SERVES4-6
PREPARATION: 30 MIN
COOKING: 45 MIN
BRAAIING:10-15MINTABBOULEH
375ml(1½c)whole
sorghum
1 cucumber,diced
250gbabytomatoes,
quartered
handfuleachoffresh
corianderandparsley,
chopped
1 redonion,chopped
juiceandgratedzest
of1 lemon
60ml(¼c)oliveoil
2,5ml(½t)groundcumin
saltandpepper
CHICKENLIVERS
500gchickenlivers,cleaned
saltandpepper
5ml(1t)eachchillipowder,
groundcoriander,dried
oreganoandpaprika
200gbaconrashersorcaul
fat
TOFINISH
60ml(¼c)braaisaucePreparea firewithenough
coalstobraaithekebabs.Puta standinthecoals
andkeepa foldingbraai
gridhandy.Soak6-8ke-
babskewersinhotwater
foratleast 30 minutes.
1 TabboulehPutthesor-
ghumina pot.Cover
withwater,bringtothe
boilandcookfor40-45
minutesoruntildone.
Drain,rinsewell,drain
againandallowtocool.
2 ChickenliversPatthe
liversdrywithpaper
towelsandseasonwith
saltandpepper.Mixthe
restofthespicesand
sprinkleoverthelivers.
3 Wrap 2 liversata time
inbaconorcaulfat.
Gentlyskewertwo“par-
cels”oneachskewer.
4 TofinishMixtherestof
thetabboulehingredi-
entsintothesorghum.
5 Putthekebabsonthe
gridandbrushwith
braaisauce.Cooklow
overthecoalsfor10-15
minutesoruntilgolden
brownanddone.Serve
withthetabbouleh.PERI-PERICHICKENLIVERKEBABS
WITHSORGHUMTABBOULEHSERVES4-6
PREPARATION: 20 MIN
COOKING:25-30MINROASTTOMATOES
250gcherrytomatoes
1 redonion,quartered
orcutintoslivers
15ml(1T)oliveoil
saltandfreshlyground
pepper
squeezeoflemonjuice
(optional)
CHAKALAKABUTTER
4 garliccloves
2 redchillies
10ml(2t)currypowder
2,5ml(½t)turmeric
handfuloffresh
coriander
125gsoftbutter
pinchofsalt
CHICKEN
4-6skinlesschicken
breastfilletsCHAKALAKABUTTERCHICKENWITHROASTTOMATOESfinelychoppedand
wellcombined.Remove
andsetaside.
4 ChickenUsinga meat
malletortheheelof
yourhand,flattenthe
chickenfilletsslightly.
Seasonwithsalt,pep-
perandthethyme.
5 Heattheoilina pan
andfrythechickenover
highheatinbatchesfor
about 2 minutesoruntil
goldenbrownonboth
sides.Removefromthe
panandsetaside.
6 Heat30ml(2T)ofthe
chakalakabutterinthe
samepan,thenreturn
thechickentothepan.
7 Fryforanother10-15
minutesoruntilthe
chickeniscooked
through.
8 Servethechickenwith
theroasttomatoesand
moreofthechakalaka
butterifyoulike.(Turnover)These are similar to traditional “skilpadjies”
( lamb liver wrapped in caul fat).The chakalaka butter ensures the chicken
breasts stay deliciously juicy.saltandfreshlyground
pepper
5ml(1t)driedthyme
15ml (1T) olive oilPreheat the oven to
200°C. Grease a baking
sheet with nonstick spray.
1 Roast tomatoes Spread
out the tomatoes and
onion quarters on the
baking sheet, drizzle the
olive oil over and season
with salt and pepper.
Roast for 15-20 minutes
or until the vegetables
are soft and lightly
charred around the
edges.
2 Season with the lemon
juice (if using).
3 Chakalaka butter Put
all the ingredients in
the bowl of a food pro-ASSISTANT: WALEED ALEXANDER cessor and pulse until
t – teaspoon/sT – tablespoon/sc – cup/s |^27YOU LIFESTYLE