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Seafood

  Below are the best recipes for making Seafood

 

Garlic Butter Bug

Apricot Glazed Bug

Chilli & Lemon Bug

Garlic Tiger Prawns

Peri Peri Bug

Charkii Bug

Peri Peri Tiger Prawns

Curried Tiger Prawns

Sticky Honey & Chilli Tiger Prawns

Lemon & Herb Tiger Prawns

Lemon & Garlic  Snapper

Chilli & Garlic Squid

Lemon & Herb Salmon

Maple & Bourbon Salmon

Smoked Paprika & Honey Salmon

Lemon & Dill Salmon

Grilled Octopus

Garlic Bug Tails
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Garlic Bug Tails

Ingredients (Serves 4)

  • 4 large crayfish tails

  • 125g butter

  • 4 cloves garlic, crushed

  • Juice of 1 lemon

  • 2 tbsp chopped parsley

  • 1 tsp coarse salt

  • ½ tsp black pepper

​

Method

  1. Split the crayfish tails lengthwise.

  2. Melt butter and mix with garlic, lemon juice, parsley, salt and pepper.

  3. Brush generously over the flesh.

  4. Braai flesh-side down over medium-hot coals for 3 minutes.

  5. Turn and continue cooking for 5–7 minutes.

  6. Baste repeatedly with remaining butter mixture.

​

Serve With

  • Garlic bread

  • South African potato salad

  • Ice-cold beer or dry white wine

​

​

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Chilli & Lemon Bug
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Chilli & Lemon Bug

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Ingredients

  • 4 crayfish tails

  • 2 tbsp olive oil

  • Juice of 2 lemons

  • 1 tbsp peri-peri sauce

  • 1 tsp paprika

  • 1 tsp ground coriander

  • ½ tsp turmeric

  • Salt and pepper

​

Method

  1. Combine all marinade ingredients.

  2. Coat crayfish tails thoroughly.

  3. Marinate for 30 minutes.

  4. Braai over medium heat for 8–10 minutes.

  5. Baste with leftover marinade while cooking.

​

Charkii Tip

Add a squeeze of fresh lemon just before serving and sprinkle with chopped coriander.​​​

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Peri Peri Bug
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Peri Peri Bug

Ingredients

  • 4 crayfish tails

  • 3 tbsp peri-peri sauce

  • 2 tbsp olive oil

  • 2 cloves garlic

  • Juice of 1 lemon

  • 1 tsp smoked paprika

​

Method

  1. Mix all ingredients into a marinade.

  2. Marinate crayfish for 1 hour.

  3. Braai flesh-side down first.

  4. Cook 8–12 minutes until the flesh turns opaque.

  5. Brush with extra peri-peri sauce before serving.

​

Charkii Pairing

Excellent served with:

  • Braaied mielies (corn)

  • Grilled peppers

  • Fresh sambal​​​

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Charkii Bug
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Charkii Bug

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Ingredients

  • 4 large crayfish tails

  • 100g butter

  • 1 tbsp olive oil

  • 2 garlic cloves, crushed

  • Zest and juice of 1 lemon

  • 1 tsp smoked paprika

  • 1 tsp Charkii braai spice

  • Fresh parsley

​

Method

  1. Split tails and remove the digestive tract.

  2. Combine all remaining ingredients.

  3. Brush generously over the flesh.

  4. Braai over medium-hot coals for 8–10 minutes.

  5. Finish with extra lemon zest and parsley.

​

Presentation

Serve on a wooden board with:

  • Grilled lemon halves

  • Braaied asparagus

  • Fresh rocket salad

  • Crusty bread

​

Braai Tips for Perfect Crayfish

  • Cook over medium coals, not raging heat.

  • Crayfish is done when the flesh is white and firm.

  • Avoid overcooking; it becomes tough quickly.

  • Keep the shell on during cooking to retain moisture.

  • Baste frequently with butter-based marinades.

  • Use Australian rock lobster tails exactly as you would South African crayfish.

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Apricot Glazed Bug
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Apricot Glazed Bug

Ingredients

  • 4 crayfish tails

  • 3 tbsp apricot jam

  • 1 tbsp Worcestershire sauce

  • 1 tbsp lemon juice

  • 1 tbsp melted butter

  • Pinch chilli flakes

​

Method

  1. Mix glaze ingredients.

  2. Braai crayfish for 4 minutes.

  3. Brush with glaze.

  4. Continue braaiing for another 5–6 minutes.

  5. Apply a final coat before serving.

​

Flavour Profile

Sweet, smoky and slightly spicy.

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Garlic Tiger Prawns
Garlic_and_Chilli_Butterflied_Prawns.jpg

Garlic Tiger Prawns

Garlic_and_Chilli_Butterflied_Prawns.jpg
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Ingredients

  • 1 kg large raw tiger prawns (shell-on, butterflied)

  • 100 g butter

  • 4 cloves garlic, crushed

  • 2 tbsp fresh parsley, chopped

  • Juice of 1 lemon

  • 1 tsp sea salt

  • ½ tsp black pepper

​

Method

  1. Mix melted butter, garlic, parsley, lemon juice, salt and pepper.

  2. Butterfly the prawns and brush generously with the garlic butter mixture.

  3. Heat the Charkii Braai to medium-high heat.

  4. Place prawns shell-side down.

  5. Braai for 3–4 minutes.

  6. Turn briefly and cook another minute.

  7. Brush with extra garlic butter before serving.

​

Serve With

  • Braaibroodjies

  • Potato salad

  • Fresh lemon wedges

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Peri Peri Prawns

Peri Peri Prawns

Ingredients

  • 1 kg raw tiger prawns (shell-on, butterflied)

  • 4 tbsp olive oil

  • 2 tbsp peri-peri sauce

  • 1 tbsp paprika

  • 1 tsp chilli flakes

  • 3 cloves garlic, crushed

  • Juice of 1 lemon

  • Salt to taste

​

Method

  1. Combine all marinade ingredients.

  2. Coat prawns thoroughly.

  3. Marinate for 1–2 hours.

  4. Braai over hot coals for 3–4 minutes per side.

  5. Baste continuously with leftover marinade.

​

Serve With

  • Portuguese rolls

  • Fresh salad

  • Ice-cold beer

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Curried Tiger Prawns
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Curried Prawns

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Ingredients

  • 1 kg raw tiger prawns (shell-on, butterflied) 

  • 4 tbsp olive oil

  • 2 tbsp peri-peri sauce

  • 1 tbsp paprika

  • 1 tsp chilli flakes

  • 3 cloves garlic, crushed

  • Juice of 1 lemon

  • Salt to taste

​

Method

  1. Combine all marinade ingredients.

  2. Coat prawns thoroughly.

  3. Marinate for 1–2 hours.

  4. Braai over hot coals for 3–4 minutes per side.

  5. Baste continuously with leftover marinade.

​

Serve With

  • Portuguese rolls

  • Fresh salad

  • Ice-cold beer

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Lemon & Herb Tiger Prawn
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Lemon & Herb Prawns

Ingredients

  • 1 kg tiger prawns

  • 3 tbsp olive oil

  • Zest of 2 lemons

  • Juice of 2 lemons

  • 2 tbsp fresh parsley

  • 1 tbsp fresh thyme

  • 1 tsp sea salt

  • ½ tsp black pepper

​

Method

  1. Combine all marinade ingredients.

  2. Marinate prawns for 30 minutes.

  3. Braai over medium-high heat.

  4. Cook for approximately 3 minutes per side.

  5. Finish with extra lemon juice.

​

Serve With

  • Watermelon & feta salad

  • Braaibroodjies

  • Garlic bread

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Sticky Honey & Chilli Tiger Prawns
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Sticky Honey & Chilli tiger Prawns

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Ingredients

  • 1 kg tiger prawns

  • 4 tbsp honey

  • 2 tbsp sweet chilli sauce

  • 1 tbsp soy sauce

  • 1 tsp crushed garlic

  • Juice of 1 lime

​

Method

  1. Mix all glaze ingredients.

  2. Marinate prawns for 30 minutes.

  3. Braai over medium heat.

  4. Brush continuously during cooking.

  5. Cook until caramelised and slightly charred.

​

Serve With

  • Coleslaw

  • Grilled pineapple

  • Fresh lime wedges

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Lemon & Garlic Snapper
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Lemon & Garlic  Snapper

Snapper is excellent on a South African-style braai because its firm, flaky flesh holds together well over charcoal and absorbs smoky flavours beautifully.

 

Ingredients

  • 1 whole snapper (1.2–1.8kg), cleaned and scaled

  • 100g butter, softened

  • 4 cloves garlic, crushed

  • Zest and juice of 2 lemons

  • 2 tbsp chopped parsley

  • 1 tsp coarse salt

  • 1 tsp black pepper

  • Olive oil

​

Method

  1. Score the fish 3–4 times on each side.

  2. Mix butter, garlic, lemon zest, parsley, salt and pepper.

  3. Rub the cavity and cuts with half the butter mixture.

  4. Lightly oil the skin.

  5. Braai over medium Charkii coals for 8–10 minutes per side.

  6. Baste regularly with the remaining butter.

  7. Finish with fresh lemon juice.

​

Serve With

  • Curried rice

  • Tomato and onion smoor

  • Fresh green salad

​

​

​

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Chilli & Garlic Squid
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Chilli & Garlic Squid

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Grilled-Whole-Squid.jpg

A simple, smoky, flame-kissed squid recipe that lets the charcoal flavour shine while adding a punch of garlic and chilli.

​

Serves 4 people

​

Ingredients

Squid

  • 1 kg cleaned squid tubes and tentacles

  • 2 tbsp olive oil

  • Juice of 1 lemon

​

Chilli & Garlic Marinade

  • 4 cloves garlic, finely minced

  • 2 fresh red chillies, finely chopped

  • 1 tsp chilli flakes

  • 2 tbsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp sea salt

  • ½ tsp black pepper

  • Zest of 1 lemon

  • 2 tbsp fresh parsley, chopped

​

To Finish

  • Lemon wedges

  • Extra chopped parsley

  • Flaky sea salt

​

Preparation

  1. Score the inside of the squid tubes in a criss-cross pattern.

  2. Cut large tubes into manageable serving pieces.

  3. Combine all marinade ingredients in a bowl.

  4. Toss squid with the marinade.

  5. Marinate for 20–30 minutes only. Avoid marinating longer as the acid can start to toughen the squid.

​

Braai Method

Fire

  • Prepare a hot charcoal fire.

  • Cook over medium-high direct heat.

  • Ensure the grid is clean and lightly oiled.

​

Grilling

  1. Place squid directly over the coals.

  2. Grill tubes for 2–3 minutes per side.

  3. Grill tentacles for 3–4 minutes, turning frequently.

  4. Baste lightly with any remaining marinade while cooking.

  5. Remove immediately once the squid turns opaque and lightly charred.

​

Tip: Squid is best either cooked very quickly or very slowly. For this recipe, keep it hot and fast.

​

Serving

Serve straight from the braai with:

  • Grilled lemon halves

  • Charred ciabatta or garlic bread

  • Fresh parsley

  • Extra chilli flakes

  • Cold crisp salad

​

Charkii Braai Chef's Variation

For a signature Charkii flavour, add:

  • 1 tsp smoked chilli seasoning

  • ½ tsp cayenne pepper

  • A small handful of finely chopped coriander

​

This creates a bolder, spicier squid with beautiful smoky heat that pairs perfectly with charcoal cooking.

​

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Lemon & Herb Salmon
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Lemon & Herb Salmon

Ingredients (Serves 4)

  • 4 salmon fillets (180–200g each)

  • 3 tbsp olive oil

  • Juice of 1 lemon

  • 2 cloves garlic, crushed

  • 1 tbsp chopped parsley

  • 1 tsp sea salt

  • ½ tsp black pepper

​

Method

  1. Combine olive oil, lemon juice, garlic, parsley, salt and pepper.

  2. Brush over salmon fillets.

  3. Allow to marinate for 20 minutes.

  4. Braai skin-side down over medium-hot coals.

  5. Cook for 5–6 minutes.

  6. Carefully turn and cook another 2–3 minutes.

  7. Remove when the flesh flakes easily.

​

Serve With

  • Braaied asparagus

  • Charred lemon halves

  • Garlic butter rolls​.​

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Maple Bourbon Salmon
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Maple Bourbon Salmon

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Ingredients

  • 4 salmon fillets

  • 2 tbsp bourbon

  • 2 tbsp maple syrup

  • 1 tbsp soy sauce

  • 1 tbsp olive oil

  • Black pepper

​

Method

  1. Mix glaze ingredients.

  2. Marinate salmon for 30 minutes.

  3. Grill over medium coals.

  4. Cook 5–6 minutes skin-side down.

  5. Turn once and glaze repeatedly.

  6. Remove when lightly caramelised.

​

Serve With

  • Braaied sweet potato

  • Grilled pineapple

Smoked Paprika & Honey Salmon
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Smoked Paprika & Honey Salmon

Ingredients

  • 1 whole salmon

  • 3 tbsp olive oil

  • 2 tbsp honey

  • 1 tbsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • Salt and pepper

​

Method

  1. Mix all ingredients into a paste.

  2. Coat entire salmon thoroughly.

  3. Let rest for 30 minutes.

  4. Braai in a fish basket over indirect heat.

  5. Cook for approximately 40 minutes.

  6. Finish directly over the coals for crispy skin.

​

Serve With

  • Braaied vegetables

  • Fresh lemon wedges

​

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Lemon & Dill Salmon
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Lemon & Dill Salmon

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Ingredients

  • 1 whole side of salmon (1.2–1.8kg)

  • 3 tbsp olive oil

  • 2 lemons, sliced

  • 1 large bunch fresh dill, chopped

  • 2 tsp sea salt

  • 1 tsp cracked black pepper

  • 2 cloves garlic, finely minced

​

Method

  1. Light the Charkii Braai for medium charcoal heat.

  2. Place the salmon skin-side down on a fish basket or grill mat.

  3. Mix olive oil, dill, garlic, salt and pepper.

  4. Spread over the flesh side of the salmon.

  5. Top with lemon slices.

  6. Grill skin-side down with the lid closed for 20–30 minutes, depending on thickness.

  7. Remove when the internal temperature reaches 55–60°C.

  8. Rest for 5 minutes before serving.

​

Serve With

  • Braaied asparagus

  • Charred lemon halves

  • Baby potatoes

​

Grilled Octopus
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Char Grilled Octopus

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This recipe focuses entirely on the braai. The octopus is first tenderized by slow cooking, then finished directly over hot Charkii charcoal for smoky flavor and crispy edges.

​

Ingredients (Serves 4)

​

Octopus

  • 1.5–2 kg whole octopus, cleaned

  • 3 tbsp olive oil

  • 2 tsp sea salt

  • 1 tsp cracked black pepper

​

Braai Marinade

  • 4 tbsp olive oil

  • Juice of 2 lemons

  • 4 garlic cloves, crushed

  • 1 tbsp dried oregano

  • 1 tsp smoked paprika

  • 1 tsp chilli flakes (optional)

​

To Serve

  • Charred lemon halves

  • Fresh parsley

  • Extra virgin olive oil

​

Step 1: Tenderize the Octopus

Place the octopus into a pot with enough water to cover.

Simmer gently for:

  • 60–90 minutes for smaller octopus

  • 90–120 minutes for larger octopus

The octopus is ready when a knife slides easily into the thickest part of a tentacle.

Allow to cool in its cooking liquid.

​

Step 2: Prepare for the Braai

Remove the octopus and pat dry.

Mix:

  • Olive oil

  • Lemon juice

  • Garlic

  • Oregano

  • Smoked paprika

  • Chilli flakes

Coat the octopus thoroughly and marinate for 30–60 minutes.

​

Step 3: Charkii Braai Grilling

Build a hot charcoal fire.

Aim for:

  • High direct heat

  • Clean glowing coals

  • Grill temperature around 250–300°C

Place the octopus directly over the hottest section.

​

Grill:

  • 4–5 minutes per side

  • Turn frequently

You want:

  • Crispy charred edges

  • Light caramelisation

  • Smoky flavour

At the same time place lemon halves cut-side down on the grill.

​

Step 4: Finish

Transfer to a board.

​

Drizzle with:

  • Extra virgin olive oil

  • Fresh lemon juice

  • ​

Sprinkle with:

  • Sea salt

  • Chopped parsley

Slice the tentacles into serving portions.

Charkii Braai Smoke Rub Variation

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For a stronger South African braai flavour, add:

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • ½ tsp coriander powder

  • ½ tsp cumin

  • ½ tsp black pepper

Mix into the marinade before grilling.

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Serving Suggestion

Serve with:

  • Grilled lemon

  • Braaied vegetables

  • Greek salad

  • Garlic butter rolls

  • Chimichurri sauce

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The result is tender octopus with a smoky charcoal crust, bright lemon flavour, and the distinctive taste of a traditional Charkii braai.

 

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