Recipe: Braai-ed Brinjal Kebabs

A perfect veggie option for the braai this summer. Something a little different, but we feel you may just be salivating over these once you see them sizzling on the grid.



  • 2-3 Brinjals, sliced length ways into 1/2cm strips
  • 3 tbsps raw honey 
  • 2 tbsps ground cumin
  • 1/2 tsp ground cinnamon 
  • 1 tsp chilli flakes (adjust for your own heat tolerance here)
  • 6 tbsps olive oil
  • salt


Firstly, make a nice fire to cook on. While its burning you can prep the following:

  1. Lighlty salt the sliced brinjals and let them sweat in a colander in the sink for 30 mins. We want to extract any excess water here.
  2. At the same time, soak kebab skewers in a glass of water so they don't burn on the fire. 20-30 minutes should be enough.
  3. Combine honey, cumin, cinnamon, chilli and olive oil and mix into a loose paste. 
  4. Brush evenly over the brinjal slices and thread them concertina style on the kebab skewers. Packing them quite tightly.
  5. Once fire has burnt down to coals you can pop them on the grid for approximately 15 minutes. Turning them consistently for an even cook.
  6. Serve once soft with slight charring.

We suggest serving with a fresh tomatoe & onion relish along with a garlic dressing/sauce. Easy Peasy!