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

  1. 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.
  2. Sauté for approximately 3-4 minutes until the onions turn tender.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Place the lemon halves, cut side down, on the grill and cook for 1-2 minutes until they acquire a light char.
  9. Sprinkle the skewers with chopped parsley and serve them with grilled lemon wedges and the remaining sauce on the side.

Yoghurt and lime chicken Braai

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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

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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

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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.

Hawaiian Chicken braai sosaties

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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

  1.  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.
  2. Thread chicken, pineapple, peppers, and onion onto skewers. (Discard bag with marinade.)
  3. 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.

Balsalmic grilled Chicken Braai

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Ingredients:

  • 1/4 c. balsamic vinegar
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. brown sugar
  • 3 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 4 chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • Freshly chopped parsley, for garnish

Directions

  1. In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup.
  2. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight. 
  3. Preheat grill to medium-high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side. 
  4. Garnish with parsley and lemon wedge before serving.

How hot should my grill be for chicken breasts?

Depending on the size of your chicken breasts, a two-zone (that means two temperature) fire is the way to go. If you have really small chicken breasts, you can get away with a medium-high heat, because by the time you have nice grill marks on both sides the chicken will be cooked through as well. For larger chicken breasts, get your sear marks on both sides over high heat, then move them to a medium-low heat to finish cooking.

Spicey Portugues style Chicken Braai

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Ingredients:

  • 5 tbsp Nandos Peri Peri
  • 5 cloves garlic
  • ¼ cup wine vinegar
  • 1 tsp sea salt
  • 2 tsp olive oil
  • Juice of 1 lemon
  • 1 chicken
  • 1/2 tspn Finely chopped rosemary

Directions

  1. Grind the spices. Place all ingredients, except the chicken in a bowl and mix well.
  2. Cut the back of the chicken, applying pressure on the breast to flatten the chicken.
  3. Rub the chicken with the blend and ideally let marinate for 12 to 24 hours refrigerated.
  4. Heat the braai to medium and place the chicken on the grill, turning it over occasionally.
  5. Grill the chicken for approximately 1 hour, using a brush to apply the marinade during cooking.
  6. Remove from the grill and leave to cool for 5 minutes

Maui Chicken Braai Sosaties

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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.

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. 
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