A global grilling

2010-06-27 11:59

It’s just over two weeks into the soccer World Cup and I am sick of

boerewors rolls. So, with a little inspiration from our visiting footie fans,

here are other meaty morsels to put on the braai.

Very important tip: Soak wooden skewers in water for at least an

hour or they will catch alight on the braai. Metal ones are first prize.

Beef Espetada

This typical Portuguese dish is easy and delicious. Cube the rump

steak and rub it in freshly crushed garlic and coarse salt.

Traditionally, you would thread it on to a bay leaf stick with

chunks of onion and red pepper, but you can use regular skewers.

Lamb Souvlaki

This traditional Greek kebab is tasty off the skewer or stuffed

into pita bread. Cube the lamb and then marinade in olive oil, lemon juice, red

wine, dried ­oregano, dried thyme, crushed garlic, chopped onion, salt and


Ideally, leave it to ­marinade overnight.


Chop the chicken into good-sized cubes and marinade. Here’s a basic

recipe: Olive oil, lemon juice, crushed garlic, red chilli and fresh herbs.

Oregano for an Italian feel, coriander for a Thai flavour or choose tarragon or

­aniseed for ­something different.

Cube a pork fillet.

An eastern-inspired marinade works.

Here’s one idea: Peanut oil (if you have it, but olive oil will do

if you don’t), soy sauce, fresh green chilli, a stick of lemongrass and crushed

garlic. Fish sauce is an optional extra.

Kebab in-betweeners

Cut red, green and yellow ­peppers, as well as some onion, into

chunks, and use whole ­button mushrooms and cherry tomatoes.

Other options are

pineapple and dried apricot.

Coat in olive oil before braaing.

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