25+ Mouthwatering Easter Braai Recipes for a Flavorful Easter Weekend

Easter is a time for family, friends, and, of course, delicious food.

While traditional Easter meals often involve baked dishes, why not switch things up this year and host a festive Easter braai?

A braai offers a perfect blend of outdoor fun and mouthwatering flavors, making it an ideal way to celebrate this special occasion.

From smoky grilled meats to fresh vegetable platters, there are endless possibilities to create a feast that will delight your guests.

Whether you’re looking to serve up a hearty main course or a light appetizer, these 25+ Easter braai recipes will inspire you to fire up the grill and create a memorable meal that everyone will enjoy.

25+ Mouthwatering Easter Braai Recipes for a Flavorful Easter Weekend

Hosting an Easter braai is the perfect way to bring family and friends together for a memorable celebration filled with great food and laughter.

The 25+ Easter braai recipes in this collection offer something for everyone, from mouthwatering meats and seafood to colorful vegetable dishes.

Whether you’re a seasoned griller or a beginner, these recipes are easy to follow and guaranteed to impress your guests.

So, this Easter, why not take your celebration outdoors and enjoy the delicious flavors of a braai with those you love? Let the grilling begin!

Grilled Honey Mustard Chicken Skewers

These Grilled Honey Mustard Chicken Skewers are the perfect balance of sweet and savory, ideal for an Easter braai. The honey mustard marinade tenderizes the chicken while infusing it with rich flavors. With a slight tanginess and a caramelized finish from the grill, these skewers are a hit for guests of all ages. They’re easy to prepare and cook quickly, making them a great addition to your Easter feast.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• ¼ cup Dijon mustard
• ¼ cup honey
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Wooden or metal skewers

Method:

1. In a bowl, whisk together Dijon mustard, honey, olive oil, lemon juice, garlic powder, salt, and pepper to create the marinade.
2. Place the chicken cubes into a resealable plastic bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 1 hour, ideally overnight, for maximum flavor.
3. Preheat your braai (grill) to medium-high heat.
4. Thread the marinated chicken onto skewers, ensuring they are not packed too tightly.
5. Grill the skewers for 4-5 minutes per side or until the chicken is fully cooked and has a beautiful golden char.
6. Remove the skewers from the grill and let them rest for a few minutes before serving.

Grilled Honey Mustard Chicken Skewers are a versatile dish that pairs wonderfully with fresh salads, roasted vegetables, or even a side of traditional potato salad. The sweet tanginess of the honey mustard glaze makes each bite mouthwatering, and the grilled exterior adds a smoky depth of flavor. This easy-to-make dish will surely become a favorite at your Easter braai, delighting guests with its delicious flavors and satisfying texture.

Spicy Grilled Lamb Chops with Mint Yogurt Sauce

These Spicy Grilled Lamb Chops are marinated in a mix of warm spices and grilled to perfection, creating a beautifully smoky and tender meat that is complemented by a cool and creamy mint yogurt sauce. The combination of spicy lamb and refreshing yogurt makes for a fantastic contrast of flavors, making this dish a standout for your Easter celebration.

Ingredients:

• 8 lamb chops (bone-in)
• 2 tablespoons olive oil
• 2 tablespoons ground cumin
• 1 tablespoon paprika
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper
• 3 garlic cloves, minced
• Salt and pepper, to taste
• 1 cup plain Greek yogurt
• ½ cup fresh mint leaves, finely chopped
• 1 tablespoon lemon juice

Method:

1. In a bowl, mix olive oil, cumin, paprika, coriander, cayenne pepper, garlic, salt, and pepper to form a paste. Rub this mixture generously onto the lamb chops, covering both sides. Let the chops marinate for at least 30 minutes, or up to 4 hours for more intense flavor.
2. Preheat the grill to medium-high heat.
3. Grill the lamb chops for 4-6 minutes per side, depending on thickness and preferred doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
4. While the lamb is grilling, prepare the mint yogurt sauce by combining Greek yogurt, chopped mint, and lemon juice in a small bowl. Season with salt and pepper to taste.
5. Once the lamb chops are cooked to your liking, remove them from the grill and allow them to rest for a few minutes before serving.

Spicy Grilled Lamb Chops with Mint Yogurt Sauce bring a touch of elegance and bold flavors to your Easter braai. The heat from the spices is beautifully balanced by the cooling mint yogurt, offering an unforgettable flavor profile. These lamb chops make a perfect centerpiece for your Easter table, paired with grilled vegetables or a fresh couscous salad for a complete meal that is sure to impress your guests.

Braaied Vegetable Platter with Herb Infused Olive Oil

A Braaied Vegetable Platter is a colorful and healthy addition to your Easter braai. This platter is filled with a variety of vegetables like bell peppers, zucchini, and eggplant, all charred to perfection on the grill. The vegetables are then drizzled with a fragrant herb-infused olive oil, making for a light yet flavorful side dish that complements your main courses beautifully.

Ingredients:

• 2 zucchinis, sliced into thick rounds
• 2 bell peppers (red or yellow), cut into chunks
• 1 medium eggplant, sliced into rounds
• 10-12 cherry tomatoes
• ¼ cup olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste

Method:

1. Preheat the braai to medium heat.
2. Prepare the vegetables: drizzle the zucchini, bell peppers, eggplant, and cherry tomatoes with olive oil and season with salt and pepper.
3. Place the vegetables on the grill, ensuring they are evenly spaced. Grill for 3-4 minutes per side until they have nice grill marks and are tender, but not overcooked.
4. In a small bowl, mix olive oil with rosemary, thyme, garlic, salt, and pepper to make the herb-infused oil.
5. Once the vegetables are grilled, arrange them on a platter and drizzle generously with the herb-infused olive oil.
6. Garnish with extra fresh herbs if desired, and serve immediately.

The Braaied Vegetable Platter is a visually stunning and nutritious addition to any Easter braai. The charred, smoky vegetables combined with the aromatic herb-infused olive oil provide a delightful contrast of textures and flavors. Whether served as a side dish or a light main course, this platter is versatile, healthy, and sure to satisfy vegetarians and meat lovers alike. It’s an easy yet impressive way to elevate your Easter meal, offering a fresh, Mediterranean-inspired touch to your celebration.

Grilled Shrimp Skewers with Lemon and Garlic Butter

These Grilled Shrimp Skewers are a fantastic choice for Easter braai, offering a light and flavorful dish that is easy to prepare. The shrimp are marinated in a zesty lemon and garlic butter sauce, then grilled to perfection, creating a dish that’s tender, juicy, and packed with fresh flavors. The smoky grill flavor enhances the shrimp, making them a great appetizer or main course for your Easter feast.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Wooden or metal skewers

Method:

1. In a bowl, combine melted butter, olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, salt, and pepper.
2. Add the shrimp to the marinade, tossing to coat evenly. Let the shrimp marinate for 15-30 minutes in the refrigerator.
3. Preheat the grill to medium-high heat.
4. Thread the shrimp onto skewers, being careful not to overcrowd them.
5. Grill the shrimp for 2-3 minutes on each side until they turn pink and opaque, with a slight char on the outside.
6. Remove from the grill and garnish with freshly chopped parsley.

These Grilled Shrimp Skewers with Lemon and Garlic Butter are perfect for Easter, offering a fresh and vibrant flavor profile that is sure to delight. The combination of garlic, butter, and lemon complements the shrimp beautifully, while the smokiness from the grill adds an extra layer of depth. This dish is not only quick and easy to prepare, but it also makes a stunning addition to your Easter braai, whether served as an appetizer or a main course alongside salads or roasted potatoes.

Braai-Roasted Corn on the Cob with Parmesan and Chili Butter

Corn on the cob is a classic braai side dish, and this version takes it to the next level. The corn is grilled to perfection and slathered with a spicy, savory butter made with Parmesan, chili flakes, and a touch of garlic. The combination of charred corn and the rich, flavorful butter creates an irresistible side that pairs beautifully with any braai main course.

Ingredients:

• 6 fresh corn on the cob, husked
• 4 tablespoons unsalted butter, softened
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon chili flakes (adjust to taste)
• 1 garlic clove, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Method:

1. Preheat the grill to medium-high heat.
2. Place the corn directly on the grill, turning every 2-3 minutes, until the kernels are golden brown and slightly charred, about 10-12 minutes.
3. While the corn is grilling, prepare the chili Parmesan butter. In a bowl, combine softened butter, grated Parmesan, chili flakes, minced garlic, salt, and pepper.
4. Once the corn is done grilling, remove it from the heat and immediately brush with the chili Parmesan butter, ensuring each cob is generously coated.
5. Garnish with freshly chopped parsley before serving.

Braaied Corn on the Cob with Parmesan and Chili Butter is a vibrant and flavorful side dish that elevates your Easter braai experience. The combination of creamy Parmesan, spicy chili, and the sweet, smoky corn creates a perfect balance of flavors. This dish is easy to prepare and adds a fun, interactive element to your braai, as guests can grab a cob and enjoy it with their favorite grilled meats. It’s an unforgettable side that will have everyone reaching for more.

Grilled Pineapple with Cinnamon and Brown Sugar Glaze

For a sweet and tropical twist to your Easter braai, try Grilled Pineapple with Cinnamon and Brown Sugar Glaze. The caramelized exterior of the pineapple, enhanced by the sweetness of brown sugar and the warmth of cinnamon, creates a simple yet indulgent dessert that everyone will love. This dish offers a perfect balance of flavors and textures, with the smoky grill flavor adding depth to the natural sweetness of the pineapple.

Ingredients:

• 1 fresh pineapple, peeled, cored, and sliced into rings
• 2 tablespoons unsalted butter, melted
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt
• 2 tablespoons honey (optional, for extra sweetness)
• Fresh mint leaves, for garnish

Method:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix the melted butter, brown sugar, cinnamon, and a pinch of salt. Optionally, add honey for extra sweetness.
3. Brush the pineapple slices with the cinnamon brown sugar glaze on both sides.
4. Place the pineapple slices on the grill and cook for 3-4 minutes on each side, until grill marks form and the sugar begins to caramelize.
5. Remove the pineapple from the grill and serve warm, garnished with fresh mint leaves.

Grilled Pineapple with Cinnamon and Brown Sugar Glaze is the perfect way to end your Easter braai on a sweet note. The caramelized pineapple with its smoky char pairs wonderfully with the cinnamon and brown sugar glaze, creating a tropical dessert that feels both comforting and exotic. It’s a quick and easy treat that can be prepared while you’re grilling the main course, making it an ideal dessert for a relaxed, enjoyable Easter celebration. The addition of mint leaves adds a refreshing touch to the warm, sweet fruit, completing this delicious and vibrant dish.

Spicy Grilled Steak with Chimichurri Sauce

Recipe Summary: this Spicy Grilled Steak with Chimichurri Sauce takes it to the next level. The bold flavors of the spicy steak rub are beautifully balanced by the tangy, herbaceous chimichurri sauce, making this a dish that’s sure to impress your guests. Whether served as a main or sliced and served with sides, it’s a guaranteed crowd-pleaser.

Ingredients:

• 4 boneless rib-eye or sirloin steaks (about 1-inch thick)
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon cayenne pepper
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup fresh parsley, chopped
• 2 tablespoons fresh oregano, chopped
• 3 garlic cloves, minced
• 2 tablespoons red wine vinegar
• ½ cup olive oil
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

Method:

1. Preheat the braai to high heat.
2. In a small bowl, combine smoked paprika, chili powder, cayenne pepper, garlic powder, salt, and pepper. Rub this spice mixture all over the steaks, ensuring an even coating.
3. For the chimichurri sauce, combine parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Stir until well mixed and set aside.
4. Grill the steaks for 4-5 minutes per side for medium-rare (or longer for your preferred doneness).
5. Let the steaks rest for 5 minutes before serving.
6. Drizzle the chimichurri sauce over the steaks or serve on the side for dipping.

Spicy Grilled Steak with Chimichurri Sauce is a flavorful and satisfying dish that’s perfect for a special Easter braai. The spiced rub on the steak provides a smoky, spicy kick, while the chimichurri sauce adds a burst of freshness with its herb-packed and tangy profile. This steak dish is sure to be the centerpiece of your meal, offering bold flavors that are both comforting and exciting. Serve it with grilled vegetables or roasted potatoes for a complete meal your guests will rave about.

Braaied Sweet Potato Wedges with Garlic and Rosemary

These Braaied Sweet Potato Wedges with Garlic and Rosemary are a simple yet flavorful side dish that adds a healthy and hearty component to your Easter braai. The sweet potatoes are seasoned with fragrant rosemary, garlic, and olive oil, then grilled to perfection for a crispy, caramelized exterior and soft, tender interior. It’s an easy-to-make side that pairs well with grilled meats and other traditional Easter dishes.

Ingredients:

• 4 medium sweet potatoes, cut into wedges
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped
• Salt and pepper, to taste
• 1 teaspoon paprika (optional, for extra flavor)

Method:

1. Preheat the braai to medium-high heat.
2. In a large bowl, toss the sweet potato wedges with olive oil, minced garlic, rosemary, salt, pepper, and paprika until evenly coated.
3. Place the sweet potato wedges on the grill, ensuring they are arranged in a single layer.
4. Grill the wedges for 10-12 minutes, turning occasionally, until the potatoes are crispy on the outside and tender on the inside.
5. Remove from the grill and serve immediately.

Braaied Sweet Potato Wedges with Garlic and Rosemary are a delicious and healthy addition to your Easter braai. The natural sweetness of the potatoes combined with the savory garlic and aromatic rosemary creates a perfectly balanced flavor profile. These wedges are versatile and can be served alongside steaks, chicken, or even grilled fish. They are a simple yet flavorful side that will leave your guests asking for seconds. Plus, they’re easy to prepare and cook, making them an ideal choice for a laid-back Easter gathering.

Grilled Vegetable and Halloumi Skewers

Grilled Vegetable and Halloumi Skewers are an excellent option for both vegetarians and meat lovers at your Easter braai. The skewers are packed with vibrant, charred vegetables like bell peppers, zucchini, and mushrooms, paired with the rich, salty flavor of halloumi cheese. Grilled to perfection and drizzled with a tangy herb dressing, these skewers are a fresh and satisfying addition to your Easter spread.

Ingredients:

• 1 block of halloumi cheese, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into thick rounds
• 8-10 button mushrooms, whole or halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh basil or parsley, for garnish

Method:

1. Preheat the grill to medium-high heat.
2. Thread the halloumi cubes, bell peppers, zucchini, and mushrooms onto skewers, alternating the ingredients.
3. In a small bowl, mix olive oil, oregano, garlic powder, salt, and pepper. Brush the skewers generously with the seasoning mix.
4. Grill the skewers for 3-4 minutes per side, turning until the vegetables are tender and slightly charred, and the halloumi is golden brown and crispy on the outside.
5. Once cooked, drizzle the skewers with lemon juice and garnish with fresh basil or parsley before serving.

Grilled Vegetable and Halloumi Skewers are a colorful, flavorful addition to your Easter braai that’s sure to please all your guests. The savory, crispy halloumi perfectly complements the smoky, charred vegetables, while the lemon dressing adds a bright and refreshing finish. These skewers are a great side dish for meats, or they can be enjoyed as a light main course. They’re a perfect balance of textures and flavors, offering a healthy and satisfying option for your Easter spread. These skewers are easy to make and pack a punch of flavor in every bite.

Braaied Chicken Thighs with Lemon and Herb Marinade

Braaied Chicken Thighs with Lemon and Herb Marinade are a simple yet flavorful dish that will be a hit at your Easter braai. The chicken thighs are marinated in a zesty combination of lemon, garlic, and fresh herbs, resulting in a juicy and aromatic dish. Grilled over the coals, the skin becomes wonderfully crispy, while the meat stays tender and succulent. This dish is perfect for those who love a balance of tangy and savory flavors.

Ingredients:

• 8 chicken thighs, bone-in, skin-on
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, for garnish

Method:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, Dijon mustard, salt, and pepper.
2. Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 2 hours, or overnight for more flavor.
3. Preheat the grill to medium-high heat.
4. Grill the chicken thighs skin-side down for 6-8 minutes, then flip and cook for another 6-8 minutes until the internal temperature reaches 75°C (165°F).
5. Remove the chicken from the grill and let it rest for 5 minutes.
6. Garnish with freshly chopped parsley before serving.

Braaied Chicken Thighs with Lemon and Herb Marinade bring a refreshing citrusy zing combined with the aromatic herbs, creating a truly delicious and satisfying dish. The lemon and herbs infuse the chicken with wonderful flavors, and the grilling adds that smoky touch that makes every bite irresistible. This dish pairs perfectly with a fresh salad or roasted vegetables, and its juicy texture will make it the star of your Easter braai.

Grilled Lamb Chops with Mint Yogurt Sauce

Lamb chops are a classic Easter braai favorite, and this recipe for Grilled Lamb Chops with Mint Yogurt Sauce gives them an extra layer of flavor. The lamb is marinated with garlic, rosemary, and olive oil, creating a rich, savory base. Once grilled, the chops are served with a cooling mint yogurt sauce that balances the richness of the meat. This dish is ideal for an Easter celebration, offering sophistication and a delightful combination of flavors.

Ingredients:

• 8 lamb chops, bone-in
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• 1 cup plain Greek yogurt
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Method:

1. In a small bowl, combine olive oil, garlic, rosemary, lemon juice, salt, and pepper. Rub the mixture over the lamb chops, ensuring they are well-coated. Marinate for at least 30 minutes, or up to 2 hours in the fridge.
2. For the mint yogurt sauce, mix the Greek yogurt, fresh mint, lemon juice, salt, and pepper in a bowl. Refrigerate until ready to serve.
3. Preheat the braai to medium-high heat.
4. Grill the lamb chops for about 4-5 minutes per side, or until they reach your desired doneness (medium-rare to medium is ideal).
5. Remove the lamb from the grill and let it rest for 5 minutes before serving.
6. Serve the lamb chops with a generous dollop of mint yogurt sauce.

Grilled Lamb Chops with Mint Yogurt Sauce bring a perfect balance of savory and refreshing flavors, making them a wonderful addition to your Easter braai. The marinade enhances the rich flavor of the lamb, while the mint yogurt sauce provides a cooling contrast that lightens the dish. These lamb chops are ideal for serving with sides like couscous or grilled vegetables, and the combination of herbs, garlic, and yogurt will leave your guests wanting more.

Grilled Corn on the Cob with Chili Lime Butter

Grilled Corn on the Cob with Chili Lime Butter is a delicious and vibrant side dish that’s both easy to prepare and bursting with flavor. The corn is charred to perfection on the grill, and the addition of a spicy, tangy chili lime butter takes this classic dish to new heights. It’s a perfect accompaniment to grilled meats, adding a sweet and savory element that everyone will enjoy.

Ingredients

• 6 ears of corn, husked
• 4 tablespoons unsalted butter, softened
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Zest of 1 lime
• Juice of 1 lime
• 1 clove garlic, minced
• Salt, to taste
• Fresh cilantro, chopped (for garnish)

Method:

1. Preheat the grill to medium-high heat.
2. Place the corn directly on the grill and cook for 10-12 minutes, turning every 2-3 minutes, until the corn is evenly charred and tender.
3. While the corn is grilling, prepare the chili lime butter. In a bowl, combine the softened butter, chili powder, smoked paprika, lime zest, lime juice, minced garlic, and salt. Stir until well combined.
4. Once the corn is grilled, remove it from the heat and brush the chili lime butter over the corn, ensuring an even coating.
5. Garnish with fresh cilantro and serve immediately.

Grilled Corn on the Cob with Chili Lime Butter is a flavorful side that complements any Easter braai. The charred sweetness of the corn pairs beautifully with the zesty, spicy butter, offering a delightful contrast of flavors. This dish is incredibly simple to make, yet it adds a refreshing, bold twist to the usual grilled sides. Whether you serve it with meats or enjoy it on its own, this corn recipe will quickly become a favorite at your Easter braai.

Grilled Beef Ribs with Sweet and Smoky BBQ Sauce

Grilled Beef Ribs with Sweet and Smoky BBQ Sauce are the ultimate crowd-pleaser for any Easter braai. The tender beef ribs are slow-cooked over the grill, absorbing the smoky flavor, then brushed with a homemade BBQ sauce that is sweet, tangy, and just the right amount of smoky. The caramelized glaze adds a beautiful finish, making each bite succulent and satisfying. Perfect for a larger gathering, these ribs will quickly become the centerpiece of your feast.

Ingredients:

• 2 racks of beef ribs
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)

Method:

1. Preheat your grill to a medium-low heat (about 150°C or 300°F). Place the beef ribs on a large baking sheet and rub them with olive oil, salt, and pepper.
2. For the BBQ sauce, combine ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, chili powder, and cayenne pepper in a saucepan. Cook over medium heat, stirring occasionally, until the sauce thickens, about 10-15 minutes.
3. Place the ribs on the grill, bone-side down, and cook over indirect heat for about 2.5 to 3 hours, turning occasionally and basting with the BBQ sauce during the last 30 minutes of grilling.
4. Once the ribs are tender and the sauce has caramelized, remove them from the grill and let them rest for 5-10 minutes before slicing.
5. Serve the ribs with additional BBQ sauce on the side.

Grilled Beef Ribs with Sweet and Smoky BBQ Sauce are a perfect choice for those who enjoy bold, hearty flavors. The combination of tender beef and tangy-sweet BBQ sauce is irresistible, and the grilling process infuses the meat with smoky goodness. These ribs are ideal for an Easter feast, paired with sides like coleslaw, grilled vegetables, or baked potatoes, ensuring a filling and flavorful meal that will delight your guests.

Grilled Shrimp Skewers with Garlic Butter and Lemon

Grilled Shrimp Skewers with Garlic Butter and Lemon are a light yet flavorful addition to your Easter braai spread. The shrimp are marinated in a delicious mixture of garlic, lemon, and herbs, then grilled until tender and perfectly charred. The garlic butter adds richness and depth, while the lemon provides a zesty freshness that balances the dish. These shrimp skewers are quick to prepare, making them an excellent option for a fast yet impressive Easter appetizer or side dish.

Ingredients:

• 1 kg large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped
• Zest and juice of 1 lemon
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 4 tablespoons unsalted butter, melted

Method:

1. In a bowl, combine olive oil, minced garlic, parsley, lemon zest, lemon juice, smoked paprika, salt, and pepper.
2. Add the shrimp to the bowl and toss to coat. Cover and refrigerate for 30 minutes to 1 hour to marinate.
3. Preheat your grill to medium-high heat.
4. Thread the marinated shrimp onto skewers, ensuring they are evenly spaced.
5. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque, basting with melted butter during the last minute of grilling.
6. Remove the shrimp from the skewers and serve immediately, garnished with extra lemon wedges and chopped parsley.

Grilled Shrimp Skewers with Garlic Butter and Lemon are a wonderfully flavorful and light dish that adds a touch of elegance to your Easter braai. The combination of smoky grilled shrimp with rich garlic butter and tangy lemon is both refreshing and indulgent. These skewers are perfect as a starter, side dish, or main course when served with rice or a salad. They offer a delicious and healthy alternative for guests who prefer seafood, making them a versatile addition to your Easter feast.

Braaied Vegetable Platter with Basil Pesto

A Braaied Vegetable Platter with Basil Pesto is a vibrant and wholesome option to balance out the rich meats at your Easter braai. A variety of vegetables—such as bell peppers, zucchini, aubergine, and cherry tomatoes—are lightly charred on the grill to bring out their natural sweetness. Served with a fresh and fragrant basil pesto drizzle, this dish offers a medley of flavors that everyone can enjoy. It’s perfect for vegetarians or as a side dish for any grilled meat.

Ingredients:

• 2 red bell peppers, halved and seeded
• 2 zucchinis, sliced lengthwise
• 1 medium aubergine (eggplant), sliced
• 1 cup cherry tomatoes
• Olive oil, for grilling
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

For the Basil Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup olive oil
• Salt and pepper, to taste

Method:

1. Preheat the grill to medium-high heat.
2. Brush the vegetables with olive oil and season with salt and pepper.
3. Grill the vegetables in batches, turning occasionally, for about 5-7 minutes per side, or until they are charred and tender.
4. While the vegetables are grilling, prepare the basil pesto. In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, olive oil, salt, and pepper. Process until smooth.
5. Once the vegetables are done, arrange them on a platter and drizzle with the fresh basil pesto.
6. Garnish with extra basil leaves before serving.

The Braaied Vegetable Platter with Basil Pesto is a delicious and healthy side dish that adds color and freshness to your Easter braai. The smoky char from the grill brings out the natural sweetness of the vegetables, while the basil pesto adds a bright and aromatic finishing touch. This dish is ideal for vegetarians or anyone looking to enjoy a lighter, vibrant addition to their meal. Paired with grilled meats or served on its own, it’s a wonderful way to celebrate the season with wholesome flavors.

Note: More recipes are coming soon!