Braai like a Master: Chicken Sosaties
Simply the best way to cook chicken breasts on the braai. Watch this video and you'll become an instant chicken sosatie expert!
Recipe: Chicken Sosaties
Food Consultant Heleen Meyer brings you another delicious and healthy recipe -- and this week the focus is on lowering your salt intake. In this episode Heleen shows you how to make delicious chicken kebabs, perfect for a braai.
Remember to watch the Hello Doctor show every week on SABC 2 at 2:30pm for more recipes.
Oumas Boerewors Sosaties
Boerewors sosaties
Maak 8 sosaties
Bestandele:
250 g gedroogde appelkose
500 ml brandewyn
700 g botterskorsie, grof opgesny
2 geel soetrissies, pitte verwyder en in groot growwe bloke gesny
1 pakkie Ouma se boerewors, in 4 cm stukke gesny
250 g repiespek
Metode:
Laat die gedroogde appelkose week in die brandewyn vir ten minste 1 uur.
Indien jy hout sosatie stokkies gebruik laat dit week vir ten omtrent 1 uur.
Stoom die botterskorsie vir 10-15 minute, of tot gaar, maar steeds 'n bietjie hard. Dit moet nie uitmekaar val indien jy die sosatie stokkie deursteek nie.
Vou die stukkies spek rondom die wors.
Maak die sosaties deur soos volg in te ryg: botterskorsie, gedroogde appelkose (2), geel soetrissie en die wors met die spek om. Herhaal die proses tot die stokkies vol is.
Gooi 'n bietjie van die Meister Club se basting sauce oor die sosaties en laat dit marineer vir 'n tydjie voordat jy dit braai.
Terwyl jy die sosaties braai, hou aan om dit te bedruip.
Braai die sosaties totdat die wors gaar is, ongeveer 20 minute.
#oumasboerewors
#boerewors
#lekker
CHICKEN SKEWERS | PAN FRIED CHICKEN KEBABS | CHICKEN SKEWERS RECIPE | EASY CHICKEN SKEWERS | KEBABS
Quick and easy homemade chicken skewers
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Chicken Curry Sosaties | The Braai Guys
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RECIPE:
8 skinless, boneless Chicken Thighs or breasts cut into cubes
1 medium Onion, cubed
1 medium Onion, finely diced
3 cloves Garlic, crushed.
1 Tbsp fresh Ginger, grated
2 Tbsp Madras Curry Powder
2 Tsp salt
1/4 cup Red Wine Vinegar
2 cups Dried Apricots
2 cups dried prunes
1/2 cup smooth Apricot Jam
1/4 cup Olive Oil
2 Tbsp Apricot Chutney
2 Bay Leaves
2 Tbsp Cumin powder
2 Tbsp smoked paprika powder
1 red paprika
1 green paprika
Handful of Sesame seeds
INSTRUCTIONS
Heat a large sauté pan over medium heat, add a little oil and sauté the finely chopped onion over medium heat until softened.
Add the garlic and ginger, sauté a few minutes more.
Add the curry powder and sauté briefly, immediately deglaze the pan with the red wine vinegar.
Add the rest of the marinade ingredients, lower the heat and simmer for approximately ten minutes.
Remove from the heat and allow to cool completely.
Divide the marinade and set aside about a cup full.
Add the chicken and cubed onion, stir to coat well, cover and place in the fridge.
Assemble the sosaties; thread the chicken pieces, cubed onion and apricots on the skewers, alternating the ingredients.
Place on a rack over a pan, to drain off some of the marinade, this will help prevent them burning.
Fire up the grill to a medium heat, place the sosaties on the grill, and cook for approximately 25 minutes, turning often. Keep the heat ‘low and slow’.
Right at the end brush the sosaties with the reserved marinade to glaze.
Sprinkle sesame seeds over the sosaties.
Serve with a nice leafy salad.
Music used:
Tranquil - Taiko
This video was edited with Movavi Video Suite 21
Homemade Beef Curry Sosaties
Ingredients:
1,2kg of Rump Steak
1x large Onion
1x large Green Pepper
1x large Red Pepper
1x large Yellow Pepper
1x Cup of Water
1x 1/2 a Cup of Vinegar
2x teaspoon of Turmeric
1x 1/2 teaspoon of mustard
2x Tablespoon of Mild Curry Powder
2x Tablespoon of Brown Sugar
Method:
Take 2 tablespoons of brown sugar, 2 tablespoons of mild curry, 2 teaspoons of grated black pepper and 2 teaspoons of turmeric and add it to the casserole. Add half a teaspoon of mustard to the casserole. Add half a cup of vinegar to the casserole and stir. Get your stove to medium to hot temperature and add the casserole to the stove. Stir the ingredients for 5 minutes till nice and warm. Add a cup of cold water to the casserole and stir. Remove the casserole from the stove. Take 1,2kg of rump and cut them up to 5cm-by-5cm chunks. Don’t remove the fat pieces. Take 1 large onion and cut it into quarters. Peel the onion sleeves from each other. The bigger pieces you can cut into halves. Take 1 large green pepper and cut it into quarters, which you cut into smaller pieces the same size as the meat. Do the same with the red pepper and the yellow pepper. Add al ingredients into a plastic container with a lid. Add the marinade sauce from the casserole over the meat in the plastic container. Close the lid and shake very well. Add the plastic container to your fridge for 3 days to marinade. Twice a day turn the plastic container around and return to the fridge. Remove the plastic container from your fridge. Take your sosatie skewers and start to build your sosatie. One piece of meat, one piece of onion and then one piece of pepper. Do this process till skewer is full. I did 6 pieces of meat per sosatie. Out of the 1,2kg of meat I made 12 sosaties. Get your braai up to 180 degrees Celsius of heat. Add the sosaties to the braai. I turned the sosaties around every 2 minutes. The sosaties took me 15 minutes to braai.
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