Vegetables
Below are the best recipes for making Roasted Vegetables
Garlic Potatoes
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Garlic Parmesan Braai Potatoes
Ingredients
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1–1.5 kg baby potatoes (or medium potatoes halved)
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4–6 cloves garlic, finely chopped or crushed
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3–4 tbsp olive oil (or melted butter for richer flavour)
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1 tsp coarse salt
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1 tsp black pepper
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1 tsp mixed herbs
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1 tsp smoked paprika (optional but highly recommended)
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½ tsp dried oregano or thyme
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½ cup finely grated parmesan cheese
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Fresh parsley, chopped (for garnish)
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Optional: squeeze of lemon juice
Method
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1. Parboil the potatoes
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Boil potatoes in salted water for about 10–12 minutes until just tender (not falling apart).
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Drain and let them steam dry—this helps them crisp up later.
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2. Rough them up
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Lightly shake or press the potatoes to rough up the edges.
This is key for that crispy, golden finish on the braai.
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3. Season
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In a bowl, toss potatoes with:
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Olive oil or butter
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Garlic
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Mixed Herbs
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Salt & pepper
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Smoked paprika
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Herbs
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Make sure everything is well coated.
4. Braai on the Charkii
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Place potatoes in a cast iron pan, grid basket, or foil tray.
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Cook over medium coals, not direct blazing heat.
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Turn occasionally for 20–30 minutes until crispy and golden.
Tip: Move coals around for even heat—Charkii control is your secret weapon here.
5. Finish with parmesan
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Once crispy and cooked through:
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Sprinkle parmesan over the hot potatoes
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Let it melt slightly into the potatoes (you can close the lid briefly if using one)
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Optional: Add a small squeeze of lemon juice to brighten everything.
6. Serve
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Finish with fresh parsley
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Serve hot straight off the braai
Extra Charkii Upgrade Tips
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Add a knob of butter right at the end for extra richness
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Toss in crispy bacon bits for a next-level side
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For more smoke flavour, cook in a closed Charkii for a few minutes at the end
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Pepper Mushrooms
Creamy Pepper Mushroom Sauce
Ingredients
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250–300 g mushrooms (button or portobello), sliced
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2 tbsp butter
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1 tbsp oil
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3 cloves garlic, finely chopped
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1 small onion, finely diced
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1 tsp cracked black pepper (adjust to taste)
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½ tsp smoked paprika
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½ cup fresh cream
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¼ cup beef stock (or chicken stock)
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2 tbsp grated parmesan cheese
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Salt to taste
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Optional: splash of brandy or white wine
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Optional: fresh parsley, chopped
Method (On the Charkii Braai)
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1. Get your pan braai-ready
Place a cast iron pan on medium heat over the coals. You want steady heat—not raging flames.
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2. Build your base flavour
Add oil and butter. Once melted, throw in onions and cook until soft and slightly golden. Add garlic and cook for 30 seconds until fragrant.
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3. Mushrooms = flavour bomb
Add mushrooms and spread them out. Let them sit undisturbed for a bit to get a good sear.
Stir occasionally until they’re browned and slightly crispy on the edges.
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4. Add the kick
Sprinkle in cracked black pepper and smoked paprika. Stir through.
Optional pro move: Deglaze with a splash of brandy or wine and let it burn off slightly for depth.
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5. Make it creamy
Pour in stock and let it reduce slightly. Then add the cream and stir gently.
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6. Finish strong
Add parmesan and let the sauce thicken. Taste and adjust salt and pepper.
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7. Serve hot off the fire
Sprinkle fresh parsley over the top and serve immediately.
Braai Tips (This is where you level up)
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Don’t overcrowd the pan—mushrooms must fry, not steam
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Keep the pan moving between hotter and cooler spots on the Charkii
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Use coarse cracked pepper for that proper steakhouse bite
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Let the sauce thicken naturally—don’t rush it
Perfect With:
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Ribeye or sirloin steak
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Lamb chops
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Braaied chicken
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Toasted braai bread
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Asparagus
Charred Asparagus with Lemon Butter & Smokey Spice
Ingredients
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2 bunches fresh asparagus (woody ends trimmed)
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2–3 tbsp melted butter or olive oil
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1 tsp smoked paprika (or your favourite Charkii smokey spice blend)
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½ tsp garlic powder
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1 tbsp mixed herbs
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Salt & freshly ground black pepper
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Zest of 1 lemon
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Juice of ½ lemon
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Optional: grated Parmesan or crumbled feta
Method
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1. Prep the asparagus
Wash and trim the woody ends. Keep the spears whole for best results on the braai.
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2. Season well
In a bowl, toss the asparagus with melted butter (or oil), smoked paprika, mixed herbs, garlic powder, salt, and pepper. Make sure every spear is coated.
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3. Get your Charkii ready
Build a medium heat zone—you don’t want flames licking the asparagus, just steady heat and light smoke.
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4. Braai to perfection
Place the asparagus directly on the grid perpendicular to the bars or use a grill basket.
Turn every 1–2 minutes for even charring.
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Cook time: 5–8 minutes
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You’re looking for: slight char, bright green colour, still a bit of crunch
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5. Finish with brightness
Remove from the heat and immediately:
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Sprinkle over lemon zest
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Squeeze fresh lemon juice
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Optional: add Parmesan or feta for richness
Pro Tips (Charkii Style)
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Don’t overcook—mushy asparagus kills the vibe
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A touch of wood chips (like apple or hickory) adds next-level smoke
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For extra flavour: wrap a few spears in thin bacon slices and braai alongside
Optional Upgrade: Garlic Butter Glaze
Melt butter with crushed garlic and a pinch of chilli flakes, then brush over the asparagus in the last minute on the fire.
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Spicy Mixed Vegetables
​ Spicy Braai Mixed Vegetables
Ingredients
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1 red capsicum, sliced
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1 yellow capsicum, sliced
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1 zucchini, thick rounds or strips
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1 red onion, cut into wedges
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1 cup mushrooms (halved)
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1 cup broccoli florets
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1–2 fresh chillies (red or green), finely sliced
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3 cloves garlic, crushed
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3 tbsp olive oil
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1 tsp smoked paprika
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1 tsp chilli flakes (adjust to taste)
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1 tsp ground cumin
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½ tsp ground coriander
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Salt & freshly cracked black pepper
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Juice of ½ lemon
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Optional: crumbled feta or grated parmesan to finish
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Fresh coriander or parsley for garnish
Method (Charkii Braai Style)
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1. Prep the Veg
Cut everything chunky—not too small—so it holds up over the fire without burning too quickly.
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2. Make the Spicy Marinade
In a large bowl, mix:
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Olive oil
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Garlic
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Fresh chilli
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Smoked paprika, cumin, coriander
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Chilli flakes
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Salt & pepper
Toss all the vegetables through until well coated.
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3. Braai Setup
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Aim for medium heat (not roaring flames—veg burns fast)
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Use a grill basket, cast iron pan, or foil tray for best control
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4. Cook Over the Coals
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Place veg over the fire
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Turn regularly to get even charring
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Cook for about 10–15 minutes, until:
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Edges are nicely charred
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Veg is tender but still has bite
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5. Finish Strong
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Squeeze fresh lemon juice over the hot veg
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Optional: sprinkle feta or parmesan
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Garnish with fresh herbs
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Pro Braai Tips
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Add a knob of butter in the last 2 minutes for extra richness
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Throw in cherry tomatoes at the end so they blister, not collapse
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Want more heat? Add a dash of peri-peri sauce right before serving
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A light drizzle of honey balances the spice beautifully
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Serving Ideas
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Perfect side for lamb chops, steak, or boerewors
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Toss leftovers into a wrap with grilled meat
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Serve on toasted bread with a smear of hummus
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Mielies (corn)
Charkii Braai Fire-Roasted Corn (Next Level)
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Ingredients
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Fresh mielies (corn), halved
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Butter (softened)
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Olive oil (light coating)
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Coarse salt
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Freshly cracked black pepper
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Optional flavour upgrades (highly recommended):
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Smoked paprika or braai spice
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Crushed garlic or garlic powder
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Fresh parsley or coriander (chopped)
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Lemon or lime wedges
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Grated parmesan or feta
Method
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1. Prep the Corn Properly
Instead of just butter, lightly coat the mielies with olive oil first — this helps prevent burning and promotes even charring.
Then rub with butter and season with:
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Salt
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Pepper
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Optional spices (smoked paprika + garlic = magic on a braai)
2. Set Up Your Charkii Heat Zones
This is where most people miss out.
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Medium heat zone: for cooking through
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Hot zone: for finishing and charring
Keep your coals spread so you can move the corn as needed—Charkii control is everything.
3. Braai Like a Pro
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Place corn on the medium heat first
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Turn every 1–2 minutes
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Let it slowly cook for 10–15 minutes until tender
Then:
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Move to hot coals for a quick char
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Rotate fast to get those smoky blistered spots (don’t walk away here)
4. Finish Strong (Game-Changer Step)
Take off the fire and immediately:
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Add another light smear of butter
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Squeeze fresh lemon/lime over
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Sprinkle herbs or cheese
Pro Tips
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Don’t rush it — low & slow first, then char
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Leave some husk on (optional) and soak in water beforehand for a smoky-steamed effect
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Want next-level flavour? Wrap in foil with butter + garlic for the first stage, then unwrap and char
Flavour Combos to Try
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Smoky Braai: butter + smoked paprika + lemon
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Garlic Herb: butter + garlic + parsley
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Cheesy Fire Corn: butter + feta/parmesan + black pepper
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Eggplant
Charkii Spanish Herb Eggplant
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Ingredients
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2 medium eggplants
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3 tbsp olive oil
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1 tsp mixed herbs
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1 tsp Spanish spice
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1 tsp sea salt
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½ tsp cracked black pepper
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Optional: squeeze of lemon juice
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Optional garnish: chopped parsley or feta
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Method
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Slice the eggplants into thick rounds or lengthwise strips about 1.5 cm thick.
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Sprinkle lightly with salt and let them sit for 10–15 minutes to remove bitterness. Pat dry with paper towel.
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In a bowl, mix:
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Olive oil
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Mixed herbs
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Spanish spice
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Black pepper
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Brush both sides of the eggplant generously with the seasoned oil mixture.
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Place directly onto a medium-hot Charkii braai grill.
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Cook for about 4–5 minutes per side until:
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soft inside
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nicely charred
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golden around the edges
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Finish with a small squeeze of lemon juice and garnish if desired.
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​​Serving Ideas
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Serve alongside lamb cutlets or steak
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Add to wraps or burgers
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Top with feta and toasted pine nuts for a lighter meal
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Charkii Braai Tip
Eggplant absorbs oil quickly, so brush lightly at first and add more during cooking if needed. A medium heat gives the best smoky flavour without burning the spices.