Braai-ed Chicken Sosaties with Veg Parcels
- Chicken and Poultry
- South African
Prep Time15 minutes
Cooking Time30 minutes
6-8 chicken thigh kebabs from our butcher, any flavour you prefer
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
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.
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.
Products : cheddar cheese, Danish white