Braai-ed Chicken Sosaties with Veg Parcels

Level

Beginner

Category

  • Chicken and Poultry

Cuisine

  • South African

Cooking Methods

  • Braai
  • Grilling

Prep Time

15 minutes

Cooking Time

30 minutes

Ingredients

Chicken

    6-8 chicken thigh kebabs from our butcher, any flavour you prefer

Veg Parcels

    600g mixed vegetables, such as mange-tout peas, cherry tomatoes, baby whole sweetcorn, carrots, brinjal and butternut
    50 ml Food Lover’s Extra Virgin Olive Oil
    20 ml Food Lover’s Balsamic Vinegar
    a few fresh basil leaves
    salt and black pepper

Directions

Chicken

    When coals are medium-hot, place kebabs on grid and cook, turning regularly to ensure they do not burn. The marinade does have a tendency to cause flaring but this just adds to the authentic barbequed flavour, as long as the chicken does not actually burn and dry out.
    While chicken is cooking you can cook the parcels which also require constant supervision and turning; however both items cook quite quickly so the process does not become tedious.

Veg Parcels

    Prepare four large squares of foil and divide the vegetables equally among them. Drizzle with olive oil and balsamic vinegar; top with basil leaves and season.
    Close the parcels, securing the seams well. Cook over medium hot coals for about 15 - 20 minutes, turning the parcels.
    Serve in the foil parcel alongside the sosaties.

Notes

Products : cheddar cheese, Danish white

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