How To Make This Easy Classic Homemade Braai Marinade.

Included in this recipe, some different grilling methods that would work well with your marinated meat or vegetables using the sauce you prepared

Inspired by the rich, smoky undertones of traditional Braai sauces, this recipe blends spice, umami, and sweetness for a marinade that penetrates deeply into your meat of choice. It’s the kind of sauce that turns ordinary chops, ribs, or steaks into something memorable.

There’s nothing quite like gathering around the fire for a weekend braai—especially when you’ve got a marinade that’s been doing the heavy lifting overnight. This homemade braai marinade combines pantry staples with fresh aromatics for a deeply layered flavour that brings out the best in your grill. Make it ahead, marinate overnight, and serve up smoky perfection.

For Red Meat Lovers (Steak, Chops, Ribs)

🔥 Intro:

When it comes to steak, lamb chops, or ribs on the braai, bold, smoky flavour is a must. This marinade is tailored specifically for red meat, combining umami-rich mushrooms with spices and acidity to tenderize and flavour every bite. Let it do its magic overnight for juicy, caramelised perfection over the coals.

✅ Adjustments:

• Keep original ingredients as-is for maximum flavour.
• Optional: Add 1 tsp smoked paprika or chipotle paste for added depth.

💡 Tip:

For steaks, blot off excess marinade before grilling to get a beautiful sear.

Vegetarian/Vegan Braai Marinade

🌱 Intro:

Braais aren’t just for meat-lovers! This vegan-friendly marinade brings layers of flavour to plant-based proteins like tofu, mushrooms, eggplant, and veggie skewers. It’s deeply savoury, a little sweet, and loaded with umami—perfect for bringing excitement to your next fire-cooked meal.

✅ Adjustments:

• Omit Worcestershire sauce (unless using a vegan version).
• Ensure ketchup and soy sauce are vegan.
• Replace liquid pectin with 1 tbsp cornstarch mixed into 2 tbsp water if needed for thickness.

💡 Tip:

Use this marinade on large mushrooms or thick slices of aubergine, and grill until deeply charred.

Low-Sugar / Diabetic-Friendly Braai Marinade

🧂 Intro:

Looking to keep things light without sacrificing flavour? This low-sugar marinade brings a punch of taste with no added sugars. Perfect for health-conscious grillers, it keeps the tang and spice, leaving the sweetness behind—but not the flavour.

✅ Adjustments:

• Replace 3 tbsp brown sugar with 1 tbsp sugar-free sweetener (e.g., erythritol or stevia blend).
• Double the mushrooms for enhanced umami.
• Optional: Add a dash of balsamic vinegar for natural sweetness.

💡 Tip:

Taste before adding extra salt—sugar-free versions often accentuate saltiness.

Ingredients:

• 1 cup ketchup
• ½ cup onion minced
• ⅓ cup lemon juice
• ¼ cup Worcestershire sauce
• ¼ cup white wine vinegar
• ¼ cup water
• 6 cloves garlic minced
• 1 shallot finely chopped
• 4 large mushrooms chopped
• 3 tbsp soy sauce
• 3 tbsp brown sugar
• 1 tbsp liquid pectin optional-omit if marinating more than a day in advance
• 1 tsp dry mustard
• ¼ tsp onion powder
• ¼ tsp ground cloves
• ¼ tsp ground cinnamon

Instructions:

• Combine all ingredients in a blender or food processor and blend until smooth.
• Pour the mixture into a saucepan and simmer over medium heat for 20 minutes, stirring occasionally.
• Remove from heat and let cool completely before transferring to an airtight container.
• Store in the refrigerator for up to one week.

Tips:

• Marinate meat in the fridge for a minimum of 24 hours before grilling for optimal flavour.
• Allow marinated meat to reach room temperature before placing it on the braai.
• Taste and adjust seasoning after simmering, noting that some ingredients may already add saltiness.

Here are some different grilling methods that would work well with your marinated meat or vegetables using the sauce you prepared:

Direct Grilling

• Method: Cook food directly over high heat (e.g., 400–500°F or 204–260°C) on a preheated grill. Place meat or veggies directly over the flames or hot coals.
• Best For: Thin cuts like steaks, burgers, chicken breasts, shrimp, or sliced vegetables (e.g., zucchini, bell peppers).
• Tips: Turn frequently (every 2–3 minutes) to avoid burning. Total cooking time is typically 5–15 minutes depending on thickness.
• Best For: Thin cuts like steaks, burgers, chicken breasts, shrimp, or sliced vegetables (e.g., zucchini, bell peppers).
• Tips: Turn frequently (every 2–3 minutes) to avoid burning. Total cooking time is typically 5–15 minutes depending on thickness.
• Method: Set up a two-zone fire—hot coals or burners on one side, none on the other. Place food over the cooler side, away from direct heat, and close the lid.
• Best For: Larger cuts like whole chickens, pork ribs, or roasts, or marinated tofu. Cooking time is longer, 30–60+ minutes.
• Tips: Use a meat thermometer to check doneness (e.g., 165°F/74°C for chicken). Add wood chips for smoky flavour if desired.

Braai South African Style

• Method: Cook over an open wood or charcoal fire, often with a grid adjusted for height. Start with high heat to sear, then lower the grid for slower cooking.
• Best For: Meats like boerewors, lamb chops, or beef ribs, and grilled corn or mushrooms.
• Tips: A midday braai is perfect. Let the fire burn down to glowing coals for even heat. Baste with your sauce during cooking.

Plank Heading

• Method: Soak a wooden plank (e.g., cedar) in water for 1–2 hours, then place marinated food on it and grill indirectly over medium heat (about 300–350°F or 149–177°C) with the lid closed.
• Best For: Fish, chicken breasts, or vegetables like sweet potatoes.
• Tips: Adds a subtle smoky, woody flavour. Cook for 15–30 minutes, checking for doneness.

Rostering Grilling

• Method: Use a rotisserie attachment to slowly rotate meat over the grill, ensuring even cooking with indirect heat.
• Best For: Whole chickens, pork roasts, or leg of lamb.
• Tips: Tie meat securely and cook for 1–2 hours depending on size, maintaining 325–350°F (163–177°C).

General Tips

• Apply your sauce during the last 5–10 minutes of grilling to prevent burning due to sugar content.
• Use tongs to turn food and a brush for basting.
• Let meat rest for 5–10 minutes after grilling for juicier results.