3 DELICIOUS WAYS WITH SKEWERS

Braai Day is here! That means warm coals, delicious food and fire-side chats with family and friends. Light up your grill to braai these tasty and easy-to-make braai skewers.

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CHICKEN AND PEPPER SKEWERS
SERVES 4

INGREDIENTS
1 pack (12) chicken wings
Glug olive oil
Salt and milled pepper
2 Tbsp chicken spice
1 Tbsp dried mixed herbs
¼ cup BBQ sauce
1 Tbsp sriracha or chilli sauce
1 lemon, zested and juiced
1 pack robot peppers, deseeded and cut into large chunks
¼ cup melted butter for brushing

METHOD

1. Cut chicken wings in half at the joint to separate into drum and wing.

2. Add chicken to a large bowl, drizzle with oil, chicken spice and mixed herbs and toss through to coat evenly.

3. Add sauces, lemon zest and juice and toss to coat. Marinate for 30 minutes.

4. Thread chicken and peppers alternately onto skewers.

5. Cook over medium coals for about 15–20 minutes, turning regularly and brushing with melted butter.

6. Arrange onto a platter, drizzle with extra lemon juice and serve hot.

CORN AND ONION SKEWERS WITH AROMAT HERB BUTTER
SERVES 4

INGREDIENTS
¼ cup softened butter
1 Tbsp Aromat, plus extra for serving
2 Tbsp chopped fresh coriander, plus extra for serving
1 lemon, zested and juiced
Pinch of paprika
1 pack corn on the cob, cut into cobettes
2 red onions, cut into quarters
Glug olive oil
Salt and milled pepper

METHOD

1. Combine butter, Aromat, coriander, lemon zest and juice, and paprika in a bowl or cast-iron pan.

2. Place corn and onions into a bowl, drizzle with oil, season well and toss to coat. 

3. Thread corn and onions onto skewers alternating between each.

4. Melt butter mixture and brush skewers liberally.

5. Cook skewers over medium coals for about 10–12 minute or until cooked through and golden, turning halfway through cooking. Coat with the butter mixture every few minutes. 

6. Add an extra sprinkle of Aromat and drizzle with lemon just before serving. Serve with any remaining butter mixture.

BANGER ROLLS

INGREDIENTS
¼ cup oil
3 tsp fresh parsley, chopped
1 tsp chilli flakes
1 pack (about 6) pork bangers
2 Tbsp Dijon mustard
¼ cup mayonnaise
2 tsp dried mixed herbs
100g bread dough
¼ cup melted butter
1 tsp Aromat
1 can chakalaka, heated through

METHOD

1. Combine oil, herbs and chilli flakes together. 

2. Thread one pork banger onto each skewer and brush with chilli herb oil.

3. Cook bangers over medium coals for 3–4 minutes. They should not be cooked all the way through. Set aside to cool slightly.

4. Combine mustard, mayonnaise, mixed herbs and chilli flakes. Season.

5. Divide dough into 6 portions and roll to about 5mm thick, making sure each portion is larger than the pork banger.

6. Spread mustard and mayo mixture over each rolled out dough portion.

7. Place a pork banger into the center and roll over dough to enclose. Pinch the seams with a fork. 

8. Combine butter and Aromat and set aside.

9. Place chakalaka in a cast-iron pot over medium coals beside the banger rolls. Cook for 3–4 minutes until bread is charred and golden and chakalaka heated through.  Turn bread regularly and brush with butter mixture.

10. Serve banger rolls hot with chakalaka on the side as a dipping sauce.

Go all out for Braai Day and serve all three skewer options as a festive lunch. Set the table and enjoy with salad, roosterkoek and refreshing drinks.