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Braai Veggie Skewers

South African

Braai Veggie Skewers

Fire-kissed vegetable skewers with smoky paprika: a South African braai essential.

~30 mintotal~109 kcalper serving~4g protein~8g carbs~8g fat

Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.

Ingredients

  • 2 bell peppers, chopped
  • 2 baby marrows (zucchini), sliced
  • 1 red onion, quartered
  • 200g mushrooms, whole or halved
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt & pepper
  • Optional: fresh rosemary or thyme sprigs

Cooking Steps

  1. Thread peppers, marrows, onions, and mushrooms onto skewers.

  2. Mix oil, lemon, paprika, garlic powder, salt, and pepper. Brush onto skewers.

  3. Place over medium coals. Turn frequently until charred and tender (8–10 minutes).

  4. Garnish with herbs and extra lemon.

Optional Enhancements

  • Add halloumi cubes
  • Marinade with peri-peri sauce
  • Add pineapple chunks
  • Use sweet potato chunks (parboil first)

Plant & Growing Tips

  • Bell Peppers: Need warm temperatures; start seeds indoors 8–10 weeks before planting out; use compost-rich soil and full sun
  • Baby Marrows: Sow in late spring; produce abundantly with weekly harvesting; pick small for best texture
  • Onions: Plant sets early spring; water steadily during bulb formation
  • Mushrooms: Grow using kits in cool, dark spaces; keep substrate moist but not wet

Natural Pest Control

  • Spray garlic-chilli tea every two weeks to deter beetles
  • Basil repels flies and improves pepper health
  • Plant marigolds near marrows to reduce nematodes
  • Companion plant rosemary to repel moths

Harvest

  • Peppers: Harvest green or leave until red/yellow for sweeter flavour
  • Baby Marrows: Pick when 10–15cm long; regular harvesting increases yield
  • Onions: Harvest when tops dry and fall over
  • Mushrooms: Twist gently when caps expand fully

Storing & Freezing

Best cooked fresh. Prepped veggies keep 2 days refrigerated. Do not freeze raw peppers or marrows (texture becomes mushy).

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