Category: Meat Braai Recipe Ideas

Meat Braai Recipe Ideas – salads for braai meat – recipes for braai – meat recipe for braai – braai ideas- recipes for salads

Greek salad with lamb meatball

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Ingredients

  • 1/3 cup (80ml) olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 500g lamb mince
  • 1 1/2 cups (105g) fresh breadcrumbs
  • 1 egg, lightly beaten
  • 1 cup (280g) thick Greek-style yoghurt
  • Juice of 1 lemon
  • 2 tablespoons finely chopped mint leaves, plus extra leaves to garnish
  • 2 baby cos, leaves separated
  • 2 roasted capsicums, cut into strips
  • 1 small cucumber, halved lengthways, sliced
  • 1/2 cup mixed marinated olives

Directions

  1. Heat 1 tablespoon olive oil in a frypan over medium heat. Add onion and cook, stirring, for 2-3 minutes until softened. Add garlic, cumin and paprika and cook for 30 seconds or until fragrant, then transfer to a large bowl and allow to cool. Once cool, add the lamb, breadcrumbs and egg, season well, then stir to combine.
  2. With damp hands, form the mixture into 20 walnut-sized balls. Chill in the fridge for 30 minutes.
  3. Preheat the oven to 180°C.
  4. Heat 1 tablespoon oil in a large frypan over medium heat. In batches, cook the meatballs, turning, for 3-4 minutes until browned all over. Place on a large baking tray and bake in the oven for 6-8 minutes until cooked through.
  5. Place the thick yoghurt in a bowl with 2 tablespoons lemon juice and 1 tablespoon chopped mint. Season with salt and pepper, then stir to combine.
  6. Arrange the lettuce, capsicum, cucumber and olives on a large serving platter or in individual bowls.
  7. Lightly whisk remaining 2 tablespoons olive oil with the remaining lemon juice and chopped mint. Season to taste, then drizzle dressing over the salad.
  8. Scatter meatballs on top, drizzle with the yoghurt mixture and garnish with mint leaves.

Pimm’s glazed Chicken Braai

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Ingredients:

  • 8 bone-in free-range chicken thighs
  • 2 tbsp Pimm’s No. 1
  • 1 tbsp tamari or soy sauce
  • 1 garlic clove, crushed
  • 2 tsp grated fresh ginger
  • 1 tsp brown sugar
  • 1 tsp white miso paste

For the Pimm’s glaze

  • 100ml Pimm’s No. 1
  • 2 tbsp orange marmalade
  • 2 tbsp dark brown sugar
  • 1 tbsp cider vinegar
  • 1 tsp white miso paste

For the strawberry and cucumber salad

  • 300g strawberries, sliced
  • 1 cucumber, diced
  • ½ small red onion, finely diced
  • Small bunch basil, leaves picked
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp Pimm’s No. 1
  • 2 tsp each lemon, lime and orange juice
  • 1 tsp sugar

Directions

  1. Put the chicken in a bowl with the 2 tbsp Pimm’s, tamari, garlic, ginger, brown sugar and miso. Toss, then cover and marinate in the fridge for 2-4 hours.
  2. Put all the ingredients for the glaze in a small pan and heat over a medium heat to dissolve the sugar.
  3. Bring to the boil, then simmer for 5-6 minutes until thickened and syrupy. Set aside to cool (see Make Ahead).
  4. Heat/light the barbecue for direct heat (arrange the coals in the centre). Take the chicken out of the fridge 30 minutes before cooking. Remove from the marinade and pat dry with kitchen paper.
  5. Grill the chicken with the lid down for 20-25 minutes, turning and basting with glaze regularly, until golden and sticky and cooked through (the juices should run clear when pierced with a skewer and a digital thermometer should read 72ºC). Set the chicken aside to rest while you prepare the salad.
  6. For the salad, combine all the ingredients in a large bowl. Serve the chicken drizzled with extra glaze with the salad on the side.

Thai grilled chicken Braai

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Ingredients:

  •  2–2.5kg whole free-range chicken
  • Steamed rice and lime wedges to serve

For the marinade

  • 3 tbsp chopped coriander, roots and stalks
  • 1 garlic bulb, cloves peeled
  • 2 tbsp light brown sugar
  • 30g fresh turmeric, grated (see Know-how)
  • 2 tsp white peppercorns
  • 3 tbsp fish sauce
  • 1 tsp dark soy sauce

For the nam jim jaew

  • 1 tbsp glutinous (sticky) rice
  • 2 small Thai shallots (or 1 regular shallot), thinly sliced
  • 1 spring onion, green part only, thinly sliced
  • 2 tbsp fish sauce
  • 1-2 tbsp light brown sugar
  • 3-4 tbsp lime juice
  • 1 tbsp chilli flakes (or to taste)

Directions

  1. To make the marinade, pound the coriander roots and stalks, garlic, sugar, turmeric and peppercorns to a paste in a pestle and mortar, then mix in the fish sauce and soy sauce.
  2. Spatchcock the chicken by cutting either side of the backbone with kitchen scissors. Remove the bone, turn the bird over, then open it out and press down firmly with the heel of your hand to flatten). Rub the marinade all over the chicken, then cover and marinate in the fridge overnight.
  3. Toast the glutinous rice in a pan or wok over a medium heat for about 10 minutes, stirring continuously to stop it burning. It should have an even golden colour. Let the rice cool, then grind to a coarse powder in a spice grinder/pestle and mortar. You want to retain some of the crunchy texture, so take care not to grind it too finely.
  4. When you’re ready to cook, prepare the barbecue for indirect cooking with the coals banked to one side. When the coals are ready, almost close the vents, leaving just a small gap at the top and the bottom. Wipe any large clumps of marinade off the chicken and cook the bird away from the coals, breast side up, with the legs facing towards the hotter side, for 1½ hours. You may need to move the chicken during cooking so it barbecues evenly.
  5. To make the nam jim jaew, combine all the ingredients with the toasted rice powder in a bowl. Let the chicken rest somewhere warm for 15 minutes before serving it with the dipping sauce, steamed rice and lime wedges.

Monkeygland Braai Sosaties

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Ingredients:

  • 1/4 cup (60ml) extra virgin olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, chopped
  • 1 tbs chopped ginger
  • 2 tbs tomato paste
  • 1/2 cup (160g) fruit chutney (we used Mrs Balls brand)
  • 2 tomatoes, chopped
  • 2 tbs Worcestershire sauce
  • 1/2 cup (120ml) tomato sauce
  • 2 tbs brown sugar
  • 1/2 tsp chilli powder (or to taste)
  • 1kg beef fillet or rump steak, cut into 3cm pieces
  • 2 onions, quartered, separated into petals
  • 2 lemons, halved
  • Flat-leaf parsley sprigs, to serve

Directions

  1. Heat oil in a saucepan over medium heat. Add the diced onion, sprinkle it with a pinch of salt flakes, and generously grind some fresh black pepper over it.
  2. Sauté for approximately 3-4 minutes until the onions turn tender.
  3. Introduce minced garlic and ginger to the pan, and continue to cook for an additional minute until the mixture becomes aromatic. Stir in the tomato paste, letting it cook for about a minute.
  4. Then, incorporate the chutney, diced tomatoes, Worcestershire sauce, tomato sauce, sugar, chili, and 1/3 cup (80ml) of water. Allow this blend to simmer for 6-8 minutes until it begins to thicken.
  5. Remove the saucepan from the heat and use a stick blender to puree the mixture until it attains a smooth consistency. If needed, adjust the texture with a little water. Let the sauce cool completely before refrigerating it.
  6. In a large bowl, combine the beef with 1/2 cup of the sauce, marinating it in the refrigerator for a minimum of 3 hours, or even better, overnight. Take it out of the fridge 30 minutes before cooking.
  7. Preheat your braai to medium-high heat. Thread pieces of beef and onion onto metal skewers in an alternating fashion. braai these skewers for 5-6 minutes, turning them and basting frequently with the remaining sauce until the meat is thoroughly cooked and develops a delightful char.
  8. Place the lemon halves, cut side down, on the grill and cook for 1-2 minutes until they acquire a light char.
  9. Sprinkle the skewers with chopped parsley and serve them with grilled lemon wedges and the remaining sauce on the side.

Yoghurt and lime chicken Braai

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Ingredients:

  • 1.6kg whole chicken, butterflied
  • 1/4 cup (30g) ras el hanout (Moroccan spice blend from Middle Eastern food stores and selected grocers)
  • 1 cup (280g) thick Greek-style yoghurt
  • Juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • Lime wedges, to serve

Directions

  1. Cut 2 shallow slits in each breast and leg, then rub salt flakes all over the chicken.
  2. Combine ras el hanout, yoghurt, lemon juice and 1 tsp salt in a large bowl. Add chicken and turn to coat well. Chill for at least 2 hours or overnight to marinate.
  3. Preheat a braai with a hood to medium-high.)Remove chicken from the fridge 30 minutes before cooking.
  4. Remove chicken from marinade, allowing excess to drip off. Drizzle with oil and cook, breast-side down, for 5 minutes or until golden.
  5. Turn and cook for a further 5 minutes or until golden. Close barbecue hood and reduce heat to medium. Cook for 30-40 minutes. Rest, loosely covered with foil, for 10 minutes.
  6. Season grilled chicken with salt and serve with lime.

Garlic and oregano chicken Braai

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Ingredients:

  • 4 Chicken Drumsticks 
  • 1/2 cup (75g) white sesame seeds
  • 1 tbs white (shiro) miso paste
  • 1/3 cup (80ml) sesame oil
  • 2 tbs white wine vinegar
  • 4 Lebanese cucumbers
  • 1 tbs olive oil
  • Dill sprigs and lemon cheeks, to serve

MARINADE

  • 500g thick Greek-style yoghurt
  • 1/2 bunch oregano, leaves picked
  • 3 garlic cloves, finely chopped
  • 1 long red chilli, seeds removed, finely chopped

Directions

  1. For the marinade, place all ingredients in a food processor and whiz to combine. Transfer marinade to a large bowl and add the chicken. Toss to coat, then cover and chill for 1 hour to marinate.
  2. To make the dressing, whisk sesame seeds, miso, sesame oil and vinegar in a bowl until combined.
  3. Using the back of a knife, gently crush the cucumbers until cracks begin to appear down their sides. Cut cucumbers into 2cm-thick slices and add to the dressing. Toss to coat. Set aside until required.
  4. Heat a barbecue or chargrill pan to medium-high heat. Remove chicken from marinade and drizzle with olive oil.
  5. Cook chicken skin-side down for 3-4 minutes until grill marks appear. Reduce heat to medium, then turn chicken and cook, covered (use aluminium foil if using a chargrill pan), for 20 minutes or until cooked through.
  6. Arrange chicken on a platter, top with dill and serve with smashed cucumber and lemon cheeks.

Spiced chicken and eggplant skewers Braai

Spiced Chicken and Eggplant Skewers are a delicious and aromatic addition to your braai. Tender chunks of marinated chicken and smoky eggplant are threaded onto skewers, creating a harmonious blend of flavors and textures. The chicken is infused with a blend of spices, providing a warm and savory taste, while the eggplant absorbs the marinade, becoming perfectly charred and flavorful on the grill. These skewers are not only visually appealing but also bursting with delightful, mouth-watering flavors, making them an ideal choice for a memorable braai experience.

Ingredients:

  • 450g chicken thigh fillets, cut into 3cm pieces
  • 1 medium eggplant, cut into 3cm pieces
  • 6 sprigs curry leaves
  • 1/3 cup (100g) eggplant pickle (from Indian/asian supermarket)
  • 3 tsp garam masala (Indian spice mix)
  • 1 garlic clove, finely chopped
  • 4cm piece (20g) ginger, finely chopped
  • 1/4 cup (60ml) sunflower oil
  • Thinly sliced long green chilli & nigella seeds, to serve

CORIANDER AND GREEN CHILLI DRESSING

  • 1/3 cup (95g) Greek yoghurt
  • 1/2 bunch coriander, stalks and leaves chopped
  • Juice of 1 lime
  • 1 long green chilli, chopped

Directions

  1. For the dressing, place all ingredients in a food processor and whiz to combine. Transfer to a bowl and chill until needed.
  2. Thread chicken and eggplant onto skewers, alternating between each. Using a mortar and pestle, pound leaves of 3 sprigs curry leaves until finely ground. Add pickle, garam masala, garlic, ginger and oil, and stir to combine. Brush pickle mixture over skewers.
  3. Heat a chargrill pan or barbecue to medium heat. Grill skewers, turning frequently and brushing with cooking juices, for 12-15 minutes or until chicken is cooked through and eggplant is tender. Add the remaining 3 curry leaf sprigs to the grill for the last 4 minutes of cooking to crisp slightly.
  4. Place skewers on a serving platter and top with grilled curry leaves, sliced chilli and nigella seeds. Serve with dressing.

Harissa sirloin Steak Braai

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Ingredients:

  • 2 tbs harissa paste
  • 100ml extra virgin olive oil
  • 1 large rump beef steak (about 600g), about 3cm thick
  • 600g small potatoes
  • 1 cup each parsley, mint and dill leaves, half finely chopped
  • ½ bunch chives, half finely chopped, remaining cut into 3cm lengths
  • 1 tbs each wholegrain and Dijon mustard
  • Juice and finely grated zest of 1 lemon
  • 3 zucchini, thinly sliced into matchsticks (we used a julienne peeler)
  • 2 small green apples, thinly sliced
  • ¼ cup (40g) pumpkin seed, toasted

Directions

  1. Combine harissa, 1 tbs oil, ½ tsp salt flakes and some freshly ground pepper on a large dish. Add steak and rub mixture all over. Leave to marinate and come to room temperature for 20 minutes.
  2. Place potatoes in a saucepan, cover with cold salted water, bring to the boil, reduce heat to medium-low and simmer for 20 minutes or until tender. Drain and set aside to steam and cool briefly, then thinly slice.
  3. To make a dressing, combine finely chopped herbs, both mustards, remaining oil, and lemon juice and zest in a screwtop jar, season and shake until emulsified. Add a third of the dressing to the warm potatoes and toss gently to coat. Place on a platter.
  4. Heat braai to high, add steak and cook, turning once, for 4-5 minutes for medium rare or until charred and cooked to your liking. Place on a plate, loosely cover with foil, leave to rest for 5 minutes, then thickly slice.
  5. Meanwhile, place zucchini, apple, pepitas and remaining herbs in a bowl, add half the remaining dressing, season and toss to coat. Place in a serving bowl.
  6. Arrange steak on a serving platter, drizzle with remaining dressing and serve with potatoes and zucchini salad.

Coffee Beef rib-eye Steak Braai

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Ingredients:

  • 2 x 600g rib-eye steaks (bone-in), at room temperature
  • 2 tsp grapeseed oil
  • 1 tbs coffee rub (recipe follows), plus extra to serve

COFFEE RUB

  • 1 1/2 tbs cardamom pods
  • 1 tbs black peppercorns
  • 3 star anise
  • 2 tsp celery salt
  • Pinch each of garlic powder and smoked paprika (pimenton)
  • 1 tbs finely ground coffee beans

Directions

  1. For the coffee rub, toast cardamom, peppercorns and star anise in a frypan over high heat for 2 minutes or until fragrant. Remove from heat and set aside to cool slightly. Using a spice grinder or mortar and pestle, grind to a fine powder. Transfer to a bowl and stir through celery salt, garlic powder, paprika and coffee.
  2. Rub beef with oil, then coat each steak with 2 tsp coffee rub. (Store remaining rub, in an airtight container at room temperature, for up to 1 month.)
  3. Heat a chargrill pan or barbecue to high heat. Add beef and grill, turning every 10 seconds, for 14-16 minutes for medium-rare (a meat thermometer inserted into the centre will read 54°C), or until cooked to your liking. Transfer to a plate and set aside, loosely covered with foil, for 10 minutes to rest.
  4. Slice beef into 1cm-thick slices and serve with extra coffee rub.

Honey Chipotle Ribs Pork Braai

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Ingredients:

  • 1 rack St Louis Style Ribs or baby back
  • 4 tablespoons honey
  • 2-3 teaspoons chipotle chili powder
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • BBQ Sauce, choose your favorite- I like to use this

Directions

  1.  With a knife, remove the membrane on the back of the ribs. Rinse and pat dry the ribs.
  2. Brush front and backs of ribs with honey.
  3. Combine chipotle chili powder, paprika, garlic powder, salt, and pepper and sprinkle on ribs, using about 75% on the meaty side of the ribs.
  4. Wrap ribs in a double layer of heavy-duty aluminum foil. Let sit at room temperature for 30 minutes.
  5. Preheat oven to 150 degrees. Place ribs on a baking sheet and place in oven for 2 hours and 30 minutes. Remove from oven and let cool slightly before proceeding. Or you can refrigerate them overnight.
  6. Heat grill to medium-high heat. Remove rack of ribs from aluminum foil and brush both sides with BBQ sauce.
  7. Place on grill meaty side down and grill until you get nice char marks, about 5-10 minutes. Flip over and grill another 5-10 minutes.
  8. Serve with additional BBQ Sauce.
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