Shisanyama-style chuck with harissa cauliflower salad
This is when shopping smart makes all the difference. These chucks are pre-seasoned and cook quickly so they’re perfect for a weeknight dinner.
Chimichurri fish with apple-and-baby marrow slaw
Keep the skin on when braaiing fish to stop it breaking. Cook it skin-side down and don’t turn it! Then use an egg-lifter (not tongs) to remove it when done. Substitute the tilapia with any sustainable fish and double the chimichurri to use on any leftover braai meat.
Get the recipe for chimichurri fish with apple-and-baby marrow slaw here.
Pickle-brined chicken on the braai with ranch dressing
A take on the winning formula for deep-fried chicken but done on the braai. It’s a great weekday option. Make sure you keep a medium heat going otherwise the chicken won’t cook evenly.
Get the recipe for pickle-brined chicken on the braai with ranch dressing here.
Oyster steaks with mushroom butter and chips
“Oyster” steaks are found above the rump and cook really quickly – meaning they’re great for an impromptu braai. Always bring the meat to room temperature before cooking to ensure even cooking and a juicy pink colour.
Get the recipe for oyster steaks with mushroom butter and chips here.
Smoky pork rib-eye steaks with flatbreads
The bigger the cut, the longer the marinating time. Ten minutes for thin steaks and a couple of hours for thicker cuts.
Get the recipe for smoky pork rib-eye steaks with flatbreads here.
Lamb ribbetjies with coconut, chilli and lime and smoky mustard potato salad
Lamb ribs are chewier than lamb chops, but more flavourful. Serve with baked potatoes if you don’t fancy the salad and freeze any leftover coconut cream from the marinade.
Get the recipe for lamb ribbejties with coconut, chilli and lime here.
Braaied plant-based sausages
Even non-vegans will love these because of their sticky, charred flavour. Stuff them into rolls for a plant-based boerie.
Get the recipe for braaied plant-based sausages here.