Chef Wendy

For The Love Of Braai

Like most South African women, I married into a family that loves to braai – no matter what the weather! 

My family, on the other hand, would only ever braai on very special occasions.

My dad always used to say how much he hated the smoke and my mother would complain that it took too long for everyone to eat! Needless to say, when we moved into our house last year, our first house-warming gift was a braai from our best friends.

The braai held centre place on our patio and was used every weekend! Until a month ago...

Chester and Cody, our beloved fur-babies, are two incredibly spoilt golden retrievers who are very much a part of our family. On a rainy afternoon, the two of them decided that it would be a great idea to chase each other around the wet, slippery patio. The game ended in a 40 kg golden retriever colliding with the braai at top speed, meaning that there are no more braais to be had.


In lieu of this accident, I decided that I needed to make a swift plan to re-create that beloved, truly South African braai atmosphere. Biltong and chips were bought, a delicious dip was made using cream cheese, chutney, milk and KNORR Brown Onion Soup and I searched through a variety of quick and easy recipes and finally settled on served delicious, flameless kebabs. I made these sweet and sticky chicken sosaties using a KNORR Cook-in-Bag BBQ flavour. They turned out to be an absolute winner and were so simple to prepare!


6 skinless chicken fillets, cubed

1 whole pineapple, diced

KNORR Cook-in-Bag BBQ Flavour


Kebab sticks


  • Preheat your oven to 180°C.
  • Cut the chicken fillet into cubes and thread it onto kebab sticks alternating with pieces of pineapple. 
  • Place the kebab sticks carefully into the cook-in-bag and sprinkle the seasoning over the kebabs together with some chutney. The ends of the kebab sticks do pierce the bag but this doesn't really matter.
  • Cook the sosaties at 180°C in the oven for about 35 minutes and then tear open the top of the bag and cook for a further 10 minutes to brown the chicken.
These kebabs are delicious, tender and sticky – perfect for a home without a braai or as a scrumptious meal on a rainy day. I served the chicken skewers with a creamy bacon, blue cheese and spring onion potato salad – because a chef couldn't possibly serve an ordinary potato salad at a braai!

Alternatively, you could be tempted to search through a variety of salad recipes and find a delicious seasonal salad that suits your own taste buds.