South African Braai Marinade
In South Africa, braai (or barbeque) is one of the most popular means of socializing. But don’t try to braai on a shiny gas grill. A traditional braai is cooked over a wood or coal fire (preferably wood) to bring out the best of the meat’s flavor. Try this marinade with whatever you’d like to braai; it works equally well with chicken, beef, lamb or fish.
1/4 cup extra virgin olive oil
3 tablespoons brewed rooibos tea, cooled
2 tablespoons lemon juice
1 teaspoon finely grated lemon rind
2 tablespoons finely grated fresh ginger
1 tablespoon mild curry powder
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon coriander seeds, crushed
Black pepper to taste
Add all ingredients to your Whiskware™ Dressing Shaker and shake well.
Place protein in a food storage container and pour marinade over the top. Seal lid on container and gently shake or turn over several times to thoroughly coat the poultry, meat, or fish. Leave to marinade 1-2 hours, or overnight in the refrigerator.
Braai over a wood-fired flame for best results.
Pictured: steak cut to kebabs with bell peppers and red onion.
WHIP THIS UP WHEN: Invited to a “chop & drop” or “bring & braai”? That’s South African for potluck barbeque, so whisk up some marinade and BYO meat.
DON’T FORGET: It’s easy to make tasty, tangy, tantalizing dressings and marinades from scratch with the Whiskware™ Dressing Shaker.