Boerewors Kebabs

South Africa’s favourite sausage makes excellent kebabs – and a welcome variation to the usual method of preparing boerewors.

  • Gas Braai
  • Kettle Braai/Direct Wood or Charcoal Fire

Makes 12


  • 750 g best quality boerewors
  • 12 wooden kebab sticks, soaked in water for
  • 30 minutes
  • 1 large red onion, cut into wedges
  • 12 cherry tomatoes
  • 1 red, green or yellow pepper, seeded and cut into chunks
  • olive oil
  • salt and freshly ground black pepper


  1. Using a sharp knife, cut the boerewors into 3–4 cm lengths.
  2. For each kebab thread a wedge of onion, a piece of boerewors, tomato, another piece of boerewors and a chunk of pepper.
  3. Place on a baking tray and brush the kebabs with olive oil. Just before placing on the fire, season generously with salt and pepper.
  4. Cook for 7–10 minutes per side.