Mixed sosatie grill with corn salsa and tzatziki
Braai readymade free-range peri-peri chicken thigh espetadas and thigh kebabs with honey, teriyaki and ginger marinade over medium coals, turning often, until cooked through and caramelised. Serve with a tub of readymade tzatziki and a salsa made with 1 cup cooked sweetcorn, 1 cup chopped coriander, 2 cloves crushed garlic, 4 T olive oil and the juice of ½ lemon.
Sweet potato skewers
Heat 2 T butter and 2 T olive oil over a high heat, then set aside. Thread 6 small parboiled and halved sweet potatoes onto soaked wooden skewers. Chargrill over smouldering coals, using a fresh rosemary sprig to baste the sweet potatoes with the melted butter. Serve with crème fraîche mixed with a squeeze of lemon juice, lemon zest and salt and pepper.
Debone 8 free-range lamb chops, then rub the meat with 2 sprigs fresh rosemary, 2 T olive oil and salt and pepper. Roll each lamb chop to form a circle and skewer with a soaked wooden kebab stick to resemble lollipops. Grill the chops for 6 minute a side for medium, then serve with tzatziki.