Grilled kofte

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  • 1 large onion, coarsely grated
  • 50g flat-leaf parsley, finely chopped
  • 400g lamb mince
  • 400g beef mince
  • 3 tbsp Turkish sweet red pepper paste
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp pul biber
  • 2 tsp dried mint
  • 1½ tsp freshly ground black peppercorns
  • 1½ tsp sea salt flakes
  • flatbreads, salad, hummus and chips, to serve




  1. Put the grated onion in a sieve and squeeze out the juice before putting in a large bowl.
  2. Add all the other ingredients and, with clean hands, mix well. Divide and shape the mixture into 12 patties and lay them on a baking sheet.
  3. Put the baking sheet in the fridge and chill the patties for 1 hour, removing them from the fridge 30 minutes before you’re ready to cook them. To braai, make sure the coals are hot but mostly white and the grill is also very hot.
  4. Cook the patties for 6-8 minutes on each side, turning carefully for even cooking.
  5. Try not to turn them over until they have charred and sealed on the underside to prevent them from sticking to the grill.
  6. Alternatively, preheat the braai to medium-high. Line a baking sheet with foil and lay a grill rack on top.
  7. Evenly space the patties on the rack and cook for 6-8 minutes on each side, turning a couple of times. Serve in flatbreads with salad, hummus and chips.

The best Braai Prime Rib Recipe

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  • Prime rib roast (choose the desired size based on the number of servings needed)
  • Butter, softened
  • Garlic cloves, minced
  • Fresh thyme leaves, chopped
  • Dried oregano
  • Fresh rosemary leaves, chopped
  • Salt
  • Black pepper


  1. Prepare the Meat: Remove the prime rib from the refrigerator at least 30 minutes before cooking to bring it to room temperature.
  2. Preheat the BBQ: Preheat your BBQ grill to medium-high heat.
  3. Mix Together Garlic Butter Herb Sauce: In a small bowl, mix together the softened butter, minced garlic, chopped thyme, dried oregano, chopped rosemary, salt, and black pepper to create the garlic butter herb sauce.
  4. Rub the Meat: Rub the garlic butter herb sauce all over the outside of the prime rib, ensuring it is evenly coated. Let the flavors penetrate the meat.
  5. Grill the Prime Rib: Place the prime rib on the preheated BBQ grill. Cook for approximately 15 minutes per pound of meat, turning occasionally to sear and cook evenly. Reduce the heat to medium or move the prime rib to an indirect heat zone if your grill has one. Continue grilling until the internal temperature reaches your desired doneness.
  6. Check the Internal Temperature: Use a meat thermometer to check the internal temperature of the prime rib. For medium-rare, aim for an internal temperature of 55-57 degrees Celsius (130-135 degrees Fahrenheit). Adjust the grilling time accordingly.
  7. Let the Meat Rest: Remove the prime rib from the grill and tent it loosely with foil. Allow it to rest for at least 20 minutes. During this time, the internal temperature will continue to rise, reaching around 60-65 degrees Celsius (140-150 degrees Fahrenheit) for medium-rare.

Slice and Serve: After the resting period, remove the foil and carve the prime rib into thick slices. Serve hot and enjoy!

Note: Cooking times may vary depending on the size and thickness of the prime rib. It’s essential to use a meat thermometer to ensure your desired level of doneness. Adjust the grilling time and temperature as needed.

Balsamic Grilled Flank Steak Braai

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  • 2/3 c. olive oil
  • 1/2 c. balsamic vinegar
  • 4 cloves garlic, finely chopped
  • Kosher salt
  • Freshly cracked black pepper
  • 5 to 6 sprigs thyme
  • 1 1/2 kg piece flank steak (or skirt steak)


  • 1 tbsp. olive oil
  • 1 shallot, thinly sliced
  • 3 cloves garlic, sliced
  • 1 pt. heirloom cherry tomatoes
  • Kosher salt
  • Freshly cracked black pepper


  • 1 shallot, roughly chopped
  • 2 c. tightly packed fresh basil leaves
  • 1 clove garlic, peeled
  • 1/2 tsp. red pepper flakes
  • 1/2 c. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. kosher salt, or to taste
  • Freshly cracked black pepper


  1.  Make the marinade: In a large nonreactive bowl, whisk together the oil, vinegar, and garlic and season with salt and pepper. Add the thyme. Add the meat to the bowl and flip it to coat. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. 
  2. Make the charred tomatoes: Heat the oil in your heaviest cast-iron skillet over medium-high heat. Add the shallot and garlic and cook for 1 minute, or until fragrant. Add the cherry tomatoes and cook without stirring for 2 minutes, or until they start to blister. Give them a quick stir, turn off the heat, and let them sit for another 2 minutes or so. Season with salt and pepper. 
  3. Make the basil vinaigrette: In a high-powered blender, combine the shallot, basil, garlic, red pepper flakes, oil, vinegar, and salt and blend for 1 to 2 minutes, until very smooth. Add the salt and season with pepper. The dressing will keep in an airtight container in the fridge for up to 3 days. 
  4. Preheat an outdoor grill or grill pan to medium-high heat and oil the grates. Remove the steak from the marinade, letting excess drip off. Season liberally with salt and pepper. Grill the steak, turning occasionally, until lightly charred all over, 10 to 12 minutes for medium. Transfer the steak to a cutting board and let rest for 5 to 10 minutes. 
  5. To serve, thinly slice the meat against the grain and serve with basil vinaigrette and charred tomatoes on top. 

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