BBQ Season

Eid Ul Adha was a few weeks ago but with Braai day coming up next week (BBQ day for South Africans) I am sharing my Eid menu and some recipes for you try.

I served BBQ for Eid supper, I marinated all my own meats and cooked all the sides. For the past 2 years I have enjoyed marinating my own meat and now the the pre packed meats are just too sweet for us and not enjoyable. It honestly doesn’t take long to marinate meat for a BBQ.

Small tip from me: Add all your marinate into a zip lock bag, add in the meat and shake till combined. Put the ziplock into the fridge overnight (can be frozen at this point for later use as well) and you will have the most tender meat ever! And this way it also takes up less space in the fridge/freezer.

Below is my full menu and swipe to view more images of the food.


Chicken corn soup served with olive oil breadsticks


Nando’s Chicken

Grilled Chops

Sausage rolls

Burger Bar with home made patties

Salt & Pepper Fillet Steak

Chicken Kebabs

Sticky BBQ Ribs

Served with savoury rice, assorted bread basket, chips, creamy mash potato, penne pasta, baked beans, coleslaw, grilled veggies, trio bean salad and Greek salad.


Assorted pastries & Cake served with Tea

I have shared the 3 bean salad, beef patties and Nando’s Chicken below.

3 Bean Salad

Recipe Credit: Behind Kitchen Doors By Tasneem Patel


1 400g 3 bean can mix (available at most supermarkets)

2 celery sticks

2 spring onions

Handful coriander

1 lemon

Half white onion

Handful parsley

Salt & black pepper

1/4 cup Olive oil

2 teaspoon Oregano


1. Finely chop celery, spring onion, white onion, parsley and coriander

2. Drain the water from the 3 bean can and empty into bowl

3. Add the chopped ingredients and mix with salt and pepper to taste

4. Add olive oil and squeeze 1 lemon

5. Mix and add oregano

6. Add the coriander and parsley and mix.

7. Served chilled

Beef Patties

Recipe Credit : Behind Kitchen Doors By Tasneem Patel

Step 1

Take 1/2 kg beef mince with fat and add to it

1 and 1/2 tablespoon crushed garlic

2 tablespoon Worcestershire sauce

1 teaspoon BBQ spice

1 teaspoon black pepper

2 tablespoon oil

Approx 2 tablespoon chopped onion and salt to taste.

Mix thoroughly with hands.

Step 2

Make patties into 1cm width. Cover with plastic wrap and set into fridge and freezer till ready to cook.

Step 3

Cook you patties on BBQ and brush with BBQ sauce on either side while cooking

Step 4

Serve in a burger with all your favourite toppings

Nando’s Chicken

Recipe Credit: Behind Kitchen Doors By Tasneem Patel

Step 1

Butterfly and clean 1 whole skinned chicken and keep aside

Step 2

In a mixer add 4 birds eye chillies (whole red chillies)

4 cloves garlic

1/3 cup olive oil

2 teaspoon sea salt

4 sprig thyme leaves

Squeeze of half a lemon

Blitz together and throw over the chicken and marinate overnight or for up2 6 hours

Step 3

Empty 1 bottle Nandos in a bowl (I use mild)

Step 4

Grill the chicken skin down for 2 mins

If using oven Pre heated at 180 I used the bbq

Step 5

After 2 mins turn the chicken around and keep basting it with the Nandos sauce turning the chicken around every 15 mins and basting every time

Step 6

Just before removing chicken baste more Nandos sauce, carve and serve