Lamb belly kebabs

“A braai simply isn’t a braai without lamb, and lamb belly made it into my dad’s recipe repertoire thanks to his love of anything served in a pita. We’ve made this recipe so many times – it’s an absolute favourite.” – Clement Pedro

1. Coat the lamb belly in the souvlaki seasoning, salt and pepper. Marinate at room temperature for 2 hours. If you have a wide cut of belly, cut it into 2 thinner strips – this will help with skewering and cooking.

2. Skewer the lamb strips, alternating with Padrón peppers, and place on a braai over medium coals. Allow the fat to render slowly, dripping on the coals and adding smoky flavour to the lamb. Turn every few minutes to evenly render the fat and cook the meat, drizzling over some lemon juice while braaiing. Once the outside is charred and some of the fat has crisped, the inside can be checked by piercing – if the juices run clear, it’s ready. Because of the smoke, the inside will still retain some pink colour, but will be cooked all the way through.

3. Allow to rest for 10 minutes before removing from the skewer and carving. Serve as a braai main with all your favourite sides.

Photograph: Jan Ras
Production: Emma Nkunzana
Recipes: Clement Pedro

Find more braai recipes here.