Tag: bbq ideas

Asian mason jar braai salad

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Ingredients

  • 2 cups cooked brown rice (150g uncooked), cooled
  • 1 (500g) sweet potato, peeled, roughly chopped, roasted, cooled
  • Seeds of 1 pomegranate
  • 100g baby spinach leaves
  • 1 large carrot, finely shredded
  • 2 cooked chicken breast fillets, shredded
  • 1 cup (100g) mixed sprouts

ASIAN DRESSING (MAKES 150ML)

  • 1 cup coriander leaves
  • 1cm piece ginger, finely grated
  • 1 small red chilli, seeds removed, finely chopped
  • 1/4 cup (60ml) coconut milk
  • 2 tbs apple juice or coconut water
  • 1 tbs honey or coconut sugar
  • 1 tsp white miso paste

Directions

  1. For the dressing, place all the ingredients in a small food processor and whiz until combined. If not using immediately, transfer to a small jar, secure with a lid and chill for up to 1 week. Shake well to serve.
  2. Divide the Asian dressing among four 2 cup (500ml) Mason jars. Divide the rice, followed by sweet potato, pomegranate seeds, spinach, carrot, chicken and sprouts among jars, pressing down after adding each ingredient to form separate layers. Seal with lids and chill until ready to serve.
  3. To serve, tip the contents of each jar into a bowl and gently toss to combine.

Yoghurt and lime chicken Braai

For more of the best chicken braai recipes click here! more recipes…

Ingredients:

  • 1.6kg whole chicken, butterflied
  • 1/4 cup (30g) ras el hanout (Moroccan spice blend from Middle Eastern food stores and selected grocers)
  • 1 cup (280g) thick Greek-style yoghurt
  • Juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • Lime wedges, to serve

Directions

  1. Cut 2 shallow slits in each breast and leg, then rub salt flakes all over the chicken.
  2. Combine ras el hanout, yoghurt, lemon juice and 1 tsp salt in a large bowl. Add chicken and turn to coat well. Chill for at least 2 hours or overnight to marinate.
  3. Preheat a braai with a hood to medium-high.)Remove chicken from the fridge 30 minutes before cooking.
  4. Remove chicken from marinade, allowing excess to drip off. Drizzle with oil and cook, breast-side down, for 5 minutes or until golden.
  5. Turn and cook for a further 5 minutes or until golden. Close barbecue hood and reduce heat to medium. Cook for 30-40 minutes. Rest, loosely covered with foil, for 10 minutes.
  6. Season grilled chicken with salt and serve with lime.

Garlic and oregano chicken Braai

For more of the best chicken braai recipes click here! more recipes…

Ingredients:

  • 4 Chicken Drumsticks 
  • 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 barbecue 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.

Spiced chicken and eggplant skewers Braai

Spiced Chicken and Eggplant Skewers are a delicious and aromatic addition to your braai. Tender chunks of marinated chicken and smoky eggplant are threaded onto skewers, creating a harmonious blend of flavors and textures. The chicken is infused with a blend of spices, providing a warm and savory taste, while the eggplant absorbs the marinade, becoming perfectly charred and flavorful on the grill. These skewers are not only visually appealing but also bursting with delightful, mouth-watering flavors, making them an ideal choice for a memorable braai experience.

Ingredients:

  • 450g chicken thigh fillets, cut into 3cm pieces
  • 1 medium eggplant, cut into 3cm pieces
  • 6 sprigs curry leaves
  • 1/3 cup (100g) eggplant pickle (from Indian/asian supermarket)
  • 3 tsp garam masala (Indian spice mix)
  • 1 garlic clove, finely chopped
  • 4cm piece (20g) ginger, finely chopped
  • 1/4 cup (60ml) sunflower oil
  • Thinly sliced long green chilli & nigella seeds, to serve

CORIANDER AND GREEN CHILLI DRESSING

  • 1/3 cup (95g) Greek yoghurt
  • 1/2 bunch coriander, stalks and leaves chopped
  • Juice of 1 lime
  • 1 long green chilli, chopped

Directions

  1. For the dressing, place all ingredients in a food processor and whiz to combine. Transfer to a bowl and chill until needed.
  2. Thread chicken and eggplant onto skewers, alternating between each. Using a mortar and pestle, pound leaves of 3 sprigs curry leaves until finely ground. Add pickle, garam masala, garlic, ginger and oil, and stir to combine. Brush pickle mixture over skewers.
  3. Heat a chargrill pan or barbecue to medium heat. Grill skewers, turning frequently and brushing with cooking juices, for 12-15 minutes or until chicken is cooked through and eggplant is tender. Add the remaining 3 curry leaf sprigs to the grill for the last 4 minutes of cooking to crisp slightly.
  4. Place skewers on a serving platter and top with grilled curry leaves, sliced chilli and nigella seeds. Serve with dressing.

Harissa sirloin Steak Braai

For more similar awesome steak braai recipes click here! more recipes…

Ingredients:

  • 2 tbs harissa paste
  • 100ml extra virgin olive oil
  • 1 large rump beef steak (about 600g), about 3cm thick
  • 600g small potatoes
  • 1 cup each parsley, mint and dill leaves, half finely chopped
  • ½ bunch chives, half finely chopped, remaining cut into 3cm lengths
  • 1 tbs each wholegrain and Dijon mustard
  • Juice and finely grated zest of 1 lemon
  • 3 zucchini, thinly sliced into matchsticks (we used a julienne peeler)
  • 2 small green apples, thinly sliced
  • ¼ cup (40g) pumpkin seed, toasted

Directions

  1. Combine harissa, 1 tbs oil, ½ tsp salt flakes and some freshly ground pepper on a large dish. Add steak and rub mixture all over. Leave to marinate and come to room temperature for 20 minutes.
  2. Place potatoes in a saucepan, cover with cold salted water, bring to the boil, reduce heat to medium-low and simmer for 20 minutes or until tender. Drain and set aside to steam and cool briefly, then thinly slice.
  3. To make a dressing, combine finely chopped herbs, both mustards, remaining oil, and lemon juice and zest in a screwtop jar, season and shake until emulsified. Add a third of the dressing to the warm potatoes and toss gently to coat. Place on a platter.
  4. Heat braai to high, add steak and cook, turning once, for 4-5 minutes for medium rare or until charred and cooked to your liking. Place on a plate, loosely cover with foil, leave to rest for 5 minutes, then thickly slice.
  5. Meanwhile, place zucchini, apple, pepitas and remaining herbs in a bowl, add half the remaining dressing, season and toss to coat. Place in a serving bowl.
  6. Arrange steak on a serving platter, drizzle with remaining dressing and serve with potatoes and zucchini salad.

Chorizo, Mozzarella & Peach Braai Summer Salad

Ingredients

  • 100ml extra virgin olive oil
  • 1½ tbs red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, half crushed, half reserved
  • 4 large peaches, quartered
  • 2 cured chorizos (about 250g in total), halved lengthways
  • ½ baguette, slices diagonally
  • 1 bunch large-leaf rocket, trimmed
  • 1 large (about 125g in total) mozzarella ball, torn
  • ¼ cup (25g) walnuts, toasted, chopped
  • 1 cup basil leaves

Directions

  1. Preheat the barbecue or a grill pan to medium-high heat.
  2. To make a dressing, combine ¼ cup (60ml) oil, vinegar, mustard and crushed garlic in a screwtop jar, season, secure with lid and shake to combine. Set aside
  3. Brush peaches, chorizo and baguette slices with remaining oil. Grill peaches and chorizo cut-side down for 3 minutes or until charred. Turn and cook for 2 minutes or until charred. Set aside on a plate and loosely cover with foil to keep warm. Grill bread a minute each side, then rub one side of each with cut side of reserved garlic.
  4. Cut chorizo pieces into quarters. Place rocket in a large serving bowl with mozzarella, top with chorizo and peaches, scatter with walnuts and basil, drizzle with half the dressing (remaining will keep refrigerated for up to 2 weeks) and serve with grilled baguette.

Chorizo, Mozzarella & Peach Braai Summer Salad

For more similar awesome braai summer salad recipes click here! more recipes…

Ingredients

  • 100ml extra virgin olive oil
  • 1½ tbs red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, half crushed, half reserved
  • 4 large peaches, quartered
  • 2 cured chorizos (about 250g in total), halved lengthways
  • ½ baguette, slices diagonally
  • 1 bunch large-leaf rocket, trimmed
  • 1 large (about 125g in total) mozzarella ball, torn
  • ¼ cup (25g) walnuts, toasted, chopped
  • 1 cup basil leaves

Directions

  1. Preheat the barbecue or a grill pan to medium-high heat.
  2. To make a dressing, combine ¼ cup (60ml) oil, vinegar, mustard and crushed garlic in a screwtop jar, season, secure with lid and shake to combine. Set aside
  3. Brush peaches, chorizo and baguette slices with remaining oil. Grill peaches and chorizo cut-side down for 3 minutes or until charred. Turn and cook for 2 minutes or until charred. Set aside on a plate and loosely cover with foil to keep warm. Grill bread a minute each side, then rub one side of each with cut side of reserved garlic.
  4. Cut chorizo pieces into quarters. Place rocket in a large serving bowl with mozzarella, top with chorizo and peaches, scatter with walnuts and basil, drizzle with half the dressing (remaining will keep refrigerated for up to 2 weeks) and serve with grilled baguette.

Heirloom tomato & watermelon Braai Salad

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Ingredients

  • 1 cup (220g) caster sugar
  • 2 seedless lemons, thinly sliced
  • 750g heirloom tomatoes (or other tomatoes)
  • ¼ watermelon, cut into chunks
  • ½ bunch basil, leaves picked
  • 100ml extra virgin olive oil
  • Juice of 1 lemon

Directions

  1. Place 750ml water and sugar in a saucepan with 3 tsp salt and place over medium heat.
  2. Bring to a gentle simmer and remove from heat. Cool, then add lemon slices. Cover with baking paper to ensure lemons are submerged and place back on the lowest heat possible. Cook for 30 minutes, or until the lemon rind has become translucent. Drain, then cool completely in the liquid.
  3. Cut the heirloom tomatoes into quarters and arrange them on a serving platter with the diced watermelon. Add a few slices of the confit lemon and sprinkle with the basil leaves. Season well to taste with salt and cracked black pepper.
  4. Finish by drizzling over the olive oil and lemon juice.

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Get ingredients for this recipe here!

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Heirloom tomato & watermelon Braai Salad

For more of the best braai salads recipes click here! more recipes…

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Ingredients

  • 1 cup (220g) caster sugar
  • 2 seedless lemons, thinly sliced
  • 750g heirloom tomatoes (or other tomatoes)
  • ¼ watermelon, cut into chunks
  • ½ bunch basil, leaves picked
  • 100ml extra virgin olive oil
  • Juice of 1 lemon

Directions

  1. Place 750ml water and sugar in a saucepan with 3 tsp salt and place over medium heat.
  2. Bring to a gentle simmer and remove from heat. Cool, then add lemon slices. Cover with baking paper to ensure lemons are submerged and place back on the lowest heat possible. Cook for 30 minutes, or until the lemon rind has become translucent. Drain, then cool completely in the liquid.
  3. Cut the heirloom tomatoes into quarters and arrange them on a serving platter with the diced watermelon. Add a few slices of the confit lemon and sprinkle with the basil leaves. Season well to taste with salt and cracked black pepper.
  4. Finish by drizzling over the olive oil and lemon juice.

home
BRAAI RECIPES blog
BRAAI SALAD RECIPES
Braai Chicken recipes
braai fish recipes
braai braai side dishes recipes
BRAAI BROODJIE RECIPES
VEGAN BRAAI RECIPES
Braai steak Recipes
braai lamb recipes
braai lamb rib recipes
braai potato salad recipes
braai pasta salad recipes
braai sosatie recipes
braai dessert recipes
braai burger recipes
braai summer recipes
BRAAI Chicken Wings Recipes
Prawn Braai Recipes
Best Winter Braai Recipes

Braai Salad – salads with a braai – salads for braai – salads for a braai – braai salads south African

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braai pasta salad

Get ingredients for this recipe here!

More Braai salads ideas and braai side dishes

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Leg of Lamb braai with chimichurri

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Ingredients

  • 1.2kg (about 2 large) sweet potatoes, cut into thin wedges
  • Olive oil, to drizzle
  • 1.5-2kg boneless lamb leg, butterflied (ask your butcher to do this)
  • 2 bunches spring onions, trimmed

CHIMICHURRI RECIPE

  • 1 cup flat-leaf parsley leaves, chopped
  • 1/4 cup rosemary leaves, chopped
  • 1/2 cup oregano leaves, chopped
  • 1/3 cup thyme leaves, chopped
  • 4 bay leaves
  • 6 garlic cloves, finely chopped
  • 1 teaspoon chilli powder
  • 1 cup (250ml) olive oil
  • 1/2 cup (125ml) sherry vinegar or red wine vinegar

Directions

  1. For the chimichurri, combine the herbs, bay leaves, garlic, chilli, oil and vinegar in a bowl. Season, then stand for at least 1 hour to allow the flavours to develop.
  2. Preheat the oven to 200°C.
  3. Place the sweet potatoes on a large baking tray in a single layer. Season well and drizzle with oil. Bake for 20-25 minutes until golden and crisp.
  4. Meanwhile, preheat a barbecue or chargrill pan to medium-high. Season the lamb and brush both sides with plenty of chimichurri. Cook the lamb, turning once, for 20-30 minutes until cooked but still pink in the centre. Rest, loosely covered with foil, for 15 minutes.
  5. Drizzle the spring onion with oil and sprinkle with salt. Chargrill for 3-4 minutes or until charred and just cooked.
  6. Slice lamb and serve with spring onion, sweet potato and remaining chimichurri.

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