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Fresh Living Network
Marinated chicken kebabs with beer and sweet corn bread

Marinated chicken kebabs with beer and sweet corn bread

A delicious smorgasbord of South African flavours.
Less than 1.5 hours

The perfect beer and sweet corn bread

  • Fry the onion and garlic until golden. Remove from heat and set aside
  • Mix the flour, salt, beer, sunflower seeds and sweet corn in a large mixing bowl and knead well. Place the dough in a greased bread tin or cast iron pot
  • Cover with a damp cloth and leave the dough to rise for 1 hour
  • Sprinkle the bread with the chopped parsley and chives and bake on an indirect fire for roughly 45 minutes

Spicy marinated grilled aubergine
  • Combine the vinegar and water in a large saucepan and bring to the boil over high heat
  • Add half of the eggplant and simmer, uncovered, turning occasionally for 1-2 minutes or until just tender
  • Use tongs to transfer the eggplant to a baking tray lined with paper towel
  • Repeat with the remaining eggplant
  • Preheat the braai grill on medium-high heat. Brush half the eggplant slices lightly with olive oil on both sides and season well
  • Cook each side until golden brown and transfer to a plate
  • Repeat with the remaining eggplant and olive oil
  • Combine the oregano, thyme and chilli flakes in a small bowl. Season wellwith salt and pepper
  • Place the grilled eggplant slices in a bowl and sprinkle with some of the herb mixture
  • Continue layering, finishing with a layer of eggplant
  • Heat the canola oil and olive oil in a small saucepan over medium heat for 1 minute, or until warm
  • Carefully pour the warm oil over the top of the eggplant, making sure the eggplant slices are covered 
  • Set aside to cool to room temperature

PnP marinated chicken kebabs
  • Braai the kebabs over a hot braai
  • Turn the kebabs every few minutes and baste with any remaining sauce
  • Once cooked (between 15-20 minutes), remove from braai
  • Scatter with the roughly chopped flat leaf parsley and serve
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