Boerewors Skewers with Chakalaka Dip
Grilled boerewors skewers served with a flavorful chakalaka dip. A hearty and satisfying gluten-free lunch option.
Ingredients
- about 450 g Boerewors Sausage
- 2 medium Bell Peppers (various colors)
- 1 medium Red Onion
- 2 tbsp Olive Oil
- 1 cup Chakalaka (canned or homemade)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your grill to medium heat, which is about 176.7-204.4°C (175-200°C).
- 2Cut the about 450 g of boerewors sausage into 2.54 cm pieces. Cut the 2 medium bell peppers and 1 medium red onion into similar 2.54 cm pieces.
- 3Thread the boerewors pieces, bell pepper pieces, and red onion pieces alternately onto skewers.
- 4Brush all sides of the assembled skewers with the 2 tbsp of olive oil.
- 5Place the skewers on the preheated grill. Grill for 15-20 minutes, turning them occasionally, until the boerewors is cooked through and has a nice browned color, and the vegetables are tender and slightly charred.
- 6Remove the skewers from the grill and arrange them on a serving platter.
- 7Serve the boerewors skewers with the 1 cup of chakalaka dip on the side.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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