Braai Hub
Cooking times
Braai Times by Cut: Steak, Chops, Wors & Chicken
How long to braai boerewors, steak, lamb chops, sosaties and chicken — with doneness temps.
6 min read · By the Khan's Food butchers
Cooking times cheat sheet
Times are a guide for medium-hot coals and average thickness. Turn regularly and trust a meat thermometer.
| Cut | Heat | Approx. time |
|---|---|---|
| Boerewors | Medium-hot | 15–20 min total, turn often |
| Steak, 2.5 cm (rump/sirloin) | Hot | 3–4 min per side for medium-rare |
| Lamb loin chops | Medium-hot | 8–12 min total |
| Sosaties / kebabs | Medium-hot | 10–15 min, turn every few minutes |
| Chicken pieces (bone-in) | Medium | 35–45 min, turn often |
| Chicken fillets | Medium | 12–16 min total |
| Spatchcock chicken | Medium–low | 45–60 min, mostly bone-side down |
| Burger patties | Medium-hot | 4–5 min per side |
Safe internal temperatures
| Meat | Temperature |
|---|---|
| Beef/lamb rare | 52 °C |
| Beef/lamb medium-rare | 57 °C |
| Beef/lamb medium | 63 °C |
| Mince, wors & burgers | 71 °C |
| Chicken (all) | 75 °C |
Rest your meat
Let steaks and chops rest for 5 minutes off the heat before cutting — the juices settle back into the meat instead of onto the board.
Quick answers
- How long do I braai boerewors?
- About 15–20 minutes over medium-hot coals, turning often. Don't prick it — the juices keep it moist.
- How do I know chicken is cooked?
- Juices run clear and the thickest part reaches 75 °C. There should be no pink near the bone.
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.