Lemon-and-black pepper chicken kebabs with chickpea salad
Thread skinless, deboned chicken thighs onto sosatie sticks, then marinate in a mixture of lemond juice and zest, olive oil, crushed garlic, fresh thyme, salt and pepper for 20 minutes. Pan-fry in a hot griddle pan for about five to ten minutes on each side, then serve hot with a salad of chickpeas, beetroot shavings, sliced celery and green apple with a drizzle of olive oil and squeeze of lemon, and pesto on the side.
Kebabs with tomato salad and roasted garlic
Put 4 heads of garlic, 1 red chilli and the peel of 1 lime on a sheet of foil, drizzle with olive oil and wrap up into a parcel. Put the parcel onto hot coals and cook for about 20 minutes. Grill your favourite flavour of readymade chicken kebabs until done, then serve with the roast tomato salad and the dressing of your choice.
Mixed sosatie grill with corn salsa and tzatziki
Braai a selection of your favourite readymade, pre-marinated free-range chicken sosaties over medium coals, turning often, until cooked through and caramelised. Serve with a tub of readymade tzatziki and a quick 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.
Curry marinated chicken and brinjal kebabs
Butterfly 4 chicken breasts (slice them in half along their length), then flatten between two sheets of glad wrap with a rolling pin. Rub the chicken with 2 tablespoons of ready-made tikka masala paste thinned with a little olive oil, then grill over coals or in a hot pan for 3 to 5 minutes a side, or until done. Grill 2 brinjals, sliced thickly, until charred, then skewer onto kebab sticks with the chicken. Serve with a salad of segmented oranges, fresh coriander and red onion tossed in a little olive oil and red wine vinegar.
Whether you call them sosaties, kebabs or just plain delicious, there’s a whole range of ready-made, pre-marinated super skewers at your local Woolies.