The perfect New Year's Day braai recipe

The weatherman predicts warm temperatures for New Year's Day with a maximum of 28 degrees in Durban - perfect beach day weather.   

Ongi Mbiko, a chef at the Lembali Lodge in Durban, says there are two things you need to ensure your New Year's Day braai or picnic is not a major disaster - a cooler box or bag and ice packs. Yes, these two basic things will go a long way in ensuring your food preparations do not go to waste.

Of course you also need an awesome braai day recipe.

Ongi says her secret to impressing family and friends at a braai comes in the form of finger licking kebabs.  

Grilled Peri Peri Lamb and Baby Marrow Kebabs served with Garlic Bread

Recipe serves 4

You will need 8 pre-soaked 30cm bamboo skewers.
A braai stand
Charcoal
Braai Tongs

Ingredients

400g lamb leg steak, cut into 2cm pieces
30ml (2 table spoons) Peri Peri Marinade (Recommended is Knorr Peri Peri dry marinade)
10ml Robertson’s Steak and Chops Spice
½ cup water
2 red onions, cut into 16 wedges
1 red pepper, cut into 2cm pieces
2 (300g) baby marrow, cut into 2cm pieces
2 teaspoons olive oil

Method
1.    Preheat Braai grill to medium-high heat.
2.    Mix the Peri peri marinade with water and Marinate the Lamb pieces for 15-20 minutes
3.    Sprinkle the Steak & chops spice on the lamb cubes.
4.    Thread lamb, onion, capsicum and zucchini alternately onto skewers. Sprinkle with spice mix. Using your fingertips, rub over spice mix. Drizzle Olive oil over kebabs.
5.    Reduce grill heat to medium. Cook skewers for 3 minutes on each side or until lamb is just cooked through and vegetables just tender. Remove to a plate. Cover with foil and set aside to rest
6.    Serve with Garlic bread and  Greek salad

If you're not sure what to wear to a braai or beach day get together, click here for fashion tips.

If you're going to be ditching the traditional braai for a picnic type lunch, Ongi says these tips will make sure your food does not spoil - no one enjoys soggy bread or spoiled fruit.  

Ongi's Beach Picnic Tips

Always wash containers and lunch bags with hot soapy water and allow to dry thoroughly.
- Use containers that can be easily packed and opened when outdoors.
- When planning the picnic menu choose foods that are easy to prepare, store and eat.
- Foods such as apple slices, grapes, cherries, strawberries, raisins, and pears make easy fuss-free snacks to pack and to eat. Cut melons need to be kept cold.
- It is not always easy to wash your hands at a picnic, so pack plenty of wet towels if your picnic site does not have hand-washing facilities.
- If you are preparing a meal that requires cooking prior to packing, be sure to cook food to proper temperature for the required amount of time.
- Once the food is cooked, refrigerate it immediately until it is time to pack the picnic. Try to plan just the right amount of food to take. That way you won't have to worry about the storage or safety of leftovers.
- When using cold foods it is important to keep them cold once the food has been prepared. For example, if you use mayonnaise and cold cuts to make sandwiches, be sure to wrap them securely in plastic wrap or foil and store them in the refrigerator until packing them in the picnic cooler at the last minute.
- Raw foods, such as chicken, burgers, and fresh fish for grilling should be stored in a sealed container or zip lock freezer bag and stored in a separate cooler from the ready-to-eat-foods. These foods should be kept very cold with ice to remain cold throughout the day. When taking foods off the grill, put them on a clean plate.

(Photo: Gallo Images)