After 60 days and 7 000 kilometres on the road, it’s hard to imagine that the Ultimate Braai Master Season 4, Game On journey —which took 13 teams to some of the country’s most beautiful and remote locations— is finally over.
Billed as the most combustible season yet, 13 teams faced a range of exceptionally tough challenges from host Justin Bonello and equally rigorous judging courtesy of Executive Chef, Bertus Basson and Chef, Petrus Madutlela, neither of whom did much to pull their punches.
Try these 5 kebab recipes.
Prep Time: 25 Minutes
Braai Time: 15 Minutes
Pepper Crushed Sirloin Kebabs
- 200 g beef sirloin, cut into large cubes
- 1 tbsp. ground black peppercorns
- ½ tsp. chilli flakes
- 1 tsp. sea salt
- 10 ml olive oil
- Combine all the spices and the olive oil in a large bowl. Add the cubed sirloin steak and mix it around until all the meat has been coated. If there’s time, leave the meat in the rub for about an hour to allow the flavours to develop.
- Thread the meat onto two metal skewers and braai over moderate coals for about 8 minutes (for medium) or for shorter if you want them to be medium rare. Serve with an extra sprinkle of salt
Spicy Chicken Kebabs
- 2 deboned chicken thighs, cut into cubes
- 1 tbsp. [aprika
- 1 tsp. coriander seeds
- 1 tsp. cayenne pepper
- The juice of 2 limes
- ½ tsp. dried chilli flakes
- ½ tsp. ground black pepper
- 1 yellow pepper, cut into cubes and blistered on the braai
- Combine all the spices and the lime in a large bowl. Add the cubed chicken and mix until all the meat has been coated. Leave for an hour for the flavours to develop.
- Thread the meat onto two metal skewers, alternating with the cubed pepper.
- Braai over moderate coals for about 12 minutes, turning often, until the chicken is cooked through.
Rosemary & Red Wine Rump Kebabs
- 200g rump steak, cut into cubes
- 2 sprigs of rosemary
- ½ red onion, cubed
- 200 ml red wine
- A couple of garlic cloves, crushed
- Salt and pepper, to taste
- Mix together the rosemary, red wine, garlic cloves and salt and pepper. Add the cubed rump and leave in the marinade for at least an hour.
- Skewer the meat onto two metal skewers, alternating with cubed onions.
- Braai over moderate coals for about six minutes until medium rare. Serve with a sprinkle of coarse sea salt.
Lamb Curry Kebabs with Coriander Dressing
- 200g lamb cubes
- 3 large cherry tomatoes, halved and seeds removed
- 1 tsp. curry powder
- 1 tsp. turmeric powder
- 1 tsp. cumin seeds, crushed
- 1 tsp. coriander seeds, crushed
- ½ tsp. salt
- Combine the spices then rub it generously onto the lamb cubes. Leave for an hour to allow the flavours to develop, then skewer the lamb onto two metal skewers, adding the halved tomatoes in-between.
- Braai over moderate coals for about 10 minutes, turning the meat every now and then. Serve sprinkled with coarse sea salt.
Sweet Mustard Zebra Kebabs
- 200g zebra fillet, cubed
- 2 large brown mushrooms, quartered
- 1 tbsp. Dijon mustard
- 1 tsp. honey
- ½ tsp. chilli flakes
- 1 tsp. dried thyme
- ½ tsp. apricot jam
- Combine all the ingredients, except the mushrooms, then mix through the cubed Zebra fillet. Leave to allow the flavours to develop (at least an hour) before skewering the meat onto two metal skewers, alternating with the quartered brown mushrooms.
- Braai over moderate coals, turning often, for about 6 minutes to serve the meat rare. Serve sprinkled with coarse sea salt.