Category: The best Braai Sosatie Recipes and Ideas

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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.

Spicey Prawn Braai

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fish braai ideas

Ingredients

  • 1/4 c. extra-virgin olive oil
  • 1/4 c. lime juice
  • 4 garlic cloves, minced
  • 3 tbsp. honey
  • 2 tbsp. low-sodium soy sauce
  • 1 tbsp. chili garlic sauce or Sriracha
  • 2 lb. shrimp, peeled and deveined
  • 1/4 c. freshly chopped cilantro, for garnish
  • Lime wedges, for serving

Directions

  1. If using wooden skewers, soak in water for 30 minutes.
  2. In a medium bowl, whisk together olive oil, lime juice, garlic, honey, soy sauce, and chili sauce. Reserve 1/4 cup marinade for brushing onto prawns while grilling.
  3. In a large bowl, toss prawns with the remaining marinade. Preheat grill or grill pan and thread prawn onto skewers.
  4. Grill prawns until pink and opaque, about 3 minutes per side, brushing with reserved 1/4 cup marinade before and after each flip.
  5. Garnish with cilantro and serve hot with lime wedges.

Moroccan lamb braai skewers with couscous

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Ingredients

  • 500g Lamb Mince
  • 1/4 cup (25g) Bread Crumbs
  • 1 extra-large Free Range Egg, whisked
  • 2 garlic cloves, finely chopped
  • 1 tsp Ground Cumin Seeds
  • 2 1/2 tbsp olive oil, divided
  • 1 cup (200g) Couscous
  • 1/2 cup (140g) Greek Style Natural Yoghurt
  • 1 lemon, zest finely grated, juiced
  • 40g Baby Spinach & Rocket

Directions

  1. Prepare a barbecue for medium-high heat. In a large bowl, mix the lamb, breadcrumbs, egg, garlic, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Divide into 8 balls.
  2. Place the meatballs on 8 metal or soaked bamboo skewers. Shape to form a 2cm-thick, 4cm x 10cm sausage along each skewer, packing tightly. Rub with 1 tbs of the oil. Cook, turning as needed, for 8-10 mins or until browned on all sides and cooked through. Transfer to a serving platter for 5 mins to rest.
  3. Meanwhile, in a medium saucepan over high heat, bring 1 cup (250ml) water, 1/2 tablespoon oil and a pinch of salt to boil. Remove from heat. Stir in couscous. Cover tightly and stand for 5 mins or until liquid is absorbed and couscous is tender. Fluff with a fork. Season.
  4. In a small bowl, mix yoghurt, lemon zest and 1 tablespoon lemon juice. Season with salt and pepper. Arrange couscous and spinach and rocket on a serving platter. Drizzle with remaining 1 tablespoon oil. Season with salt and pepper. Top with skewers and serve with the sauce.

Thai Chicken Braai Skewers with Peanut Sauce

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Ingredients:

Chicken Skewers

  • 1 tablespoon minced garlic (about 6 cloves)
  • 1 tablespoon minced fresh ginger (a 1- to 2-inch piece of ginger, peeled)
  • 1 tablespoon minced lemongrass (a 4-inch piece of lemongrass about 1/4 inch wide)
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon lime zest
  • 2 tablespoons s fresh lime juice
  • 1 1/2 pounds boneless, skinless chicken thighs (about 5 thighs)
  • 6 metal or wooden skewers
  • vegetable or canola oil
  • butter lettuce or cooked rice to serve

Peanut Sauce

  • 1/2 cup peanut butter
  • 5 1-inch chunks fresh pineapple
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon fish sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon chili garlic paste
  • 1 shallot (chopped)
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice

Garnish

  • chopped peanuts
  • chopped green onions
  • chopped fresh cilantro
  • chopped fresh basil
  • chopped fresh mint
  • minced red onion

Directions

  1. In a large resealable plastic bag, combine the garlic, ginger, lemongrass, fish sauce, soy sauce, lime zest, and lime juice. Cut the chicken thighs into strips and add them to the bag.
  2. Massage the chicken to make sure it is well coated. Place the bag in the refrigerator and marinate the chicken for 30 to 60 minutes, turning the chicken every 15 minutes.
  3. If you are using wooden skewers, put them in water to soak for 30 minutes.
  4. While the chicken marinates, make the peanut sauce. In a food processor, combine the peanut butter, pineapple, soy sauce, water, fish sauce, hoisin sauce, shallot, ginger, chili garlic paste, lime zest, and lime juice. Pulse until combined and smooth.
  5. Once the chicken finishes marinating, preheat the grill to 450 degrees. Then thread the chicken onto the skewers. Rub the grill grates with vegetable or canola oil.
  6. Grill the chicken skewers until the internal temperature reaches 165 degrees, about 4 to 5 minutes per side.
  7. Serve the skewers over lettuce or rice and top with the chopped peanuts, green onions, cilantro, basil, mint, red onions, and peanut sauce.

Spiced Greek Chicken Braai Kebabs

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Ingredients:

  • 1 tablespoon tomato paste
  • 2 teaspoons ground coriander
  • 4 tablespoons olive oil, divided
  • 4 teaspoons kosher salt, divided
  • 2 pounds boneless, skinless chicken thighs, cut crosswise into 1-inch strips
  • 1 cup plain whole-milk Greek yogurt
  • ¼ cup chopped fresh mint
  • 1 pint (10 oz.) cherry tomatoes 
  • 1 medium-size red onion, cut into 1-inch wedges
  • 4 (6-inch) pita bread rounds

Directions

  1. Whisk together tomato paste, ground coriander, 3 tablespoons of the oil, and 2 teaspoons of the salt in a medium bowl until combined. Add chicken; toss until evenly coated. Set aside.
  2. Preheat a grill to medium (200C). Stir together yogurt, mint, and 1 teaspoon of the salt in a medium bowl until combined. Chill until ready to serve.
  3. Thread tomatoes and onion wedges alternately onto 4 (8-inch-long) skewers. Thread chicken onto 4 separate skewers.
  4. Discard remaining marinade. Arrange chicken skewers on 1 half of a baking sheet lined with aluminum foil; arrange vegetable skewers on other half. Drizzle vegetables with remaining 1 tablespoon oil; sprinkle with remaining 1 teaspoon salt.
  5. Place chicken skewers on well-oiled grill grates. Grill, covered, until lightly charred and a thermometer inserted into thickest portion of meat registers 165°F, 12 to 15 minutes, rotating halfway through cook time.
  6. Remove from grill. Add vegetable skewers to grates. Grill, covered, until charred and some tomatoes have burst, 3 to 4 minutes per side. Remove from grill.
  7. Wrap pita tightly in aluminum foil. Place on grates; grill until warmed, 2 minutes.
  8. Serve pitas and skewers alongside yogurt sauce.

Buttermilk-and-Honey Chicken braai kebabs

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A buttermilk marinade ensures tender meat and juicy flavor for your next braai.

Ingredients:

  • 1/4 cup hot sauce
  • 1/4 cup tomato paste
  • 3 tablespoons honey
  • 1 cup buttermilk
  • 1/2 small sweet onion, grated
  • 6 garlic cloves, minced
  • 1 tablespoon cracked black pepper
  • 2 1/4 teaspoons salt, divided
  • 1.5 kg skinned and boned chicken thighs, trimmed and cut into 2-inch chunks
  • 10 (6-inch) wooden or metal skewers
  • Vegetable cooking spray
  • Grilled lemon halves
  • Basil Pesto

Directions

Instructions Checklist

  1. Whisk together first 3 ingredients in a large bowl until smooth; whisk in buttermilk, next 3 ingredients, and 2 tsp. salt until blended.
  2. Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 3 hours.
  3. Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
  4. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 220c (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers, leaving a 1/8-inch space between pieces; sprinkle with remaining 1/4 tsp. salt.
  5. Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done. Serve with lemon halves and Toasted Pecan Pesto or Romesco Sauce.
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