Category: The Best Braai ideas

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Shaved Veggie Summer braai Salad

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Ingredients

  • 2 small candy cane beetroots
  • 1 medium carrot
  • 1 medium watermelon radish, halved
  • Quarter of a head red cabbage
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 1 small bunch watercress, washed and large stems discarded
  • 2 tablespoons roasted salted pepitas (pumpkin seeds)
  • 2 ounces fresh goat’s cheese, crumbled (about 1/4 cup)
  • 1/3 cup fresh basil leaves, torn into pieces
  • 1 tablespoon roughly chopped fresh chives

Directions

1. Shave the beetroot into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.

2. Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.

3. Lay the beetroot, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas (pumpkin seeds), basil and chives.

Coriander-Lime Steak Braai

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Ingredients:

FOR THE CORIANDER LIME SALSA

  • 1/2 bunch coriander, minced
  • 1/4 c. thinly sliced chives
  • 2 cloves garlic, minced
  • 2 limes, zested and juiced
  • 1/2 c. extra-virgin olive oil
  • 1 tsp. crushed red pepper flakes
  • 1/2 tsp. kosher salt
  • 1/4 tsp. Freshly ground black pepper

FOR THE STEAK

  • 2 tbsp. extra-virgin olive oil
  • 1 lb. skirt steak
  • kosher salt
  • Freshly ground black pepper

Directions

  1.  Make the coriander-lime salsa: Place all ingredients in a mixing bowl and whisk together. Set aside.
  2. Heat braai to 250-300C.
  3. Drizzle oil over steaks and season with salt and pepper.
  4. Place steaks on hot braai and grill, 4 to 5 minutes per side for medium doneness.
  5. Remove steaks from heat and transfer to a cutting board. Cover loosely with foil and allow steaks to rest, 10 minutes.
  6.  Slice steaks into 1″ strips and drizzle with Salsa

Smokey Teriyaki Braai Steak

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Ingredients:

  • 700g of sirloin or flank steak
  • 1/2 c. teriyaki sauce
  • 2 cloves garlic, minced
  • 2 tbsp. minced ginger
  • 1/4 c. sliced scallions, plus 4 whole scallions
  • Juice of 1 lime
  • extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. Sesame seeds, for garnish

Directions

  1.  Cut steak crosswise into 3 equal pieces.
  2. In a large bowl, whisk together teriyaki sauce, garlic, ginger, scallions, and lime. Add the steak and toss so that the meat is fully coated in the marinade. Cover the bowl with plastic wrap and set in refrigerator for at 30 minutes and up to 2 hours.
  3. After the steak has time to marinate, preheat braai to medium-high and oil the grates.
  4. Once hot, remove the meat from the marinade and place on the braai. Add spring onion to the grill and brush with oil. Season both with salt and pepper. Cook steak for about 3 minutes per side (depending on the thickness) for medium-rare.
  5. Remove steak from grill and transfer it to a cutting board. Cover with foil and let rest for 5-10 minutes. Slice the steak against the grain into thin strips.
  6. Garnish with sesame seeds and some chopped spring onion

Mongolian Steak Braai Glaze

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Ingredients:

  • 4 x 250g-300g . sirloin steaks
  • 1/2 c. soy sauce
  • Freshly ground black pepper
  • 1/4 c. cornstarch
  • 1 tbsp. vegetable oil, plus more for brushing
  • 1 tsp. grated ginger
  • 3 cloves garlic, minced
  • 1/4 c. brown sugar
  • 1 tbsp. ketchup
  • kosher salt
  • 500g. broccoli florets

Directions

  •  Preheat braai. Place steak on a rimmed sheet pan; pat dry thoroughly and add 1 tablespoon soy sauce over each steak. Massage into steak on all sides and season with pepper. Transfer steaks onto a clean rimmed sheet pan in a single layer. Sprinkle steaks evenly with cornstarch on both sides. Shake off any excess, then brush lightly with vegetable oil.
  • In a small bowl mix together vegetable oil, ginger, garlic, brown sugar, and ketchup. Set aside.
  • Place steak on grill; cook 3 to 4 minutes per side. Brush glaze on both sides of steak and cook 1 more minute on each side until glaze is caramelized. Transfer to a plate to rest for 5 minutes.
  • Meanwhile, bring a large pot of water to boil and season with salt. Add broccoli and cook until just tender, 2 minutes. Drain well. Serve steak immediately with broccoli and extra sauce (if desired).

Beef Dijon Sosatie Steak Braai

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Ingredients:

  • 1 tsp. Dijon mustard
  • 1/4 c. extra-virgin olive oil, plus more for drizzling
  • 2 tbsp. red wine vinegar
  • kosher salt
  • Freshly ground black pepper
  • 2 large red onions, divided
  • 1/2 c. chopped parsley
  • 1 kg. sirloin, cut into 1″ cubes
  • 1 head of broccoli, cut into florets
  • 2 red peppers, cut into 1″ cubes
  • 8 bamboo skewers, soaked in water

Directions

  1.  Preheat braai to medium-high.
  2. Make relish: In a medium mixing bowl, whisk together mustard, olive oil, red wine vinegar, salt and pepper; mix in 1/2 cup chopped red onion and parsley. Set aside.
  3. On a rimmed sheet pan drizzle olive oil over beef, broccoli, peppers and remaining red onion, chopped into 1″ cubes; toss until well coated and season generously with salt and pepper. Skewer meat and vegetables alternately.
  4. Place skewers on grill and cook, rotating as needed until meat and vegetables are browned; 5 minutes.
  5. Transfer skewers to a large platter and serve with Dijon-onion relish.

Caprese Style Steak Braai

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Ingredients:

  • 3/4 c. balsamic vinegar
  • 3 cloves garlic, minced
  • 2 tbsp. honey
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. dried thyme
  • 1 tbsp. dried oregano
  • 4 filet mignon around 200g each, or 4 large pieces of sirloin
  • 2 beefsteak tomatoes, sliced
  • kosher salt
  • 4 slices mozzarella
  • Fresh basil leaves, for serving

Directions

  1.  In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, dried thyme, and dried oregano.
  2. Pour over steak and let marinate 20 minutes.
  3. Season tomatoes with salt and pepper.
  4. Heat grill to high. Grill steak 4 to 5 minutes per side, then top with mozzarella and tomatoes and cover grill until cheese is melty, 2 minutes.
  5. Top with basil before serving.

Pineapple Prawn braai Skewers

A tangy Prawn bbq idea perfect for summer

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fish braai ideas

Ingredients

  • 3 c. cubed pineapple
  • 1/2 kg. prawns, peeled and deveined
  • 3 tbsp. extra-virgin olive oil
  • 3 tbsp. sweet chili sauce
  • 2 cloves garlic, minced
  • 2 tsp. freshly grated ginger
  • 2 tsp. toasted sesame oil crushed red pepper flakes
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt
  • Toasted sesame seeds, for garnish
  • Thinly sliced green onions, for garnish
  • Lime wedges, for serving

Directions

  1. Preheat grill to medium heat and place wooden skewers in water to soak. Alternate skewering pineapple and prawns until all are used, then place on a large baking sheet.
  2. In a medium bowl, combine olive oil, chili sauce, garlic, ginger, sesame oil, and red pepper flakes and season with salt.
  3. Whisk until combined and brush all over skewers.
  4. Place skewers on grill and cook, flipping once, until prawns are cooked through, 4 to 6 minutes total.
  5. Garnish with sesame seeds and green onions before serving.

Zesty Pesto lemon Prawn braai Skewers

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fish braai ideas

Ingredients

  • 1/2 kg. medium or large frozen prawns, deveined, thawed
  • 3 lemons, thinly sliced
  • 8 skewers, soaked in water 20 minutes
  • Extra virgin olive oil, for drizzling
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. pesto

Directions

  1. Preheat grill to medium-high heat. Skewer prawns and lemon slices. Drizzle with olive oil and season with salt and pepper. Braai the prawn skewers, turning occasionally until shrimp is opaque and lemons slightly charred, 2 to 4 minutes.
  2. Brush with pesto, give then 1 minute on each side of the braai, and serve.

Lemon Berry Braai Summer Salad

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Ingredients

  • Three heads of romaine lettuce
  • Small bunch of radishes
  • Cup of blueberries
  • 1/2 cup raspberries
  • As much goat cheese as you see
  • 1/2 cup of roasted walnuts

Dressing

  • 2 cups halved fresh strawberries
  • 1/3 cup orange juice
  • 1/4 red onion
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons honey 
  • 1/3 cup olive oil
  • 1 tablespoon poppy seeds

Directions

  • Toss all of the salad ingredients.
  • Whisk together the olive oil, lemon juice, sugar, salt, and mustard until the sugar is completely dissolved. Taste and add more lemon until it has enough of a lemon flavor for you. Add more honey if it becomes overwhelmingly acidic.
  • Stir poppy seeds into the dressing.
  • Serve salad dressing on the side and allow people to dress their salad to taste.

Dressing

  • Add the strawberries, orange juice, onion, honey and salt to a blender or food processor. Blend until well combined.
  • Slowly blend in the olive oil until just combined. Taste and add more salt or honey as desired.
  • Pour into a mason jar, add the poppy seeds, cover and shake to combine.
  • Store in the refrigerator and use within one week of making.

Avo Chicken Braai Summer Salad

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Ingredients

  • 2 boneless skinless chicken breasts, poached and cut into bite-sized pieces
  • 2 avocados, cubed
  • 1 small mango, cubed
  • 1 c. grape tomatoes, quartered
  • 1/2 c. fresh or frozen corn
  • 1/4 red onion, thinly sliced

FOR DRESSING

  • 1/4 c. lime juice
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. freshly chopped cilantro
  • 1 tbsp. minced jalapenño
  • 2 tsp. honey
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Make dressing: In a medium bowl, whisk to combine dressing ingredients and season with salt and pepper.
  2. In a large bowl, combine salad ingredients and prepared dressing. Gently toss until salad is coated in dressing, then season to taste with salt and pepper.

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