Believe it or not, there’s more to a braai than boerewors and chops! Take advantage of this convenient and enjoyable cooking method to prepare vegetables, toasted sandwiches and garlic bread on the braai – and serve the meal with fresh salads, crispy rolls and potato salad. Find braai recipes below, or get valuable braai tips and delicious braai recipes at the official National Braai Day website.

Herb marinade for meat
2ml dried rosemary, or 1tsp fresh rosemary, chopped
2ml dried marjoram, or 1tsp fresh marjoram
2ml dried parsley, or 1tp fresh parsley, chopped
1 tbsp lemon juice
1-2 cloves of garlic
½ cup vegetable oil or olive oil

Mix all the ingredients together, and marinate meat in this mixture overnight, or for several hours before braaiing. Using a sprig of rosemary, continually baste the meat whilst cooking. This marinade can be made in advance and stored in the fridge until required.

Chicken kebabs
1kg chicken fillets, cubed
¼ cup marinade or braai sauce
¼ cup brown vinegar
¼ cup honey
1tsp fresh ginger, grated
1-2 cloves garlic
1ml Tabasco sauce
Pinch of salt

Except for the salt, mix all the ingredients together thoroughly, and refrigerate for an hour. Next, thread the cubes of meat onto the skewers, interspersing them with pieces of chopped green pepper, onion or mushrooms if desired. Season the meat with braai salt, and braai for 15 – 20 minutes.

Tip: Soak the skewers in water for about half an hour before threading the meat onto them. This will prevent the chicken from sticking.

Biltong potato salad
5 medium-sized potatoes, boiled and cubed
½ cup biltong, sliced or shredded
½ cheddar cheese, grated
2 onions, chopped
60ml salad dressing, preferably oil-based
30ml chutney

Sauté the onions until soft and translucent. Mix the onion with the potato, then add the remaining ingredients and combine gently. Serve with a fresh garden salad, warm, crusty bread and juicy braaivleis!