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!
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.
Halloumi and Veggie Sosaties
- 1 Braai
- 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
- 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.
- Braai over hot coals for 5–7 minutes (or until the halloumi has browned all over).