Buttermilk Lemon Garlic Espetadas & Southern Smoky BBQ Beef Ribs with Charred Sweetcorn & Mushroom Skewers
A proper South African gathering starts at the braai.
Ingredients:
For the Braai:
- 1 Woolworths Free Range Buttermilk Lemon Garlic Espetada
- 1 Woolworths Southern Smoky BBQ Beef Ribs
For the Charred Sweetcorn & Mushroom Skewers:
- 250g Woolworths Button Mushrooms
- 4 Woolworths Sweetcorn
- Olive oil
For the Harissa-Coriander Butter:
- 125g softened butter
- 2 garlic cloves, finely grated
- 1–2 tsp harissa paste
- Zest of 1 lemon
- Black pepper, to taste
- 30g Woolworths Fresh Coriander, finely chopped
To finish:
- Woolworths Crispy Onions
- Fresh chives, finely chopped
How To Make Buttermilk Lemon Garlic Espetadas & Southern Smoky BBQ Beef Ribs with Charred Sweetcorn & Mushroom Skewers
Charred Sweetcorn & Mushroom Skewers:
- Thread the mushrooms onto skewers and brush lightly with olive oil.
- Braai the sweetcorn until lightly charred and smoky.
- Braai the mushroom skewers, turning regularly until evenly browned and cooked through.
- Mix the softened butter with the garlic, harissa paste, lemon zest, black pepper and chopped coriander.
- Brush the hot sweetcorn and mushroom skewers generously with the harissa-coriander butter.
- Finish with chopped chives and a generous sprinkle of Woolworths Crispy Onions.
- Serve immediately.
Buttermilk Lemon Garlic Espetadas & Southern Smoky BBQ Beef Ribs
- Braai the Woolworths Free Range Buttermilk Lemon Garlic Espetada and Southern Smoky BBQ Beef Ribs on the braai according to the pack instructions, until cooked through and beautifully charred.