Braai Vrydag Mixed Grill (Steak, Boerewors & Lemon Herb Chicken)

Ingredients

• 4 rump or sirloin steaks (250g each)
• 1kg boerewors coil
• 6 chicken thighs or breasts, deboned
• Juice and zest of 2 lemons
• 3 tbsp olive oil
• 2 tsp dried mixed herbs (or fresh thyme and rosemary)
• 3 garlic cloves, crushed
• Coarse salt and black pepper

Method

1. 1

   Toss the chicken with lemon juice, zest, olive oil, herbs, garlic, salt and pepper. Marinate at least 1 hour (or use the Steak Marinade for the beef).

2. 2

   Get the coals to a medium heat - you should hold your hand over the grid for about 4 seconds.

3. 3

   Braai the boerewors coil first, turning every 5 minutes, for 20-25 minutes until browned and cooked through.

4. 4

   Add the chicken skin-side down and braai 20 minutes, turning often and basting with the marinade until the juices run clear.

5. 5

   Braai the steaks last over the hottest coals - 3-4 minutes a side for medium rare.

6. 6

   Let the meat rest 5 minutes before slicing so it stays juicy. Serve with braai sauce, salads and garlic bread.