Braai Marinades

With heritage day fast approaching and braai masters preparing their trusted Webers, we have dedicated this weeks recipe to not one but six of the best marinade recipes in celebration and preparation of Heritage Day. 

Here are our favourite recipes for your favourite braai meats and vegetables.

Best Beef Marinade:
One of the best beef marinade recipes that works for all cuts used 10 ingredients guaranteed to be found in your kitchen. Simply whisk or blend:

•  ⅔ cup of extra virgin olive oil
• ⅓ cup of freshly squeezed lemon juice 
• ¼ cup of soya sauce
• ¼ cup of Worcestershire sauce
• 1 ½ tablespoons of crushed garlic 
• ½ a teaspoon of Tabasco sauce 
• 1 teaspoon of ground pepper
• 3 tablespoons of dried sweet basil 
• 2 teaspoons of dried thyme 
• 1 ½ teaspoons of dried parsley

Make sure the marinade is completely combined and place in a ziplock bag with your choice of beef, allow to chill in the fridge for two to four hours before placing on the braai.

Cheeky Chicken:
Chicken breasts are a delightfully lean cut of meat while thighs, wings, and legs are tender, juicy, and packed with flavour. This recipe for marinade works for whichever cut you prefer to enhance the flavour. Whisk or blend together:

•  ½ a cup of extra virgin olive oil
• 1 tablespoon of soya sauce
• 1 tablespoon of Worcestershire sauce
• ½ a teaspoon of paprika
• ½ a teaspoon of cumin 
• ½ a teaspoon of ground pepper
• ¼ teaspoon of cayenne pepper 
• ½ a cup of freshly chopped parsley
• 2 teaspoons of crushed garlic
• ½ diced onion
• 180ml of beer or ginger beer depending on your personal preferences

Combine all the ingredients together well and pour over the chicken in a ziplock bag removing as much air as possible. Allow to chill in the fridge for two to three hours before cooking, turning the bag every hour.

Pineapple Pork:
Pork is a favourite braai meat option for many braai masters as the meat is lean, flavourful and stays moist throughout the cooking process. For a fun and tropical pork marinade, whisk or blend together:

• ½ a cup of extra virgin olive oil 
• 2 tablespoons of soya sauce 
• ⅓ cup of honey 
• 1 ½ teaspoons of crushed garlic 
• 1 teaspoon of freshly grated ginger 
• ½ teaspoon of powdered cloves 
• ½ cup of crushed pineapple pulp

Pour over the pork cuts in a ziplock bag and remove as much air as possible before sealing. Place in the fridge to chill for two to three hours before cooking.

Elegant Fish:
Fish has been a favourite braai meat along our beautiful coastlines for many years but the delicate meat requires a delicate marinade with a short marinating time. Thoroughly mix together:

•  ¼ cup of extra virgin olive oil
• 1 cup of dry white wine
•  the juice of a lemon
• the zest of half a lemon
• 2 teaspoons of crushed garlic
• ¼ cup of freshly chopped parsley
• 1 teaspoon of dried thyme
• 1 teaspoon of fine sea salt

Gently pour over fish fillets in a ziplock bag removing as much air as possible and chill for 15 to 30 minutes. Marinating fish for too long can cause the fish to lose its shape and be over ‘cooked’ by the acidity of the lemon.

Luxurious Lamb:
Lamb is a richly flavoured meat with a lot of fat which makes it beautifully tender when cooked. Many South Africans love lamb and those who don’t may change their minds after tasting this recipe. Whisk or blend together:

•  ½  cup of extra virgin olive oil 
• 1 cup of dry red wine 
• 2 teaspoons of crushed garlic 
• 2 teaspoons of dried rosemary 
• 1 teaspoon of dried thyme 
• ¼ teaspoon of cayenne pepper
• 2 tablespoons of soya sauce

Thoroughly mix together and pour over lamb in a ziplock bag, remove as much air as possible and chill in the fridge for two to four hours before placing on the braai.

Vegetables:
Whether you choose to braai vegetables on skewers or for dietary choices, vegetables are an incredible addition to any braai. Mix or blend:

•  ½ cup of extra virgin olive oil 
• ¼ cup of soya sauce 
• ¼ cup of freshly squeezed lemon juice 
• 1 teaspoon of dried thyme 
• 1 teaspoon of crushed garlic 

Cover selected vegetables in the mixture using a ziplock bag and allow to chill in the fridge for 30 minutes to an hour. Remove the vegetables from the marinade and cook in a foil baking tray or on skewers until tender.

Remember to never over marinate your chosen meats as the acidity in the marinade will start to ‘cook’ and degrade the meat proteins. Get creative this Heritage Day and create your own marinade recipe or change these up to suit your own personal preferences. 

Happy braaing this Heritage Day South Africa!