Category: The best Braai Sosatie Recipes and Ideas

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Vegan Braai Balsamic Mushrooms Sosaties

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Ingredients:

  • 1/4 c. balsamic vinegar
  • 2 tbsp. low-sodium soy sauce
  • 2 cloves garlic, minced
  • Freshly ground black pepper
  • 500g. Portabellini Mushrooms or Button Mushrooms , sliced 1/2″ thick
  • Freshly chopped parsley, for garnish

Directions

  1. In a large bowl, whisk together balsamic vinegar, soy sauce, garlic, and pepper. Add mushrooms and marinate for 20 minutes. Presoak wooden skewers in water while mushrooms marinate.
  2. Heat braai to medium-high. Skewer mushrooms and grill for 2 to 3 minutes per side. 
  3. Garnish with parsley before serving.

Maui Chicken Braai Sosaties

Ingredients:

  • 1/2 c. barbecue sauce
  • 1/3 c. soy sauce
  • 1 tbsp. rice wine vinegar
  • 2 tsp. sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp. ginger, minced
  • 1 tsp. honey
  • kosher salt
  • 1 tsp. crushed red pepper flakes
  • 2 chicken breasts, cut into 1″ pieces
  • 2 c. cubed pineapple
  • 2 green bell peppers, diced
  • 1 red onion, diced
  • White rice, for serving
  • 2 tsp. cilantro

Directions

  1.  Preheat braai to 220C
  2. In a large bowl, whisk together barbecue sauce, soy sauce, vinegar, oil, garlic, ginger and honey until completely combined. Season with salt and red pepper flakes.
  3. Build sosaties by alternating chicken, pineapple, peppers, and red onion. Place on a baking sheet and pour over half your marinade.
  4. Place skewers on preheated grill, and brush with reserved marinade. Cook five minutes and flip, brushing the other side with marinade as well.
  5. Cook five more minutes, or until the chicken is cooked through.
  6. Serve with white rice and a sprinkle of cilantro.

Italian Chicken Braai Sosaties

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Ingredients:

  • 1/2KG . boneless skinless chicken breasts, cut into large cubes
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. tomato paste
  • 1/4 c. extra-virgin olive oil, plus more for drizzling
  • 3 garlic cloves, minced
  • 1 tbsp. chopped fresh Italian parsley, plus more leaves for garnish
  • 8 skewers, soaked in water for 20 minutes
  • 1 baguette French bread, cut into cubes

Directions

  1.  Season chicken with salt and pepper. Make marinade: combine tomato paste, olive oil, garlic cloves, and chopped parsley in large bowl.
  2. Add chicken and toss to fully coat. Refrigerate 30 minutes.
  3. Preheat braai to medium-high. Skewer chicken and bread. Drizzle with olive oil and season with salt and pepper.
  4. Grill, turning occasionally, until chicken is cooked through and bread slightly charred, about 10 minutes.
  5. Garnish with parsley.

Spicey Cauliflower Braai Sosaties

Ingredients:

  • 1/2 c. (1 stick) butter, melted
  • 1/2 c. vinegary buffalo hot sauce. (red hot is best)
  • 1 head cauliflower, florets only
  • 4 stalks celery, cut into 1 ½” pieces
  • 1 large yellow bell pepper, cut into 1 ½” pieces
  • 1 large orange bell pepper, cut into 1 ½” pieces
  • Kosher salt
  • Freshly ground black pepper
  • Blue cheese dressing, for serving

Directions

  1.  In a large bowl, whisk together butter and hot sauce until combined. Add cauliflower, celery, and bell peppers, season with salt and pepper, then toss to coat.
  2. Preheat braai to medium-high for 3 minutes, and soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. Thread the cauliflower, celery, and peppers onto the soaked skewers. Reserve the hot sauce left in the bowl.
  3. Transfer the sosaties to the grill and cook for 3 minutes, turning halfway. After the first 3 minutes, begin brushing the skewers with the buffalo mixture.
  4. Cook for an additional 3 to 4 minutes, or until the cauliflower is tender and slightly charred.
  5. Transfer kebabs to a platter, drizzle with blue cheese dressing and serve.

Tomato Gnocchi Braai Sosaties

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Ingredients:

FOR THE SALSA

  • 1/4 c. fresh parsley
  • 1/4 c. fresh basil
  • 1/4 c. extra-virgin olive oil
  • 2 tsp. capers
  • 1 tbsp. fresh lemon juice
  • 2 anchovy fillets
  • 1 clove garlic
  • Kosher salt

FOR THE SOSATIES

  • 1 (12-oz.) package fresh gnocchi
  • 2 pt. cherry tomatoes
  • 2 small red onions, cut into 2″ pieces
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Make the salsa verde: In a food processor, combine parsley, basil, oil, capers, lemon juice, anchovies, and garlic.
  2. Blend until smooth, season to taste with salt, and chill until ready to serve.
  3. Make the sosaties: Preheat braai to medium-high for 3 minutes, and soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. In a large bowl, toss gnocchi, tomatoes, onions, and oil until coated.
  4. Season with salt and pepper then thread gnocchi, tomatoes, and onions onto the soaked skewers.
  5. Grill the sosaties, flipping halfway through, until the tomatoes are blistered and the gnocchi is browned, 7 to 8 minutes.
  6. Transfer the sosaties to a platter, drizzle with salsa verde and serve. 

Creamy Yoghurt Marinaded Braai Sosaties

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Ingredients:

  • 1 kg Chicken thighs Boneless and skinless

For the marinade:

  • 150 g Natural yoghurt
  • 2 tsp Paprika
  • 2 tsp Ground cumin
  • 0.5 tsp Cinnamon
  • 0.5 tsp Dried chilli flakes
  • 2 tsp Garlic granules (or 3 cloves of fresh garlic)
  • 1 Lemon Zest and juice
  • Salt and freshly ground pepper

Directions

  1. Mix the marinade ingredients together well in a large bowl.
  2. Add the chicken thighs and marinate for at least 1 Hour or even better, overnight. (Cover with film and put in the fridge.)
  3. Thread onto skewers
  4. Heat braai to 200C and cook for about 20 minutes until golden on the outside and cooked through.
  5. Serve with a sprikle of chopped parsley

Tandoori Tikka Fish Braai Skewers

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fish braai ideas

Ingredients

  For the first marination:

  • 500g of Elf fillets cut in squares (about 5cmX5cm, approximately)
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon red chilli powder
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons lemon juice
  • Salt to taste

   For the second marination:

  • 2 tablespoons plain yoghurt
  • 2 tablespoons Tandoori Masala
  • 2 tablespoons oil
  • 2 tablespoons Chickpea flour

Directions

  1. Cut the fish fillets in cubes about 5cmX5cm approximately.
  2. In a bowl mix all the pieces with the ingredients of the first marination. Let it marinate for 30 minutes or an hour in the fridge.
  3. In a frying pan lightly roast the chickpea flour or Besan and let it cool down.
  4. After 30 minutes take the fish out of the fridge and add all the ingredients of the second marination including, the chickpea flour. Mix well to coat every piece. Leave it for another 15 minutes in the fridge.
  5. After 15 minutes, take them out of the fridge and skewer them onto the bamboo skewers and brush with oil.
  6. Put on the grill on high heat. When it is hot, place the skewers. Cook them for 3-4 minutes on each side or until cooked.
  7. Serve them with Roti or Naan with Mint Chutney.

Chilli & coriander butter Prawn braai Skewers

A Prawn bbq idea with a spicey thai butter

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Prawn braai ideas

Ingredients

  • 1kg large raw tiger prawn , heads removed, but unpeeled

For the butter

  • 1 large garlic clove
  • 1 small bunch of coriander, roughly chopped
  • 1 red chili, deseeded and chopped
  • tsp paprika
  • black pepper and salt to taste
  • juice 2 lime, plus wedges to serve
  • 200g butter, softened

Directions

  1. To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy.
  2. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined.
  3. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
  4. Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink.
  5. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns.
  6. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.

Cajun Prawn Braai Kebabs

A Prawn bbq idea with a spicey Cajun perfect for a summer braai

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fish braai ideas

Ingredients

  • 1/2 kg. shrimp
  • 2 tbsp. olive oil
  • 1 tsp. kosher salt
  • 1 tsp. cayenne pepper
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. oregano
  • 2 lemons, sliced thinly crosswise

Directions

  1. Preheat braai grill to medium-high.
  2. Make Cajun spice mix. Combine salt, cayenne, paprika, garlic powder, onion powder, and oregano in a small bowl.
  3. Stir with a fork until evenly combined.
  4. In a medium bowl, toss prawns in olive oil.
  5. Add spice mix and toss prawns until its evenly coated.
  6. Thread prawns and lemon onto metal skewers (or wooden skewers that have been soaked for 20 minutes).
  7. Grill skewers until prawns are opaque and lemon is charred, about 4-5 minutes total, flipping once halfway.

Yummy Spicey Rum Prawn braai Skewers

A Prawn bbq idea with a Caribbean kick perfect for summer

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fish braai ideas

Ingredients

  • 1kg lb. shrimp, peeled and deveined
  • 3 tbsp. olive oil, divided
  • 1/3 c. sweet chili sauce
  • 1/4 c. soy sauce
  • 1/4 c. Captain Morgan Spiced Rum
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 1/2 tsp. crushed red pepper flakes
  • 1 green onion, thinly sliced, for garnish

Directions

  1. Place Prawn in a large bowl. In a medium bowl, whisk together 2 tablespoons of olive oil, sweet chili sauce, soy sauce, rum, garlic, lime juice, and red pepper flakes.
  2. Add 3/4 of the marinade to the bowl of Prawns and let marinate in the refrigerator for 15 to 30 minutes.
  3. Heat up you braai and grill Prawns and cook on one side until golden, about 2 minutes.
  4. Put the grilled prawns in a pan using tongs and add the marinade, flip prawns, then brush with remaining marinade. Cook 1 to 2 minutes more.
  5. Garnish with green onions and serve immediately.

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