Braaivleis (South African BBQ)
Braaivleis is the South African term for barbecue, focusing on grilling various meats over an open flame or coals. This recipe features marinated steak, boerewors (sausage), and chicken pieces, cooked to perfection with traditional flavors. It's a social and flavorful way to enjoy a meal outdoors.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish, gluten, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
main
- 500 gsirloin steak, about 2.5 cm thick
- 4 pcschicken thigh, boneless, skin-on
- 400 gboerewors
marinade
- 4 tbspolive oil
- 2 tbsplemon juice
- 1 tbspworcestershire sauce
- 2 clovegarlic, minced
- 1 tsppaprika
- 0.5 tspdried oregano
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 0.5 pcsonion, finely chopped(optional)
Equipment
resealable bags · braai (grill) · foil · carving board · tongs · large bowl
The method
Step by step
- 1
Prepare the marinade by whisking together the olive oil, lemon juice, Worcestershire sauce, minced garlic, paprika, dried oregano, salt, and black pepper in a medium bowl.
About 2 min
Cook’s note: Ensure all ingredients are well combined for an even flavor distribution.
- 2
Place the sirloin steak and chicken thighs in separate shallow dishes or resealable bags.
About 1 min
- 3
Pour half of the marinade over the steak and the remaining half over the chicken. Turn to coat all pieces thoroughly.
About 1 min
Cook’s note: Distribute the marinade evenly.
- 4
Cover the dishes or seal the bags and refrigerate for at least 30 minutes, or up to 4 hours, allowing the flavors to meld.
Cook’s note: For best results, marinate for at least an hour.
- 5
Prepare your braai (barbecue) by arranging coals for medium-high heat, allowing them to ash over. Alternatively, preheat a gas grill to medium-high.
About 15 min
Cook’s note: The coals should be hot but not flaming for even cooking.
- 6
Place the marinated chicken thighs skin-side down on the braai grid. Cook for 6-8 minutes per side, or until cooked through and the internal temperature reaches 74°C (165°F).
About 16 min
Cook’s note: Chicken takes longer to cook than steak, so start it first.
- 7
Add the boerewors to the braai grid. Cook for 15-20 minutes, turning frequently, until browned all over and cooked through.
About 20 min
Cook’s note: Avoid piercing the boerewors to keep the juices in.
- 8
Place the sirloin steak on the hot braai grid. Cook for 4-6 minutes per side for medium-rare, or adjust to your preferred doneness.
About 10 min
Cook’s note: Use a meat thermometer for accuracy; 57°C (135°F) for medium-rare.
- 9
Once cooked, remove all meats from the braai and transfer them to a carving board or platter.
About 1 min
- 10
Cover the meats loosely with foil and let them rest for 10 minutes before slicing the steak and serving.
Cook’s note: Resting allows the juices to redistribute, making the meat more tender.
- 11
Serve the braaivleis immediately, garnished with chopped onion if desired.
About 1 min
Cook’s note: Traditionally served with pap and relish, or a simple salad.
Keep it good
Store leftover braaivleis in an airtight container in the refrigerator.
Reheat in a microwave or oven until warmed through, being careful not to overcook the meat.
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