the buffalo mixture.
Cook for an additional 3 to 4 minutes, or until the cauliflower is tender and slightly charred.
Transfer kebabs to a platter, drizzle with blue cheese dressing and serve.
For more similar awesome braai sosatie recipes click here! more recipes…
Ingredients:
FOR THE SALSA
1/4 c. fresh parsley
1/4 c. fresh basil
1/4 c. extra-virgin olive oil
2 tsp. capers
1 tbsp. fresh lemon juice
2 anchovy fillets
1 clove garlic
Kosher salt
FOR THE SOSATIES
1 (12-oz.) package fresh gnocchi
2 pt. cherry tomatoes
2 small red onions, cut into 2″ pieces
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Directions
Make the salsa verde: In a food processor, combine parsley, basil, oil, capers, lemon juice, anchovies, and garlic.
Blend until smooth, season to taste with salt, and chill until ready to serve.
Make the sosaties: Preheat braai to medium-high for 3 minutes, and soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. In a large bowl, toss gnocchi, tomatoes, onions, and oil until coated.
Season with salt and pepper then thread gnocchi, tomatoes, and onions onto the soaked skewers.
Grill the sosaties, flipping halfway through, until the tomatoes are blistered and the gnocchi is browned, 7 to 8 minutes.
Transfer the sosaties to a platter, drizzle with salsa verde and serve.
lamb braai chops braai lamb chops lamb spit braai spit braai lamb braai lamb ribs lamb chops marinade for braai lamb chop marinade for braai braai lamb chops marinade
Ingredients
The BBQ dry rub :
1 KG Lamb Rib
teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne
5TBSP of your favour bbq sauce
Directions
Score the fatty layer of the ribs. Then, the dry spice mixture gets rubbed all over the rack and set aside to sort of meld into the lamb while you heat up the grill.
Heat up your braai to 200C. Then grill the ribs over indirect heat for a total of 40 minutes, 20 minutes on each side.
Brush the lamb ribs with the wet BBQ sauce and grill for another 4-5 minutes on each side to get the outside nicely charred and crispy.
Keep a watchful eye on the ribs during this last phase of grilling as they can easily catch on fire over high heat.
Once charred, remove from grill, leave to rest 3 minutes, and serve!
To prepare the marinade; in a large non-metallic dish mix all the ingredients together. Add the lamb and marinate for a minimum of 2 hours, or overnight if time allows.
Preheat the grill to 200°C.
Remove the lamb from the marinade (keeping some marinade a side for serving) and transfer to a large non-stick foil and place on grill. Close grill and roast for 1 hour covered , turning frquently. Remove the foil, return to the grill uncovered for the final till cooked on outside .
lamb braai chops braai lamb chops lamb spit braai spit braai lamb braai lamb ribs lamb chops marinade for braai lamb chop marinade for braai braai lamb chops marinade
Ingredients
1kg lamb ribs
3 cups favorite barbecue sauce
4 tbsp jack daniels whiskey
A sprig of chopped rosemary
salt and pepper to taste
Directions
Preheat a grill to medium heat. In a bowl combine barbecue sauce, bourbon, rosemary, salt and pepper. Next, take the lamb ribs and place each rack on a sheet of foil.
Using about a cup of the bourbon barbecue sauce cover each rack. Close the foil and place the lamb ribs on the grill for about 2 hours or until desired temperature has been reached. Remove the lamb ribs from the grill and serve on large platters
lamb braai chops braai lamb chops lamb spit braai spit braai lamb braai lamb ribs lamb chops marinade for braai lamb chop marinade for braai braai lamb chops marinade
Ingredients
2 racks lamb ribs, approximately 750g each
8 sprigs fresh Rosemary, divided
4 garlic cloves, minced
4 tbsp olive oil
Salt & Pepper
Directions
Place the lamb racks on a large tray or dish, and season well with salt and pepper on both sides. Drizzle well with olive oil to coat, also on both sides.
Roughly chop 6 sprigs of Rosemary, setting the other two aside. Sprinkle the rosemary and garlic all over the racks, then cover them and place in the fridge overnight.
Prepare a grill for two-zone cooking (see link above for instructions). Take racks out of fridge, and brush off the majority of the chopped rosemary and garlic.
Place the lamb racks on the indirect side, and grill for 20 minutes, then flip and grill the other side for 20 minutes, have the lid closed for both cooks.
Stoke the coals then throw the remaining rosemary sprigs directly on them, they will create 2-3 minutes of great rosemary-scented smoke (if you’re using gas, omit the burning rosemary and just turn the gas to highest setting). Immediately place the ribs over the direct heat, and sear for 4-6 minutes per side, until a nice char has developed.
Remove the racks from the grill, and place under foil to rest for 10 minutes. Then slice, serve and eat immediately.
