Air-fryer braai platter

Air-fryer braai platter

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  • 6
  • Easy
  • 20 minutes
  • 50 minutes
  • Bellevue Shiraz

“Can't start a fire? Use your air-fryer to create this classic SA mixed grill!”


  • 500 g free-range lamb rib chops
  • extra virgin olive oil spray
  • sea salt and freshly ground black pepper, to taste
  • 1 kg Woolworths farm-style boerewors
  • ¼ cup Woolworths smokey kasi sauce
  • For the spicy jalapeño braaibroodjies:
  • 6 Woolworths white sandwich bread thins
  • 6 slices Cheddar
  • 6 T Woolworths sliced pickled jalapeños
  • 1 red onion, thinly sliced
  • 6 slices mozzarella
  • 3 T butter, melted
  • For the white BBQ sauce, mix:
  • ¾ cup tangy mayonnaise
  • ¼ cup Worcestershire sauce
  • 2 T garlic powder
  • 3 T red wine vinegar
  • freshly ground black pepper, to taste

Cooking Instructions

1. Preheat the air-fryer to 180°C. Spray the lamb chops with olive oil and season. Cook in the air-fryer for 7 minutes a side. Brush with the kasi sauce and cook for a further 5 minutes, or until the sauce has reduced. Remove from the air-fryer and wrap in foil to keep warm.

2. Cook the boerewors in the air- fryer for 20 minutes turning halfway if your air-fryer doesn’t circulate air to the bottom. Once cooked, keep warm while preparing the braaibroodjies.

3, Place a slice of Cheddar on 3 sandwich thins, then top with the jalapeño, red onion and mozzarella. Top with the remaining sandwich thins. Brush with butter and toast in the air-fryer for 5 minutes at 200°C.

4. Serve the braaibroodjies with the chops, sausage and BBQ sauce.

Cook's note: Air-fryers bring leftovers back to life, giving them that just- cooked texture and flavour. Potatoes and potato chips benefit from this the most (solving the age-old dilemma of what to do with leftover roast potatoes).

Photography: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Recipes: Clement Pedro
Food assistant: Leila-Ann Moketedi

Find more air-fryer recipes here.

Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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