5 tips for succulent kebabs:
- Soak your skewers in water for at least 30 minutes to an hour before preparing your kebabs. This will prevent them from burning when on the braai.
- Get creative and add your favourite vegetables, but take note of their cooking time! If you want to add butternut to the mix, be sure to parboil or bake it before threading onto the skewer.
- Keep an eye on the time! Kebabs cook quickly and need close attention.
- Use cuts of meat with a good amount of marbling as these will result in a succulent kebab. Opt for chicken thighs, lamb chops, pork shoulder and sirloin.
- Prevent rogue cubes of meat from turning on their own by using two skewers per kebab.
Fire up the grill. Nou gaan ons braai!
MAPLE-AND-BALSAMIC DUCK KEBABS
If you really want to get the party started, forget about chicken, beef or lamb. Go for duck! Marinate the duck breast in maple syrup and balsamic vinegar for a minimum of one hour. Expect a sweet and (slightly) sour flavour, and a super tender kebab.
ROSEMARY LAMB KEBABS
Lamb chop kebabs? Yes, you read that correctly. Simply roll up the deboned lamb chop until it resembles a lollipop, and then thread onto the skewer. To really showcase the lamb, keep the flvouring simple with olive oil, rosemary, sea salt and freshly ground black pepper.
BEEF BAY LEAF KEBABS
Add a touch of curry flavour by threading a few a bay leaves onto your skewer. Add a pop of colour with baby beetroot and quartered onions.
LEMON-AND-BLACK PEPPER CHICKEN KEBABS
Keep things fresh and simple by marinating deboned chicken thighs in lemon juice and zest, olive oil, garlic, thyme sprigs and salt and pepper.
STICKY SOYA CHARGRILLED SALMON SKEWERS
This sticky soya marinade is so flavourful and tangy, you may never use another marinade again. Plus, it pairs perfectly with most seafood dishes.