Sauces
Braai Sauces & Marinades: Easy Homemade Recipes
Basting sauce, monkey gland, chimichurri and a quick peri-peri — plus when to use each.
6 min read · By the Khan's Food butchers
Classic braai basting sauce
Mix ½ cup tomato sauce, ¼ cup chutney, 2 tbsp Worcestershire sauce, 2 tbsp oil, 1 tbsp brown sugar and 1 crushed garlic clove. Baste chops and chicken in the last few minutes so the sugar doesn't burn.
Monkey gland sauce
Fry 1 chopped onion in butter, add ½ cup chutney, ½ cup tomato sauce, 2 tbsp Worcestershire, 1 tbsp vinegar and a splash of water. Simmer 10 minutes. Serve warm over steak.
Quick peri-peri
Blend 4–6 red chillies, 3 garlic cloves, juice of 1 lemon, ¼ cup oil, 1 tsp paprika and salt. Marinate chicken for 2–4 hours, then baste while it cooks.
Chimichurri
Finely chop a bunch of parsley, 2 garlic cloves, 1 tsp dried oregano and a pinch of chilli flakes. Stir in ½ cup olive oil and 2 tbsp vinegar. Spoon over rested steak.
How long to marinate
| Meat | Time |
|---|---|
| Chicken | 2–12 hours |
| Lamb | 2–8 hours |
| Beef steak | 1–6 hours |
| Kebabs / sosaties | Overnight |
Short on time?
Khan's Food makes its own marinated meats and spice blends in-house — ready to go straight on the fire.
Quick answers
- When should I baste?
- In the last 5–10 minutes of cooking. Sauces with sugar burn quickly over hot coals.
Get the meat sorted
Halaal, SANHA approved and cut by family butchers. Add to your order and collect or get it delivered.
Times and quantities are general guidance — every fire, cut and weather day is different. Use a meat thermometer when in doubt.