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Seven-Spice Lamb Braai Chops with Parsley

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Ingredients

  • 1 cup plain whole-milk yogurt (not Greek)
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • ½ tsp. ground cardamom
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 12 untrimmed lamb rib chops (about 3 lb.), patted dry
  • Kosher salt
  • 1 small red onion, very thinly sliced
  • 1 cup coarsely chopped parsley
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. sumac

Directions

  1. Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
  2. Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours.
  3. Let lamb sit at room temperature 1 hour before grilling.
  4. Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5–10 minutes.
  5. Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
  6. Serve lamb chops with parsley salad on top.

Portuguese-style lamb braai 

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Ingredients

  • 12 Lamb chops
  • 1/2 cup (125ml) red wine vinegar
  • 1/3 cup (80ml) olive oil
  • 1 1/2 tbsp ground paprika
  • 1 tbsp brown sugar
  • 1 tbsp dried oregano
  • 2 tsp thyme leaves
  • 2 garlic cloves, crushed
  • 1 long red chilli, seeded, finely chopped (optional)

Directions

  1. To make the marinade, place the vinegar, oil, paprika, sugar, oregano, thyme, garlic and chilli, if using, in a large bowl and stir until the sugar dissolves.
  2. Add Lamb Cutlets to the marinade and turn to coat. Cover and place in the fridge for 1 hour.
  3. Heat a barbecue grill or chargrill on medium. Drain lamb, reserving 2 tbs of the marinade. Cook lamb for 1 min.
  4. Turn and brush cooked side with half the reserved marinade. Cook for 1 min. Repeat.
  5. Cook for a further 2 mins each side or until cooked to your liking. Set aside for 5 mins to rest. Sprinkle with thyme.

Mushroom & Feta Braai broodjies

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Ingredients

  • 1 red onion, sliced
  • 100 g mushrooms, chopped
  • 3 wheels of feta with sun-dried tomato & basil
  • 100 g cheddar cheese, sliced
  • 8 slices of bread
  • margarine
  • 150 ml chutney
  • 40 ml sriracha mayo

Directions

  1. Spread margarine on 2 slices of bread. Flip the slices of bread over so the margarine is on the outside. Then plop dollops of chutney and sriracha mayo on each slice. Spread it all over.
  2. Now add chopped onion to one slice. Add the mushrooms. Add slices of feta. Finish it off with cheddar cheese. Then close her up and repeat the process until all 4 braai broodjies are done.
  3. Toast them over warm coals. Remember to keep an eye on them and turn regularly so they don’t burn.Take them off the grid and serve with your main dish.

Aubegine Braai broodjies

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Ingredients

  • 2 large aubergines
  • ¼ C (60 ml) olive oil
  • sea salt and black pepper to taste
  • 200 g hard cheese, such as Cheddar or mozzarella, grated
  • 4 large tomatoes, sliced

Directions

  1. Slice the aubergines lengthways into 1-cm thick slices. Brush with olive oil and sprinkle with salt and pepper.
  2. Use the aubergine slices as sandwiches and fill with cheese and slices of tomato.
  3. Braai over medium coals or under a hot grill until the aubergines are brown and the cheese is melted.
  4. Serve with tzatziki or guacamole.

Variation

You can also add sliced onion, salami, pesto or smoked cheese to the aubergine braaibroodjies.

Spanakopita Braai broodjies 

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Ingredients

  • 12 slices bread
  • butter or olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed and chopped
  • 400 g baby spinach (or normal spinach, finely sliced)
  • 200 g feta cheese, crumbled
  • 240 g cheddar cheese, sliced or grated
  • salt and pepper

Directions

  1. Heat a tot of oil or butter in a pan and fry the onion and garlic until soft. Add spinach and fry for a few minutes until wilted and half the size, and any excess water released has cooked off.
  2. Remove from heat, add feta and mix well. Season.
  3. Spread butter or olive oil on one side of each slice of bread (these sides will be outward-facing in the assembled braaibroodjie). Pack half of these slices buttered-side down and layer with the spinach mixture and cheese. Close the braaibroodjies with the remaining bread slices, buttered sides facing upwards.
  4. “Braaibroodjies is draaibroodjies”: Braaibroodjies should be turned often and braaied in a closed, hinged grid. You want medium-paced, gentle heat and the grid should be relatively high. Your aim is for the cheese to be melted and all other fillings to be completely heated by the time the outsides are golden brown. A great tip is to slightly open and close the hinged grid a few times after each of the first few turns of the braai process as it helps the braaibroodjies not to get stuck to the grid.
  5. Once done, slice each braaibroodjie in half and serve immediately.

Biltong braai broodjies

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braai broodjies recipes

Ingredients

  • 30ml olive oil
  • 2 red onions, sliced thinly
  • 1 tot soft brown sugar
  • 1 tot balsamic vinegar
  • 1 cup biltong (finely chopped)
  • 1 tub plain cream cheese
  • 1 cup white cheddar cheese, grated
  • 12 slices white bread
  • Butter to spread on the outside of the bread

Directions

  1. Heat oil in your pan and fry the onions until soft.
  2. Add the sugar and balsamic to the onions and let it simmer over low heat for about 15 – 20 minutes until the onions are sweet and sticky. Set aside to cool.
  3. Use a food blender or your sharpest knife to chop your biltong.
  4. Spread the outsides of the bread with butter. Spread a nice thick layer of cream cheese on one side of the bread.
  5. Top with caramalised onions and then biltong.
  6. Lastly sprinkle a generous amount of grated cheese over and cover with another slice of bread that is buttered on the outside.
  7. Place the bread into a hinged braai grid and braai over medium heat, turning often, until the bread is toasted on the outside and the cheese melted on the inside.

Boerewors and Chutney Braai Broodjies

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Ingredients

  • 600 g thick boerewors
  • 12 slices of thick cut, farm-style white bread
  • 200 g butter, melted
  • Mrs Ball’s Chutney
  • 1 small red onion, thinly sliced
  • 250 g gouda, grated
  • 250 g mozzarella, grated
  • salt and pepper
  • a handful of chives, chopped to serve

Directions

  1. Braai the boerewors over hot coals until the exterior is well caramelised but the wors is still pink in the middle. Let the wors cool then slice it into discs. 
  2. Mix the two cheeses together in a bowl.
  3. Lay the bread slices out and brush with butter. Spread a layer of chutney on six of the slices of bread and add slices of boerewors.
  4. Top the wors with sliced onion and a generous amount of cheese. Close the broodjies and brush the top of each with butter. 
  5. Load the broodjies into a sandwich grid then close the grid and place the butter-brushed side down over medium heat coals. Brush the unbuttered side with the remaining melted butter.
  6. Braai slowly for a few minutes per side until they are evenly golden all over and the cheese is melted. To serve, slice each broodjie in half and serve with extra chutney for dipping. 

Roosterkoek – the original Braai broodjies

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braai broodjies recipes

Ingredients

  • 300 g plain flour
  • 10 ml instant yeast
  • 5 ml salt
  • 15 ml sugar
  • 30 ml sunflower oil
  • 180-200 ml warm water

Directions

  1. Mix the yeast and sugar together in a small cup together with a little of the warm water and stir. The mixture should foam after a minute or two. In a separate bowl, mix together the flour and salt, then add the oil and water while mixing continuously. When the mixture comes together to form a dough, add the yeast and sugar and mix well.
  2. Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly greased plastic bag or in a lightly greased bowl covered with a damp tea towel and allow to rise for about an hour, or until it has doubled in volume.
  3. Divide the dough into 12 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with clingfilm. Leave to rise for another 15 minutes.
  4. Place the braai grid over evenly distributed direct coals and allow to heat for 5 minutes. Lightly grease the grid and place the rolls directly on it for about 15-20 minutes. Alternatively, place the baking sheet in an oven at about 180C/350F for 15-20 minutes.
  5. When half the cooking time has elapsed, turn the roosterkoek over. The roosterkoek are done when they are lightly browned, crispy on the outside and sound hollow when tapped. Remove from the fire/oven, split open and serve hot with butter.

Spicy Cilantro Chicken Braai

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Ingredients:

  • ⅔ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 4 medium-size jalapeño peppers, seeded
  • 2 bunches fresh cilantro (about 3 cups loosely packed leaves)
  • 2 bunches fresh mint (about 1 cup loosely packed leaves)
  • 4 garlic cloves
  • 1 teaspoon table salt
  • 1 teaspoon ground ginger
  • 12 small skinned and boned chicken thighs
  • 8 plum tomatoes, halved
  • Freshly ground black pepper
  • Assorted chopped fresh herbs
  • Naan bread

Directions

  1. Preheat grill to 200°c to 300°c (medium-high) heat. Process first 4 ingredients and 1/4 cup water in a blender until smooth. Add mint and next 3 ingredients, and process until smooth, stopping to scrape down sides as needed.
  2. Rub 1/2 cup cilantro mixture over chicken; cover and chill 10 minutes. Reserve 1/2 cup cilantro mixture for Grilled Chicken Naan Pizza and 1/2 cup to serve with chicken.
  3. Grill chicken, covered with grill lid, 5 to 6 minutes on each side or until done. Remove from grill, and let stand 5 minutes.
  4. Meanwhile, grill tomato halves 3 to 5 minutes or just until they begin to blister. Sprinkle with salt and pepper, drizzle with desired amount of olive oil, and top with chopped fresh herbs. Grill naan 1 to 2 minutes on each side or just until puffy and soft.
  5. Reserve 6 chicken thighs and 4 tomato halves for Grilled Chicken Naan Pizza. Serve remaining chicken and tomatoes with grilled naan bread and reserved 1/2 cup cilantro mixture.
  6. LEFTOVER DINNER: Grilled Chicken Naan Pizza: Preheat oven to 250°c. Thinly slice 6 Grilled Spicy Cilantro Chicken thighs. Place 2 naan breads on a parchment paper-lined baking sheet; spread each with 1 Tbsp. reserved cilantro mixture; layer each with 1/2 cup sliced chicken, 4 reserved plum tomato halves, and 4 fresh mozzarella cheese slices. Bake 7 to 8 minutes or until cheese melts. Top with arugula. Serve with remaining cilantro mixture. Makes 4 servings.

Chili-Barbecued chicken Braai

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Ingredients:

  • 2 cups hickory or mesquite wood chips
  • ¼ cup water
  • 3 tablespoons ketchup
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 2 teaspoons chili powder
  • ¼ teaspoon dried crushed red pepper
  • 3 to 4 pounds chicken pieces

Directions

  1. Soak wood chips in water to cover 30 minutes.
  2. Stir together 1/4 cup water and next 10 ingredients; set aside.
  3. Drain wood chips. Place in center of a large square of aluminum foil, and fold edges to seal. Punch several holes in the top of the packet.
  4. Prepare fire by piling charcoal or lava rocks on sides of grill, leaving center empty. Place foil packet on 1 side of coals; place drip pan between coals. Coat food rack with vegetable cooking spray; place on grill.
  5. Arrange chicken, skin side up, over drip pan; grill, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side. Brush chicken with sauce; grill 20 to 25 more minutes or until done, basting and turning frequently.
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