As always, first things first, we are not chefs, we are braai masters. I don’t use specific measurements but rather just gooi (throw) things together. I like to keep things simple!
If you don’t have all the ingredients (other than the meat) act like the braai master you are and make a plan!
Lemon and Herb Chicken Sosaties
Course: MainDifficulty: EasyServings
2
servingsPrep time
30
minutesCooking time
3
hoursTotal time
3
hours30
minutesIngredients
1/2 kg chicken, cut into cubes
juice from 2 lemons
half a pineapple (cut into cubes)
garlic and herb spices
1 teaspoon olive oil
Method
- MARINADE
- Throw the oil, lemon juice and about a teaspoon of spices into a bowl and mix.
- Now add in the chicken, and mix about for a few seconds
- Pop this into the fridge and let it stand for 3 hours.
- METHOD – SKEWER
- Grab some metal or wood skewers (if you are using wood skewers, make sure you soak them in water to make sure they don’t go up in flames!)
- Skewer the chicken and pineapple, alternating to how much you want on each skewer
- This is cooked on a medium heat (you are able to hold your hand over the grid for about 7 seconds) directly over the coals.
- These should take about 15 minutes or so, and you’ll know when they done when the chicken has turned white inside. I check by grabbing a piece off the end and testing it.
Notes
- You can carry on basting the chicken with the left over lemon juice marinade from before whilst cooking.
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