Delicious kebabs are a must-have at any South African braai. And these veggie sosaties from cookbook author Mynie Steffens, will impress vegetarians and meat lovers alike. So let’s get braaing!
READ MORE: Exactly How To Make The Perfect Pizza On The Braai
The recipe for these veggie sosaties is from Mynie Steffens, a self-confessed braai addict who has been cooking over coals since she was only 10!
Whether you’re a braai newbie or a seasoned first-starter, you can still learn new tricks the Mynie way. Mynie Plays With Fire is jam-packed with easy recipes, curated braai-tasting menus, themed menus, playlists and fun facts. So you’ll definitely be the hostess with the mostess this Heritage Day. *Adds to cart*
3 Must-Have Braai Essentials We Swear By
The bristles on this basting brush are designed to work like a real bristle brush. They hold liquids at the top and releasing them slowly towards the tip. This brush is heat resistant for up to 250°C.
Best for grilling meat, seafood or vegetables with minimal oil. Because of its extremely high heat retention, cast iron is a versatile material that can be used on almost any heat source.
You can easily store and serve wonderful warm meals with this grill-to-table roaster. Made of stainless steel and ceramic, it’s a must-have piece of kitchenware for every SA household.
READ MORE: This Braai Dessert Is So Simple Even Kids Can Make It
Halloumi and Veggie Sosaties
Equipment
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1 Braai
Ingredients
- 6 Cherry tomatoes
- 1 Red onion, halved from top to bottom and each half cut into 3 chunks
- 1 Yellow pepper, cut into 3x3cm cubes
- 6 Blocks firm halloumi cheese, cut into 5x5cm blocks
- 6 Medium button mushrooms
- 1 tbsp Salt
- 2 tbsp Fresh rosemary, chopped
- Olive oil for drizzling
Instructions
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Skewer one of each vegetable and 1 block of cheese onto a large sosatie stick. Drizzle with olive oil and sprinkle with salt and rosemary.
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Braai over hot coals for 5–7 minutes (or until the halloumi has browned all over).
