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Nothing says Braai quite like a tasty and authentically South African spiced dish. Fire up the flames, gather your family and create bigger, bolder and better flavours to celebrate your heritage.
These three great recipes from Hinds Spices are perfect for any braai occasion, from peri-peri chicken kebabs with grilled corn to a proudly South African platter and seared Shisa nyama style lamb chops, ideal if the weather is fowl.
Since 1959, Hinds Spices have been giving Mzansi an array of herbs, spices & peppers to make every meal taste bigger and go further, each and every time.
Hinds Peri-Peri Chicken Kebabs with Grilled Corn
An easy to make, deliciously peri-peri spiced dish, cooked over a flame, is sure to bring a smile to everyone’s face!
| INGREDIENTS(Serves 8, halve to recipe for a family of 4) | METHOD |
| · 4 Tsp Hinds Peri-Peri Spice· 2 Tsp Hinds Parsley· 4 Tsp fine salt, to season· 5-6 peppers cut into large cubes· 4 red onions, cut into quarters· 800g-1kg / 6-8 chicken breasts, cut into cubes· 8 pieces of corn, grilled· 120ml Olive oil· 2-3 fresh lemons, juiced· ½ Tsp crushed garlic· Skewers | Combine the chicken, Hinds Peri-Peri Spice, salt, Hinds Parsley, olive oil, lemon juice and crushed garlic.2.Arrange the chicken, peppers and red onions onto skewers. Grill until completely cooked.2.Serve warm with grilled corn on the side. |
Cooking Tip: If you don’t have skewers, cook the chicken with the vegies as you would a stir-fry.
Proudly South African Platter
Show-off with a platter that looks like the flag! This is sure to wow guests and make for tasty posts on social media.
| INGREDIENTS (Servs 8) | METHOD |
| Chicken skewers (red)· 3 large red peppers, roasted in the oven until soft, then remove the skin· 2 large red peppers, cut into bite-sized pieces· 1 Tsp Hinds Spices Paprika· ½ Tsp Hinds Spices Crushed Chillies· 3 Tsp Hinds Spices Chicken Spice· 800 – 900 g chicken, cut into bite-sized cubes· Oil· Skewers Guacamole (green)· 3 large ripe avocados, peeled and cubed· 1 Tsp Hinds Spices Mixed Herbs· ½ Tsp Hinds Spices Salt & Vinegar SeasoningMarinated olives (black)· 1 cup / 150 g pitted black olives· 1 Tsp Hinds Spices Mixed Herbs· 2 Tsp crushed garlic· ½ Tsp Hinds Spices Paprika· 60 ml canola oilSpiced chips (yellow)· 1 bag frozen chips, deep-fried in oil or baked in an air fryer or oven· Hinds Spices Chip SeasoningBaked Feta (white)· 150 g feta, cut into fingers· 60 ml canola oil· 1 Tsp Hinds Spices Mixed Herbs· ½ Tsp Hinds Spices Crushed ChilliesCheese Dip (blue)· 200 g blue cheese (Don’t like blue cheese? Switch the blue cheese for cream cheese, sour cream or cottage cheese and add a dash of blue food colouring)· 2 – 3 drops blue food colouring· A pinch of Hinds Spices White Pepper or Black Pepper | Chicken Skewers (Red)1.Preheat the oven to 200°C. 2.Combine the roasted peppers, Hinds Paprika and Hinds Chicken Spice in a blender with a drizzle of oil. 3. Marinate the chicken pieces with the red pepper mixture then roast in the oven for 15 – 20 minutes until the chicken is cooked through. 4. Place the cooked chicken onto skewers alternating with the red pepper pieces. Guacamole (green)1. In a mixing bowl, combine the avocado, Hinds Mixed Herbs, Hinds Salt & Vinegar Seasoning. Add more Hinds Salt and Vinegar Seasoning to taste. Marinated Olives (black)In a mixing bowl, combine the pitted black olives, Hinds Mixed Herbs, crushed garlic, Hinds Paprika and canola oil. Spiced Chips (yellow)Toss the cooked chips in Hinds Chip Seasoning. Baked Feta (white)1.Preheat the oven to 200°C. 2. Gently combine the feta, canola oil, Hinds Mixed Herbs, Hinds Crushed Chillies on an oven tray, cover with foil and bake for 10 – 15 minutes until the cheese is warm. Cheese Dip (blue)Combine the blue cheese (see Chef’s Tip below), 2 – 3 drops of blue food colouring and a pinch of Hinds White Pepper or Black Pepper. To ServeArrange the food elements by colour to represent the South African food flag. |
Pan Seared Lamb Chops Shisa Nyama
Weather not playing along. Achieve a Shisa nyama style without needing to be outside. This tasty recipe is both nostalgic and delicious!
| INGREDIENTS (Serves 6) | METHOD |
| · 3 Tbsp cooking oil or preferred oil · 2 Tbsp garlic, minced plus extra 1 extra Tsp · Zest of 1 lemon · 2 Tsp Hinds Spices Steak and Chops· 1 Tsp Hinds Spices Mixed Herbs · 2 Tsp Hinds Spices Paprika · Salt and Hinds Spices Black pepper · 800g lamb chops, French trimmed (optional) · 1 Tbsp butter · 1 sachet Bull Brand seasoning in ½ cup water · ¼ Tsp Hinds Spices Cayenne Pepper · ½ Tsp Hinds Spices Black Pepper · Fresh parsley for garnish (optional) | 1. In a small bowl add oil, garlic, lemon zest, Hinds Steak and Chops spice, Hinds Mixed Herbs, Hinds Paprika, Hinds Black Pepper and salt. With a spoon mix everything together to make a marinade. 2. In a flat tray lay the chops flat on a single layer and drizzle over each with the spice and herb marinade. Rub the marinade to coat both sides every corner of the chops. 3. Clingwrap or cover the tray and place in the refrigerator to marinate for at least 1 hour. 4. Once the chops are marinated, you are ready to cook. 5. Heat sautéing pan over medium high heat. 6. Once pan is hot, sear the chops on each side for up to 2 minutes then remove the chops from the pan and set aside to rest. 7. Turn the heat down to medium low. Add butter and the extra teaspoon of minced garlic to the pan and cook for one minute making sure you don’t burn it. 8. Next whisk in the brown stock and cayenne pepper. Allow the sauce to slightly thicken about 2 minutes. 9. Add chops back into the pan, baste with sauce and continue to cook the chops until they are at your level of preference. Sprinkle with Hinds Black Pepper and remove chops from pan and place on serving platter. 10. Garnish with parsley and serve with your favorite sides; pap and relish. |
Chef’s tip: Make sure you pat the lamb chops dry before searing to get a lovely color to them. Also sear on high heat for a gorgeous golden color.
To create more delicious dishes for your Braai Day celebrations, visit www.hindspices.co.za for tasty recipes.