Welcome to the Lazy Makoti’s mid-week braai

We love to braai, but what if the urge to braai strikes you mid-week? Let the Lazy Makoti show you how to get a braai-feast ready in under an hour. (True story.)


Step 1: Grill the chicken:

Place Woolies Sun-dried Tomato Chicken Espetadas on the braai grid and position 10 cm above moderately hot coals. Braai approximately 40–45 minutes until cooked through, turning occasionally and basting frequently with marinade.

Step 2: make fire-roasted garlic butter

Cut the tip off of a whole garlic head, drizzle with olive oil and sprinkle with salt. Wrap in foil and bake in the outside of the cooler coals until roasted and slighty squishy.

Melt 150 g of butter in a cast iron pan. Carefully remove and squeeze out your sticky sweet garlic cloves, mashing slightly into the butter to release more flavour. Add 10 g of your favourite chopped herbs, like chives and parsley.

Step 3: corn-filled avo boats

To make the corn salsa: Place the 4 corn ears in their husks over the coals for 5–10 minutes, turning occasionally. Then remove the husks and grill as is over the coals until charred. Cut off the cob and combine with 1 red onion, diced, 10 g chopped fresh mint and coriander, 2 sliced fresh chillies and the juice of 1 lime. Season to taste, mix well, and scoop the salsa into avo halves. Drizzle with lime. Arrange on Woolworths Crunchy Summer Salad, and serve.