Braai Mixed Grill

Name: Braai Mixed Grill
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: South African
Ingredients: 400g Boerewors, South African sausage; 4 Lamb Loin Chops, about 500 g total; 2 Beef Sirloin Steaks, about 250 g each; 4 Chicken Thighs, bone-in, skin-on (about 800 g); 2 tbsp Olive Oil, for brushing meats; 2 tsp Coarse Salt; 1 tsp Pepper (Black), freshly ground; 1 tbsp Olive Oil; 2 cloves of Garlic, minced; 1 tsp Rosemary, fresh, finely chopped; 1 tsp Lemon Zest; 1 tsp Coarse Salt; 1/2 tsp Pepper (Black), freshly ground; 120ml Peri-Peri Sauce, bottled; 1 tbsp Olive Oil; 1 tbsp Lemon Juice; 2 cloves of Garlic, minced; 1/2 tsp Salt; 300g Maize Meal, mielie meal; 1 l Water; 1 tsp Salt; 1 tbsp Butter, optional; 1 pinch of Pepper (Black); 2 tbsp Vegetable Oil; 1 large Onion, finely chopped; 2 cloves of Garlic, minced; 1 Green Bell Peppers, diced; 3 Carrots, coarsely grated; 2 large Tomatoes, chopped; or 1 × 400 g can chopped tomatoes; 1 tbsp Tomato Paste

A hearty South African-style braai mixed grill that brings together juicy [Boerewors](4566), charred [Lamb Loin Chops](4568), seared [Beef Sirloin Steaks](1655) and spicy [Chicken Thighs](421) with creamy maize meal porridge and a rich, tomato-and-baked-bean relish. This convivial dish is all about smoky char, bold marinades and comforting sides—perfect for sharing straight off the grill.

A hearty South African-style braai mixed grill that brings together juicy [Boerewors](4566), charred [Lamb Loin Chops](4568), sear... Show more

Traditional South African Recipe

Health Grade

B- · Healthy

Rating

4.0

Time

1 hr30 min

Price

6,77 €

Calories

1660 kcal

meal prep

high protein

low sugar

comfort food

Method

Prep the produce

Rinse the rosemary, green bell pepper, carrots, tomatoes, onion, and lemon. Peel and mince all the garlic, keeping it in 3 small piles for the lamb, chicken, and chakalaka. Finely chop the rosemary, dice the bell pepper, finely chop the onion, peel and coarsely grate the carrots, and chop the tomatoes. Finely grate enough lemon zest to get 1 teaspoon, squeeze enough lemon juice to get 1 tablespoon, and cut the lemon into wedges for serving.

Marinate the meats

Pat the lamb loin chops, beef sirloin steaks, chicken thighs, and boerewors dry. In one bowl, mix 1 tablespoon of olive oil with the lamb portion of garlic, the rosemary, the lemon zest, a pinch of salt, and a pinch of black pepper, then rub it all over the lamb chops. In a second bowl, stir together the peri-peri sauce, 1 tablespoon olive oil, the lemon juice, the chicken portion of garlic, and the remaining 1/2 teaspoon salt; coat the chicken well. Brush the steaks and boerewors with the remaining olive oil, season the steaks generously with the coarse salt and more black pepper, and season the boerewors lightly with the remaining coarse salt and black pepper. Let the meats sit for 30 minutes so they lose their fridge chill and take on the seasoning.

Cook the chakalaka

Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the onion and cook for 5 minutes, stirring often, until softened. Stir in the chakalaka portion of garlic and the bell pepper; cook for 2 minutes. Add the carrots and tomatoes and cook for 5 minutes, until the tomatoes start to break down. Stir in the tomato paste, mild curry powder, and paprika and cook for 30 seconds to wake up the spices, then add the baked beans in tomato sauce, 1/2 teaspoon salt, and 0.2 teaspoon black pepper. Simmer gently for 15–20 minutes, stirring now and then, until the relish is thick, glossy, and spoonable.

Make the pap

Bring the water and 1 teaspoon salt to a boil in a large heavy pot. Lower the heat to medium and slowly rain in the maize meal while whisking so it stays smooth. Switch to a wooden spoon and stir for 3–4 minutes until very thick. Cover, turn the heat to low, and cook for 8–10 minutes, stirring once or twice, until the pap is firm and pulls away from the sides of the pot. Stir in the butter if you want a softer, richer finish.

Heat the braai

Light a charcoal grill or braai and let the coals burn until they are mostly covered in grey ash, about 20–25 minutes. Bank the coals so you have a hotter zone for the steaks and chops and a gentler zone for the chicken and sausage. Clean the grate well and oil it lightly so the meat releases easily.

Grill chicken and wors

Place the chicken skin-side down on the gentler side of the grill and lay the boerewors alongside it. Grill the chicken for 18–22 minutes total, turning every 5–6 minutes, until the skin is well browned and the thickest part reaches 74° C. Grill the boerewors for 12–15 minutes, turning every few minutes, until browned all over and cooked through. If anything starts coloring too fast, slide it to the cooler part of the fire.

Grill chops and steaks

Move the lamb chops and steaks onto the hot side of the grill once the fire is lively. Cook the lamb chops for 3–4 minutes per side until nicely charred at the edges but still juicy in the middle. Cook the steaks for 4–5 minutes per side for medium-rare, or a little longer if you prefer, until they reach about 57° C for medium-rare or 63° C for medium. Let the meat pick up good color before flipping so it releases cleanly from the grate.

Rest the meats

Transfer all the grilled meats to a warm platter and let them rest for 5 minutes before serving. Give the pap a final stir, and if the chakalaka has thickened too much while standing, loosen it with a small splash of water.

Serve the braai

Spoon the pap onto plates or into a serving bowl, add the chakalaka alongside, and arrange the mixed grill on top or on a large platter in the center of the table. Serve with the lemon wedges for squeezing over the meat, and put out apricot chutney on the side if you like a sweet, sticky contrast with the smoke and spice.