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.