3 x Braai (BBQ) Sosaties

Sosaties:

1. Peri-Peri Chicken
2. Venison and Red Wine Sosaties
3. Pork and Pineapple Sosaties

Peri-Peri Chicken Sosaties:

Peri-Peri Chicken Sosaties are a flavorful and spicy South African dish that's perfect for grilling on the braai. Here's a delicious recipe for you to try:

• 1.5 kg boneless, skinless chicken thighs or chicken breast, cut into chunks
• 1/4 cup peri-peri sauce (store-bought or homemade)
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (adjust to your desired spice level)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• Wooden skewers, soaked in water (to prevent burning)

Instructions:

1. In a bowl, combine the peri-peri sauce, olive oil, lemon juice, minced garlic, paprika, cayenne pepper, dried oregano, and salt. Mix well to create the marinade.
2. Place the chicken chunks in a resealable plastic bag or a shallow dish. Pour the peri-peri marinade over the chicken and toss to coat evenly. Ensure that all the chicken pieces are covered in the marinade.
3. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours or ideally overnight. This allows the chicken to absorb all the delicious flavors.
4. About 30 minutes before grilling, remove the chicken from the refrigerator and let it come to room temperature.
5. Preheat your braai (barbecue) or grill to medium-high heat.
6. Thread the marinated chicken pieces onto the soaked wooden skewers, making sure to leave a little space between each piece.
7. Place the sosaties on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.
8. Remove the sosaties from the grill and let them rest for a few minutes before serving.

Serve the Peri-Peri Chicken Sosaties with a side of salad, rice, or flatbread. The spicy and tangy flavors of the peri-peri sauce will add a delightful kick to your braai feast! Enjoy!

Venison and Red Wine Sosaties:

Venison and Red Wine Sosaties are a delectable South African dish that combines the rich and gamey flavor of venison with the depth of red wine marinade. Here's a mouthwatering recipe for you to try:

Ingredients:

• 1.5 kg venison meat (such as kudu, springbok, deer or elk, beef is also okay), cut into chunks
• 1 cup red wine
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon black pepper
• 1 teaspoon salt
• Wooden skewers, soaked in water (to prevent burning)

Instructions:

1. In a large mixing bowl, combine the red wine, olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, chopped rosemary, thyme leaves, black pepper, and salt to create the marinade.
2. Add the venison chunks to the marinade, making sure they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight, allowing the flavors to meld and the meat to absorb the marinade.
3. About 30 minutes before grilling, remove the venison from the refrigerator and let it come to room temperature.
4. Preheat your braai (barbecue) or grill to medium-high heat.
5. Thread the marinated venison chunks onto the soaked wooden skewers, leaving some space between each piece.
6. Place the sosaties on the grill and cook for about 8-10 minutes, turning occasionally, until the venison is cooked to your desired level of doneness. Be careful not to overcook, as venison can become tough if cooked for too long.
7. Remove the sosaties from the grill and let them rest for a few minutes before serving.

Serve the Venison and Red Wine Sosaties with a side of grilled vegetables, mashed potatoes, or a fresh salad. The red wine marinade infuses the venison with rich, savory flavors, making it a succulent and impressive dish for your braai gatherings. Enjoy the delicious taste of wild game meat with this delightful South African recipe!

Pork and Pineapple Sosaties

Pork and Pineapple Sosaties are a delightful combination of juicy pork and sweet-tangy pineapple, perfect for grilling on the braai. Here's a delicious recipe for you to try:

Ingredients:

• 1.5 kg pork shoulder or pork loin, cut into chunks
• 2 cups fresh pineapple chunks (about 1-inch pieces)
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons ketchup
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• Wooden skewers, soaked in water (to prevent burning)

Instructions:

1. In a large mixing bowl, whisk together the soy sauce, honey, ketchup, vegetable oil, minced garlic, ground ginger, and black pepper to create the marinade.
2. Add the pork chunks to the marinade, making sure they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or ideally overnight, allowing the flavors to meld and the meat to absorb the marinade.
3. About 30 minutes before grilling, remove the pork from the refrigerator and let it come to room temperature.
4. Preheat your braai (barbecue) or grill to medium-high heat.
5. Thread the marinated pork chunks and pineapple chunks alternately onto the soaked wooden skewers, leaving some space between each piece.
6. Place the sosaties on the grill and cook for about 10-12 minutes, turning occasionally, until the pork is cooked through and slightly charred on the edges.
7. While grilling, you can brush some of the leftover marinade over the sosaties to keep them moist and add more flavor.
8. Remove the sosaties from the grill and let them rest for a few minutes before serving.

Serve the Pork and Pineapple Sosaties with coconut rice, a fresh salad, or grilled vegetables for a complete and delicious meal. The combination of tender pork and sweet pineapple makes these sosaties a hit at any braai or barbecue gathering. Enjoy!

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