Category: Summer Braai Recipe Ideas

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Melty Loaded Potato Foil braai pocket

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Ingredients:

  • Vegetable oil, for grill
  • 2 lb. russet potatoes (about 4 medium potatoes), well scrubbed and sliced 1/8-inch thin
  • 3 tbsp. extra-virgin olive oil
  • 3/4 tsp. sweet paprika
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • Kosher salt and freshly ground black pepper
  • 6 tbsp. ranch dressing, plus more for drizzling if desired
  • 9 slices bacon, cooked and crumbled
  • 1 1/2 c. Grated Cheddar Cheese
  • Finely chopped curly-leaf parsley, for garnish

Directions

  1.  Prepare braai or grill pan over medium-high heat. Brush the grill with vegetable oil. In a bowl toss sliced potatoes with olive oil, paprika, onion powder, and garlic powder; season with salt and pepper.
  2. Arrange two 16-inch-long pieces of foil, overlapping about 2 inches in the center, to create a 16-inch square. Grease with cooking spray.
  3. Repeat to create a second 16-inch square of greased foil.
  4. Spread ⅓ of the potatoes across the center of the two packets.
  5. Drizzle each packet with 1 tablespoon of ranch dressing, top each with 1 ½ pieces bacon, and divide ⅓ of the cheese between the two packets. Repeat two times.
  6. Fold foil packets crosswise over the potato mixture to completely cover the food. Roll top and bottom edges to seal them closed.
  7. Arrange the foil packets on the grill and close the grill cover. Cook, until potatoes are tender, about 25 minutes.
  8. Remove from the grill and carefully open the foil packets, there will be steam. Drizzle with more ranch, if desired, and sprinkle with parsley.

Spicy Apricot Glazed Wing Braai

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Ingredients:

  • Vegetable oil, for rack
  • 900 g chicken wings
  • 2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 210 g apricot jam
  • 60 ml reduced-sodium soy sauce
  • 60 g sriracha
  • 2 tbsp. sesame seeds
  • 2 tbsp. butter
  • 4 tsp. garlic cloves, grated or crushed
  • 2 tsp. fresh ginger, grated or crushed
  • 1 1/2 tsp. Chinese five spice powder
  • 2 tbsp. lime juice
  • 2 tsp. toasted sesame oil
  • Thinly sliced spring onions and/or coriander leaves, for garnish
  • Lime wedges, for serving

Directions

  1. Line a baking tray with aluminium foil and fit with a wire rack. Add about a teaspoon vegetable oil to a piece of paper towel and grease the wire rack.
  2. In a large bowl, combine wings, salt, and baking powder and toss to coat. Place on prepared rack, making sure that no wings are touching. Place in the refrigerator uncovered, ideally for at least 8 hours, and no more than 24.
  3. When ready to cook, preheat braai to 220°C.
  4. In a medium bowl, whisk to combine jam, soy sauce, Sriracha, and sesame seeds.
  5. When oven is preheated, place wings on braai and cover, bake for 40 minutes, whilst turning the wings sporadically, being careful not to let them burn.
  6. Meanwhile, make sauce: In a medium saucepan over medium heat, melt butter. Add garlic, ginger, and five spice, and cook until fragrant, 1 minute.
  7. Add jam mixture to pan and cook, stirring constantly, until sauce has thickened, about 5 minutes. Remove from heat and stir in lime juice and sesame oil. Transfer sauce to a large bowl.
  8. Add cooked wings to bowl with sauce and toss well to coat. Transfer to serving platter, top with herbs, and serve with lime wedges on the side.

Balsamic Glazed Braai Wings

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Ingredients:

  • 900 g chicken wings
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. Italian seasoning
  • Salt
  • Freshly ground black pepper
  • 300 ml balsamic vinegar
  • 2 tbsp. honey
  • 3 cloves garlic, crushed
  • Caesar dressing, for dipping (optional)

Directions

  1. Preheat braai to 220ºC
  2. . In a large bowl, toss chicken wings with olive oil and Italian seasoning and season with salt and pepper.
  3. Place wing on braai wire rack and cover to bake, until golden and crispy, 55 minutes to 1 hour.
  4. Meanwhile, in a small saucepan, combine balsamic vinegar, honey, and garlic. Bring to a simmer until slightly thick and reduced, 10 minutes.
  5. Transfer braai baked wings to a large bowl and toss with balsamic. Return to rack and grill until caramelised, about 5 minutes.
  6. Serve with caesar dressing, if using.

Mango Habanero Chicken Wing Braai

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Ingredients:

  • 16-18 Chicken Wings
  • ½ Tsp Baking Powder
  • ½ Tsp Salt
  • 1 Tsp Ground Cumin
  • 1 Mango
  • 1-2 Habanero Chilli Peppers
  • 30g (~½ Cup) Coriander
  • 1 Tbsp Lime Juice
  • 1 Tbsp Fish Sauce
  • 80g (¼ Cup) Honey

Directions

  1. Cut the chicken wings into winglets and drummettes.
  2. Place season the chicken with the salt, baking powder, and cumin and toss to coat well.
  3. Have your braai set up with both a direct and indirect heating section with a temperature of around 250°C
  4. Place the wings on the indirect heat section of the braai, presentation side up, close the lid and cook for 25-30 minutes.
  5. Open the braai and check that the internal temperature of the chicken has reached 70°C, if not give it a little more cooking time.
  6. Remove the chicken and place it in a bowl.
  7. Add 125ml (½ Cup) of the glaze to the wings and using a spoon toss them around to coat.
  8. Return the chicken to the direct heat side of the BBQ and give them a minute or two on each side to go sticky and caramelise.

Grilled Summer Veggie Foil braai pocket

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Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic, very finely chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 medium yellow squash, cut in 1-inch pieces
  • 1 medium zucchini, cut in 1-inch pieces
  • 1 medium red bell pepper, cut in 1-inch pieces
  • 1 cup cherry tomatoes
  • 1 cup diced yellow onions
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley leaves

Directions

  1.  Heat gas or charcoal braai to high. Cut 4 40cmx 30cm sheets of heavy-duty foil. Spray with cooking spray.
  2. In large bowl, mix olive oil, garlic, Italian seasoning, salt and red pepper flakes.
  3. Add squash, zucchini, bell pepper, tomatoes and onions; toss to combine. Divide evenly among sheets of foil.
  4. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  5. Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until vegetables are tender.
  6. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with feta cheese and parsley.

Pork rib Braai Recipe

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Ingredients

Marinade:

  • 3/4 cup chicken broth
  • 3/4 cup soy sauce
  • 1 cup sugar, divided
  • 6 tablespoons cider vinegar
  • 6 tablespoons olive oil
  • 3 garlic cloves, minced

Meat:

  • 2 racks baby-rack ribs (about 4-1/2 pounds)

Spice rub:

  • 2 teaspoons salt
  • 1 tablespoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • Dash cayenne pepper

Directions

  1. Insert a knife between the membrane and the meat at one end of the ribs. Be careful not to pierce the membrane. Work your fingers under the skin to loosen it. Now you’re going to tug it off. Wrap a paper towel around your hand so you can get a good grip. Gently but firmly, pull off the silverskin. It should peel off quite cleanly.
  2. Making a marinade is easy. It’s really just stirring together a variety of liquids and spices and letting the meat soak in them overnight. For this recipe, combine the broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic in a bowl or measuring cup with a pour spout. Place the ribs in a shallow baking dish, like a 13×9 pan. Pour two-thirds of the marinade over the meat. Turn to coat both sides, then refrigerate overnight. Turn the meat occasionally, to ensure that the meat is marinading evenly. (No need to get out of bed to do this. Just turn at night just before bedtime and turn again in the morning.)
  3. Don’t toss that remaining marinade. Cover and refrigerate it. You’ll use it while you’re grilling.
  4. Take the ribs out of the fridge. Drain and discard the marinade from the 13×9. Pat the ribs dry (this helps the spice rub stick). Rub the spice mixture over all sides of the ribs, patting with your fingertips to encourage it to adhere.
  5. First, preheat a clean grill to medium heat (about 120°c), then oil the grill.
  6. Place the ribs right on the grill, using tongs to maneuver them into place. Grill, covered, over indirect medium heat for 30 minutes on each side.
  7. After the first hour, move the ribs to direct medium heat and cook 20-40 minutes longer, or until the pork is tender (more on this in a minute).
  8. Occasionally, turn and baste with the reserved marinade (or barbecue sauce, if you prefer).
  9. Start testing for doneness once the meat begins to pull away from the ends of the bones. This visual cue means it’s time to test. Pierce the meat with a fork and the tines should glide through easily.
  10. You also can twist a rib bone a little bit; you should feel it move easily but not fall apart from the meat. If the meat falls off the bone, your ribs are overcooked. Remove from heat right away and make sure to have sauce at the table in case they’re a bit dry. Don’t beat yourself up! Next time, remember to check earlier.
  11. After letting your ribs rest for 10 to 15 minutes, you’ll want to split them up into manageable portions. Using a sharp chef’s knife, carefully cut them into two-bone sections. Make the cuts as close to the bone as possible so there’s a lot of meat on each one.

Garlic and oregano chicken braai

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Ingredients:

  • 4 chicken Marylands
  • 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 braai 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.

Almond butter braai chicken satay

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Ingredients:

  • 2 tbs coconut oil
  • 1 lemongrass stalk (inner core only), finely chopped
  • 2 garlic cloves, finely grated
  • 5cm piece ginger, finely grated
  • 1/2 red onion, finely chopped
  • 1/2 tsp dried chilli flakes
  • 2 tsp coconut sugar
  • 2 tsp tamarind paste
  • 2 tbs tamari
  • 1/2 cup (125g) almond butter
  • Juice of 3 limes
  • 1/2 Chinese cabbage (wombok), finely shredded
  • 1/4 red cabbage, finely shredded
  • 2 kale leaves, finely shredded
  • 1/4 cup (35g) sesame seeds, toasted
  • 2 tsp sesame oil
  • 8 (800g) chicken thigh fillets, cut in half

Directions

  1. To make satay, melt coconut oil in a frypan over medium heat. Add lemongrass, garlic, ginger, onion and chilli flakes, and cook, stirring, for 5 minutes or until softened.
  2. Add coconut sugar, tamarind paste, tamari, almond butter, juice of 1 lime and 1 cup (250ml) water.
  3. Cook, stirring, for 1-2 minutes until combined. Season to taste, then set aside to cool slightly.
  4. Place all cabbage, kale and sesame seeds in a bowl and toss to combine.
  5. Whisk sesame oil and juice of remaining 2 limes in a separate bowl, then toss with slaw.
  6. Preheat a braai to high. Thread chicken onto skewers and lightly brush all over with 1/3 cup (100g) satay sauce.
  7. Cook, turning, for 10 minutes or until cooked through. Serve chicken with slaw and remaining satay sauce.

Lamb burger with beetroot salsa

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Ingredients:

  • 500g lamb mince
  • 1 red onion, finely chopped
  • 1 garlic clove, chopped
  • 1/4 cup flat-leaf parsley leaves
  • 3 teaspoons ground cumin
  • 1 cup mint leaves, plus extra to garnish
  • 425g canned baby beetroot, drained
  • 1 tablespoon finely chopped coriander leaves
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoons olive oil
  • 100g soft goat’s cheese
  • Toasted hamburger buns and salad leaves, to serve

Directions

  1. Place the lamb in the bowl of a food processor with half the onion, the garlic, parsley, 2 teaspoons of the cumin and 1/4 cup of the mint. Pulse until the mixture just comes together. Season with salt and pepper and form into 4 patties.
  2. Cut beetroot into small cubes. Place in a bowl with the remaining onion, cumin and mint. Add the coriander, lemon juice and oil, then season and set aside.
  3. Preheat the grill to high.
  4. Grease a braai and heat over medium-high heat. Cook patties for 3 minutes each side or until cooked to your liking. Crumble cheese on top of each patty. Place under on braai grill for about 1 minute until cheese is bubbling.
  5. Serve burgers on toasted buns with salad leaves, beetroot salsa and extra mint leaves.

Summer Braai Burger

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Ingredients:

  • 1kg beef mince
  • 1/2 cup (35g) fresh breadcrumbs
  • 2 red onions, 1 grated, 1 thickly sliced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1/4 cup (20g) grated parmesan
  • 1 tablespoon Dijon mustard
  • 1 egg
  • 6 rashers streaky bacon, halved
  • Olive oil, to brush
  • Brioche buns, split, toasted
  • 2 vine-ripened tomatoes, thickly sliced, rocket and basil
  • French fries (optional), to serve
  • 6 slices tasty cheese

HOMEMADE SPECIAL SAUCE

  • 1/2 cup (150g) whole-egg mayonnaise
  • 1 tablespoon tomato ketchup
  • 1 tablespoon Dijon mustard
  • 1 dill pickle, chopped
  • 1 garlic clove, finely chopped
  • 1/4 teaspoon sweet paprika

Directions

  1. For the sauce, whiz all the ingredients in a small food processor. Chill.
  2. Place mince, breadcrumbs, grated onion, garlic, parsley, parmesan, mustard and egg in a large bowl. Season well, then, using clean damp hands, form into 6 patties. Chill for 30 minutes.
  3. Grease a barbecue plate and preheat to medium-high. Cook onion rings, turning once, until lightly charred. Cook bacon, turning, until crisp. Keep warm.
  4. Preheat a braai grill or chargrill pan to medium-high. Brush patties with a little oil and cook for 2-3 minutes each side until lightly charred and cooked through.
  5. Spread a little sauce over the bun bases, then layer with rocket, basil, onion, tomato, bacon, cheese and patties.
  6. Drizzle over the sauce, add more rocket and top with bun lids.
  7. Serve with French fries, if using.

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