Note to self: If you’ve never heard of Braii don’t worry, I was oblivious as well until I was introduced to it by one of my best friends. Her mother in law makes THE best braai ever and since she married into a Zimbabwean family I knew I just had to delve into the wonders of South African cuisine. There’s so many different dishes I’ve never even heard of and so many flavors to explore! I can’t wait and I knew my first attempt had to be the infamous braai. Now her mother in law is just like my mom, who never measures anything and does it old school. A pinch of this and add some of this, you just “know” when it’s right. Lol, I totally can’t work like that when trying out new recipes. So this video is a lot of me mixing different things together and tasting and mixing and adding and tasting again. And you don’t need to add any salt! The seasonings have salt in them and it’ll overpower the dish. The seasonings were a little difficult to get. They are abundant in South Africa but I ended up finding a site that sells them!
I was so excited when I came across this site and ordered my spices from there. You can also try on Amazon, though most sellers are out of stock unfortunately. Definitely stock up when they’re available because they go quickly!
This was super yummy, and a definite holy grail status recipe. you can use any type of meat or chicken or even shrimp/seafood and it’ll end up being super flavorful and yummy! I’m going to remake this marinade for thanksgiving this year and use it for our turkey! I can’t wait!
- 2 lbs of sirloin steak cut into cubes
- 1 tbsp Worcestershire sauce
- 1 tbsp ginger puree
- 1 tbsp minced garlic
- 1 tbsp tabasco hot sauce
- 2 tsp white vinegar
- 1 tsp lemon juice
- 2 tbsp Robertson’s steak and chops seasoning
- 2 tbsp Ina Paarman’s Braai and grill seasoning
- 1 tbsp Robertson’s mixed herbs
- 1 tbsp yellow mustard
- ½ cup ketchup
- 1½ tbsp brown sugar
- ½ cup oil
- ½ cup plain yogurt
- Wooden skewers
- In a large bowl mix all the ingredients together and add cubed sirloin steak.
- Cover with saran wrap and let it marinate in the refrigerator for 2 more more hours. (The longer you let it marinate, the more flavorful it’ll be)
- Take out the meat about an hour before baking to let it come to room temperature. (When the meat comes to room temperature it’ll lock in the juices and it’ll be less prone to drying out)
- In the mean time, place your skewers in a large baking dish with water. Soak them for at least 15 minutes so they don’t burn in the oven or grill.
- Preheat the oven to 350 degrees. (If baking)
- Bake for about 12-15 minutes or until the beef is cooked.
- Serve hot!