8 brilliant braai marinades and rubs you can make at home

By Kirstin Buick
20 September 2016

Why buy sugary store-bought marinades when you can make your own at home? And for much cheaper too.

What would a braai be without the delicious addition of marinades and rubs? Whether made with herbs, spices, sauces or wine – everyone has their favourite.

Marinade tips

  1. Red wine and buttermilk
  2. Curry
  3. Yoghurt and spices
  4. Soy sauce and honey
  5. Chutney and tomato sauce
  6. Blue cheese
  7. Coconut milk
  8. Mixed herbs

MARINADE TIPS

  • You can improve any cut of meat, especially a cheaper cut, with marinade – it adds flavour and the acidity helps to tenderise the meat. But some marinades burn easily, particularly those containing sugar so shake off any excess from the meat, pat dry, position the grid further from the heat and turn the meat often.
  • Marinating times depend on the type of meat and size of the cut. Large cuts can marinate for a fewhours or up to two days. But not too long or the meat could become mealy.
  • Marinades can help tone down the sometimes overpowering taste of venison.
  • The delicate natural flavours of chicken and fish make them the perfect blank canvas to absorb a variety of marinade flavours.
  • Chops and steaks are best just as they are, with the natural flavour preserved, but a quick basting with a braai sauce also

    produces a delicious result.

1. RED WINE AND BUTTERMILK

Best with chicken, lamb and venison.

Makes about 1 litre (4 c)

  • 500 ml (2 c) buttermilk
  • 500 ml (2 c) red wine
  • 5 bay leaves
  • a few pieces of lemon peel
  • 10 black peppercorns
  • a few juniper berries
  • a few rosemary or thyme sprigs

Mix all the ingredients. Store in the fridge

2. CURRY

Best with kebabs, pork and venison.

Makes about 1 litre (4 c)

  • 4 large onions, chopped
  • 250 ml (1 c) water
  • 500 ml (2 c) white wine vinegar
  • 1 small chilli
  • 30 ml (2 T) sugar
  • 30 ml (2 T) curry powder
  • 5 ml (1 t) ground cumin
  • 5 ml (1 t) turmeric
  • 2 ml (½ t) ground ginger
  • 25 ml (5 t) ground coriander
  • 50 ml apricot jam
  • 10 ml (2 t) salt

Cook all the ingredients together for 10 minutes. Cool and store in the fridge.

3. YOGHURT AND SPICES

Best with lamb and venison.

Makes about 250 ml (1 c)

  • 250 ml (1 c) plain yoghurt
  • 2 garlic cloves, bruised
  • 5 ml (1 t) each ground cumin and ground coriander
  • 2 ml (½ t) ground cardamom (optional)
  • 2 ml (½ t) ground ginger
  • 45 ml (3 T) each fresh mint and fresh coriander, chopped

Mix all the ingredients. Store in the fridge.

4. SOY SAUCE AND HONEY

Best with beef, chicken, fish and pork.

Makes about 125 ml (½ c)

  • 30 ml (2 T) rice wine vinegar
  • 30 ml (2 T) honey
  • 60 ml (¼ c) soy sauce
  • 15 ml (1 T) sesame oil
  • 2 cm piece of fresh ginger, grated
  • 2 garlic cloves, crushed
  • 5 ml (1 t) five spice powder

Mix all the ingredients. Store in the fridge.

5. CHUTNEY AND TOMATO SAUCE

Best with lamb, ribs and pork.

Makes about 400 ml

  • 180 ml (¾ c) tomato sauce
  • 125 ml (½ c) chutney
  • 125 ml (½ c) oil
  • 30 ml (2 T) apple cider vinegar
  • 4 garlic cloves, bruised
  • 50 ml soy sauce
  • 30 ml (2 T) fresh ginger, grated

Mix all the ingredients. Store in the fridge.

6. BLUE CHEESE

Best with beef and pork.

Makes about 180 ml(¾c)

  • 5 ml (1 t) vegetable stock powder
  • 125 ml (½ c) crumbled blue cheese
  • 2 ml (½ t) instant coffee granules
  • 30 ml (2 T) water
  • plain yoghurt

Heat all the ingredients except the yoghurt until melted. Stir in yoghurt until the marinade has the consistency of a runny paste.

Store in the fridge.

7. COCONUT MILK

Best with beef, chicken, fish and pork.

Makes about 180 ml(¾c)

  • 2 garlic cloves, crushed
  • 5 ml (1 t) fresh ginger, grated
  • 10 ml (2 t) lemongrass, chopped
  • 15 ml (1 T) fresh coriander, chopped
  • 15 ml (1 T) castor sugar
  • 15 ml (1 T) lime juice
  • 45 ml (3 T) fish sauce
  • 15 ml (1 T) rice wine vinegar
  • 125 ml (½ c) coconut milk

Mix all the ingredients. Store in the fridge.

MIXED HERBS

Best with beef, lamb, pork and vegetables.

Makes about 250 ml (1 c)

  • 125 ml (½ c) oil
  • 60 ml (¼ c) lemon juice
  • grated zest of 1 lemon
  • 125 ml (½ c) parsley, chopped
  • 45 ml (3 T) oregano and/or thyme, chopped
  • 10 ml (2 t) rosemary, chopped
  • large handful of chives, chopped
  • 4 garlic cloves, crushed

Mix all the ingredients. Store in the fridge.

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