The best Braai Sosatie Recipes and Ideas

Mongolian chicken braai sosaties

Mongolian chicken braai sosaties, a delicious and flavorful dish perfect for your braai (barbecue) gatherings:

Ingredients:

4 boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon sesame oil
Bamboo skewers, soaked in water for 30 minutes

Directions:

In a bowl, whisk together the soy sauce, hoisin sauce, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil to create the marinade.
Place the chicken pieces in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are well-coated. Cover the dish or seal the bag and marinate in the refrigerator for at least 1 hour, or preferably overnight, to allow the flavors to meld.
Preheat your braai (barbecue) to medium-high heat.
Thread the marinated chicken pieces onto the soaked bamboo skewers, dividing them evenly among the skewers.
Place the chicken sosaties on the preheated braai grill and cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.
While grilling, baste the sosaties with the remaining marinade to enhance the flavor and keep the chicken moist.
Once the chicken is cooked, remove the sosaties from the grill and let them rest for a few minutes.
Serve the Mongolian chicken braai sosaties hot, garnished with chopped spring onions or sesame seeds for extra flavor and visual appeal. They pair well with steamed rice or a fresh salad.

Enjoy the tantalizing taste of Mongolian chicken braai sosaties, combining sweet, savory, and tangy flavors, for a delightful addition to your braai menu!

Braai kofte with whipped feta

Ingredients

800g beef or lamb mince
1 small onion, finely grated or finely chopped
pinch of dried chilli flakes
1 tsp ground turmeric
2 tsp ground cumin
6 flatbreads
handful of mint leaves
pinch of sumac, to serve
3 tbsp pine nuts, toasted, to serve

WHIPPED FETA

150g feta, crumbed
50g full-fat greek yogurt

TAHINI SLAW
2 carrots, julienned
¼ white or red cabbage, finely shredded
3 spring onions, julienned
2 tbsp tahini
2 tbsp olive oil
squeeze of lemon juice

Directions

Combine the mince, onion, spices and some seasoning in a bowl and pound with clean hands until really well combined.
Divide into 12 balls and mould onto metal skewers. Chill until ready to cook.
Put the feta and yogurt in a small blender and whizz until smooth and creamy. Toss the slaw veg in a large bowl, then whisk the tahini, oil, lemon, a splash of water and a pinch of salt until the consistency of single cream, and fold through the veg. Taste and add more lemon or salt, if you like.
Heat the BBQ and let the larger flames die down, or heat the grill to high. Grill the kofte for 8-10 minutes, turning regularly, until golden brown and cooked through.
Spoon the whipped feta over the warmed flatbreads and add the kofte. Serve with the slaw alongside, and sprinkle over the mint leaves, sumac and pine nuts to serve.

Cajun Butter Shrimp & Sausage Skewers

Ingredients 1 lb. shrimp, peeled and deveined 4andouille sausages, sliced into 1/2″ thick rounds (chorizo from portugal or spain works too) 1/4 c.melted butter 1 tbsp.lemon zest Juice of 1 lemon (about 2 tablespoons) 1 tbsp.freshly chopped thyme 1 tsp.smoked paprika 1 tsp.garlic powder 1/4 tsp.cayenne Kosher salt Freshly ground black pepper 2 tbsp.freshly […]

Ingredients

1 lb.

shrimp, peeled and deveined

4andouille sausages, sliced into 1/2″ thick rounds (chorizo from portugal or spain works too)
1/4 c.melted butter
1 tbsp.lemon zest
Juice of 1 lemon (about 2 tablespoons)
1 tbsp.freshly chopped thyme
1 tsp.smoked paprika
1 tsp.garlic powder
1/4 tsp.cayenne
Kosher salt
Freshly ground black pepper
2 tbsp.freshly chopped parsley, for garnish

Directions

Soak wooden skewers in water for 15 minutes. When ready to cook, drain and dry skewers.
Thread top of shrimp, then sausage, then tail of shrimp onto skewers.
Repeat until all shrimp and sausage is used.
In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme, and spices.
Season with salt and pepper, then brush all over skewers.
Heat grill or grill pan to medium.
Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side. Garnish with parsley and serve.

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Satay steak skewers braai Sosaties

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Ingredients:

1 each long red and green chillies, thinly sliced
1/3 cup (80ml) apple cider vinegar
4 x 200g rump steaks
3 garlic cloves, crushed
2 tbs honey
1/4 cup (60ml) extra virgin olive oil
1/2 cup (140g) crunchy peanut butter
11/2 tbs each Sriracha and kecap manis (Indonesian sweet soy sauce)
Juice of 1 lime
1 tsp fish sauce
Micro coriander, to serve

Directions

Combine chilli and vinegar in a bowl. Set aside to pickle.
Preheat a barbecue or chargrill pan to medium-high heat. Slice each steak into 3 long strips, then thread onto skewers. Combine the garlic, honey and 1 tbs oil in a bowl. Season and brush over skewers.
Cook skewers for 2-3 minutes each side for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 3 minutes.
Meanwhile, to make satay, combine peanut butter, Sriracha, kecap manis, lime juice, fish sauce and 1/4 cup (60ml) water in a bowl. Season.
Serve skewers drizzled with Sriracha satay, pickled chilli and micro coriander.

Lamb and apricot Braai Sosaties

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Ingredients:

900g lamb neck fillet, cut into 1cm discs
1 small red onion, cut into 6-8 wedges and separated into slivers
200g dried apricots

For the marinade

2 tsp cumin seeds
2 tsp coriander seeds
4 cardamom pods
2 tbsp olive oil
1 small red onion, finely chopped
3 bay leaves, chopped
1 tsp salt
2 garlic cloves, crushed
1 tsp ground turmeric
1 tsp ground cinnamon
5 tbsp apricot jam
5 tbsp red wine vinegar

Directions

First make the marinade: set a small saucepan over a medium heat, then add the cumin and coriander seeds and cardamom pods.
Toast for a couple of minutes, stirring, until they smell fragrant, then tip into a pestle and mortar and roughly grind.
Pour the oil into the pan, add the chopped onion, bay leaves and salt and cook very gently for 15-20 minutes until softened. Add the garlic, crushed spices, turmeric and cinnamon and cook for another minute.
Spoon in the jam and add the vinegar, along with a good grind of black pepper. Cook for a few minutes until the jam has melted and you have a sticky sauce. Pour into a bowl and set aside to cool completely.
Once the marinade is cold, add the lamb and stir thoroughly to coat each piece. Cover and keep in the fridge for 24 hours if you have time – longer wouldn’t hurt at all (see Genevieve’s know-how).
When you’re ready to cook, fire up your barbecue ready for direct grilling but, as always, leave a good area of the grill surface with no coals under so you can slide the skewers off the direct heat if they’re cooking too fast.
Thread the lamb pieces onto skewers, alternating with the slivers of onion and apricots.
Lay the skewers on the grill bars over the hot coals and cook for 2-3 minutes on each side – so around 8-12 minutes in total – until the lamb is cooked and the apricots are lightly charred. Serve hot from the grill.

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

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.
Sauté for approximately 3-4 minutes until the onions turn tender.
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.
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.
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.
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.
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.
Place the lemon halves, cut side down, on the grill and cook for 1-2 minutes until they acquire a light char.
Sprinkle the skewers with chopped parsley and serve them with grilled lemon wedges and the remaining sauce on the side.

Thai Prawn braai Skewer Rack

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Ingredients

12 shell-on mozambican prawns
4 tablespoons sweet chilli sauce
2 limes or lemons
1 tablespoon fish sauce
1/2 a bunch of fresh coriander
1 fresh red chilli
4 cm piece of ginger
2 clove of garlic
a dash of soy sauce
1 stem fresh lemon grass ( if you can get it )

Directions

Lay the prawns out on a board in 2 rows of 6, side by side like a rack of ribs, with the heads all facing the same way. Skewer each rack together with 3 skewers (roughly 20cm in length), one through the middle and one to either side. Put aside.
Mix the sweet chilli sauce, the zest and juice of 1 lime and the fish sauce together in a tray. Pick the coriander leaves and put to one side, then finely slice the stalks and add them to the tray. Deseed and finely slice the chilli and peel and finely grate the ginger, then scatter into tray. Crush in the garlic (and lemongrass if you have it) , then give everything a really good mix up. Add the racks of prawns, then turn over a few times in the marinade to coat really well. Cover with cling film and place in the fridge for at least 2 hours, but preferably overnight.
When you’re ready, preheat the braai. Cook the racks on a hot braai for 4 – 5 minutes, or until golden and cooked through, turning every 30 seconds and basting with the remaining marinade.
Once cooked, remove to a serving board, squeeze over the juice from the remaining lime/lemon, sprinkle with the reserved coriander leaves, then serve with a fresh green salad, or as part of a barbecue spread.

Burnt orange prawn braai skewers

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Summer Braai Recipe Ideas, Fish Braai Recipes, Prawn Braai Recipes, The best Braai Sosatie Recipes and Ideas

Prawn braai ideas

Ingredients

1/4 cup (60ml) olive oil, plus extra to brush
1 1/2 teaspoon smoked paprika (pimenton)
2 garlic cloves, crushed
2 oranges, 1 juiced, 1 cut into wedges
2 tablespoons finely chopped fresh oregano
18 extra-large green king prawns, peeled (tails intact), deveined
1 bunch asparagus, cut into 3cm lengths
150g dried chorizo, cut into 18 pieces

Directions

Combine the oil, paprika, garlic, orange juice and 1 tbs oregano in a small bowl. Add the prawns and toss to coat. Chill for 30 minutes to marinate.
Soak toothpicks or skewers in water for 15 minutes. Heat a barbecue or chargrill to medium-high. thread 1 prawn, 1 piece of asparagus and 1 slice of chorizo onto each skewer. Repeat with remaining ingredients to make 18 skewers.
Grill skewers, in batches, for 3 minutes each side or until cooked through. Scatter with remaining 1 tbs oregano. Brush orange wedges with a little extra oil, then grill for 2 minutes each side or until charred. Serve with prawn skewers.

Bánh Mì Braai Sosaties

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Ingredients:

FOR THE CUCUMBER NƯỚC CHẤM SAUCE

6 tbsp. hot water
2 tbsp. granulated sugar
2 tbsp. fish sauce
1 tbsp. plus 2 tsp. lime juice
1/4 c. cucumber, finely chopped
1 tbsp. fresh cilantro, finely chopped
1 garlic clove, minced
1 Thai bird’s eye chili, thinly sliced (optional)

FOR THE KEBABS

3 tbsp. reduced-sodium soy sauce
3 tbsp. honey
2 tbsp. fish sauce
1 tbsp. vegetable oil, plus more for cooking
1 lb. thick pork chops, cut into 1” pieces
2 large carrots, peeled and cut into 1” chunks
2 tbsp. water
1 large daikon, peeled and cut into 1” chunks
Kosher salt
Freshly ground black pepper

Directions

Make the cucumber nước chấm: In a medium bowl, whisk together all the ingredients. Transfer to the fridge until ready to serve.
Make the kebabs: In a large bowl, whisk together soy sauce, honey, fish sauce, and oil until thoroughly combined. Add pork and cover with plastic wrap. Refrigerate for at least 1 hour, or up to 2 hours.
Soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. In a medium bowl, add carrots and 2 tablespoons of water. Cover bowl with plastic wrap and use a fork to pierce plastic a few times. Transfer bowl to a microwave and steam carrots until just beginning to soften (but still have some bite), 2 to 3 minutes.
Remove pork from marinade and transfer marinade to a medium saucepan. Bring sauce to a boil over medium-high heat, then reduce to a simmer.
Cook until the sauce is reduced slightly and coats the back of a spoon, 5 to 7 minutes. Set aside.
Preheat grill to medium-high for 3 minutes. Thread pork, carrots, and daikon onto skewers. Brush skewers with a bit of neutral oil and season with salt and pepper.
Grill kebabs for 5 minutes, flipping every minute or so to ensure even cooking.
After 5 minutes, start brushing the kebabs with the reduced marinade after each flip, and cook for an additional 3 to 5 minutes, or until the thickest piece of pork reaches 145ºF on an instant read thermometer.
Transfer skewers to a platter, drizzle with the cucumber nước chấm and serve.

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Hawaiian Chicken braai sosaties

Ingredients:

1/4 c. pineapple juice
1/4 c. soy sauce
5 tsp. honey
1 tsp. ketchup
2 garlic cloves, minced
1 1/2 c. Cubed fresh pineapple
2 Large bell peppers, cut into pieces
1 Medium red onion, cut into pieces
Olive oil, for brushing
salt
Freshly ground black pepper
Lime wedges, for serving

Directions

Whisk together pineapple juice, low-sodium soy sauce, honey, ketchup, garlic, and ginger. Pour into a large resealable bag and add chicken. Let marinate in the refrigerator at least 4 hours and up to overnight.
Thread chicken, pineapple, peppers, and onion onto skewers. (Discard bag with marinade.)
Heat a grill or grill pan over medium-high heat. Brush each skewer with olive oil and season with salt and pepper. Grill skewers, turning occasionally, until chicken is nicely charred and cooked through, about 12 minutes. Serve with lime wedges.