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Cookout time: Make the most of the warmer weather with these outdoor cooking recipes.

Head outdoors for a cookout. These recipes are quick and easy, and most importantly, you can involve the children in the preparation and cooking.

Sweet and fruity chicken kebabs

Makes about 8

  • 1 red pepper
  • a red onion
  • 1 pineapple
  • 2 chicken breasts
  • ½ cup sweet chilli sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil or sesame oil
  • salt and pepper
How to

1. Cut the red pepper, onion, pineapple and chicken into large chunks that are similar in size.
2. Mix the sweet chilli sauce, soy sauce, oil, and salt and pepper to taste in a large bowl.
3. Toss the chicken chunks into the sauce mixture, making sure they are properly coated.
4. Push the chunks of red pepper, onion, pineapple and chicken onto skewers.
5. Place the skewers under the grill or on the braai, then cook until it’s done according to the way you like it.

Tip: Soak wooden skewers in hot water before using them to prevent them from burning in the heat before the food is cooked.

Toasted sarmies

The first night at your camping destination is always loads of work for moms and dads. Setting up tents and getting settled always takes a while and meanwhile the children get hungry. So, I find these toasted sarmies wonderful for the first cookout of your camping adventure because you can fill them with anything and, most importantly, they only take five to six minutes to make on the braai.

Spread both sides of each slice of bread with butter. Then place your choice of filling between two slices of bread. After that, wrap the sandwich in foil and place it on the braai for three minutes a side.

Filling ideas
  • Cheese and ham
  • Goat’s cheese and tomato jam
  • Camembert cheese and caramelised onions
  • Tuna and mayonnaise
  • Chicken and mayonnaise
  • Meatballs and chutney

Tip: Don’t use fresh tomatoes when you make the sandwiches in advance because the bread will become soggy.

Mini veggie burgers

This is a great recipe to make with children as they love to get their hands dirty while helping to form the vegetable patties.

  • 1 410g tin lentils, rinsed and cooked
  • 2 onions
  • 5ml vegetable seasoning
  • 2 teaspoons crushed garlic
  • 1 410g tin chickpeas, rinsed and cooked
  • olive oil
  • 1 egg
  • 3 tablespoons chopped coriander
  • 2 grated carrots
  • grated baby marrows (about 2)
  • a freshly squeezed lemon
  • 1 teaspoon salt
  • a cup stale breadcrumbs
  • ½ cup oats
  • plain flour for dusting
How to

1. Cook and drain the lentils.
2. Fry the onions with the vegetable seasoning and garlic until golden brown.
3. Combine the chickpeas, half the lentils, egg, coriander, carrots, baby marrow, fresh lemon juice and cooked onions in a big bowl.
4. Next, blend the mixture with a food processor until the chickpeas are broken down.
5. Add the remainder of the lentils, breadcrumbs and oats. If your mixture is too runny, add more oats.
6. Next, mix all the ingredients together well, then add salt and pepper to taste.
7. Divide the mixture into small portions and then flatten them gently into patties.
8. After that, toss the patties in flour and place them on a tray.
9. Fry each patty in a little oil for four minutes, or until they are golden brown.
10. Serve in a roll or in mini pitas with tomato sauce, or plain yoghurt and mint.

Chickpeas are a rich source of iron, calcium, magnesium, fibre and protein. Lentils are low in cholesterol and sodium and can be used in several ways, for example, to make hummus, a healthy dip for veggies.

All bran and sunflower seed rusks

Bake these rusks before you go camping and enjoy them with a cup of tea early in the morning.

  • 500g melted butter
  • 500ml maas or soured milk
  • 15ml vanilla essence
  • 6 cups flour
  • 50ml baking powder
  • 5ml salt
  • 1½ cups sugar
  • 3 cups bran flakes lightly crushed
  • 1 cup sunflower seeds
  • ½ cup linseeds
How to

1. Mix the melted butter, maas or soured milk and vanilla essence together.
2. Sift the flour, baking powder and salt together.
3. After that, mix all the ingredients together well.
4. Place in two greased baking trays and then squash down.
5. Bake at 180°C for 45 minutes.
6. Next, take out and cut into finger biscuits. After that, put back onto the baking tray.
7. Leave in a slightly opened oven to dry out for three hours at 120°C.

Sunflower seeds can be eaten as they are or toasted. They are used in different kinds of dishes, for instance, salads or baked goods. In addition, they can be used to replace nuts in most recipes.

Get some delicious mouth-watering braai recipes here

About the book

Qualified chef, founder of the Little Cooks Club and mom of three, Christine Phillips, created and published the Timeless Family Food Journal to capture some of the precious moments her family has shared in the kitchen. The beautiful book, packed with useful family recipes, also has space for you to make notes, rate your favourite dishes and paste photographs of your family’s special cooking memories. Most importantly, Christine includes information about the importance of good nutrition and the effect of diet on childhood ailments, homemade baby foods and nutritious snack foods for toddlers, tips for packing healthy, but exciting, lunchboxes and easy meals to cook during the week. She also shares her cupboard must-haves and kitchen tips. This is more than just a cookery book, it’s also a way of creating a culinary legacy that can be passed on to your children, and hopefully theirs too. To order, contact or visit For more about Little Cooks Club, visit