Share

Routine antibiotics do not belong on your braai. These do.

accreditation
Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
loading...
Loading, please wait...

It all starts with quality meat – think free-range meat raised without routine antibiotics. Next, think about which cuts will fare best on flames and high heat. And finally, which cuts will let that smoky braai flavour really shine. Then take it to the next level with the right marinade. Try these:

Lamb ribbetjies: A high fat-to-meat ratio makes these supremely tasty and all that marbling means extra crispy bits. Make sure you cook them properly as no one likes a chewy piece of undercooked gristle. Lamb’s flavour match? A green herb marinade with coriander and garlic.

Skinless chicken thighs: These are your best choice for home-made skewers as they are more succulent and won’t dry out on the heat. For best results, grill these slowly away from direct heat. If you’re cooking from scratch, debone them (or buy the skinless boneless packs) and marinade in yoghurt spiked with tandoori spices.

Read this for free
South Africans need to be in the know if we want to create a prosperous future. News24 has kept the country informed for 25 years, and we're about to enter a new chapter of fearless journalism. Join our free subscription trial to unlock this story and a world of news aimed to inform, empower, and inspire.
Try our free 14-day trial
Already a subscriber? Sign in
heading
description
username
Show Comments ()
Editorial feedback and complaints

Contact the public editor with feedback for our journalists, complaints, queries or suggestions about articles on News24.

LEARN MORE