Boerewors kebabs with chakalaka toasties
This is perfect cooked over the coals on a camping trip or made at home in a pan on the stove for a weekend brunch.
Preparation time: 15-20 minutes Marinating time: 15 minutes Cooking time: 30-35 minutes
500 g boerewors 2 red, yellow or green peppers, cubed 1 red onion, cut into wedges
45 ml (3 T) balsamic vinegar 15 ml (1 T) castor sugar 2 garlic cloves, crushed
1 farm loaf 100 g Cheddar cheese, grated 1 can (410 g) chakalaka
1 Kebabs Cut the boerewors into 4 equal pieces and thread in an S-shaped curve onto 4 kebab skewers, adding the peppers and onion wedges in between (see picture). Arrange the kebabs in a marinating dish. 2 Marinade Whisk together the ingredients and pour over the kebabs. Marinate for at least 15 minutes. 3 Sandwiches Cut the farm loaf into 8 thick slices and top 4 of the slices with half the cheese. Spoon chakalaka over the cheese and scatter the rest of the cheese on top. Cover with the remaining bread slices. 4 Braai the kebabs over moderate coals or in a cast-iron pan on the stove until done, about 20 minutes, or in the oven at 200 °C for 15-20 minutes. 5 Toast the sandwiches over moderate coals, or in a cast-iron pan on the stove, or in the oven for 10-15 minutes until the cheese has melted and the bread is golden. Serve with the kebabs.