South African Food: Barbecue Shisanyama with an Indian Twist | Food9 #southafrica

Introduce the chefs and the dish being prepared: South African Chisanyama with an Indian twist.

Marinate paneer, meat, and vegetables with South African barbecue spice and olive oil.

Grill the paneer and vegetables, seasoning the vegetables with salt and pepper to maintain natural flavors.

Check for char on the grilled paneer and vegetables.

Prepare the chicken by marinating it with olive oil and peri peri sauce.

Marinate the lamb with Worcestershire sauce, South African barbecue spice, and olive oil.

Grill the marinated chicken and lamb, flipping the lamb chops during cooking.

Prepare to taste the Chisanyama platter, starting with the paneer and bean salad.

Taste the grilled paneer and broccoli with the hot sauce, noting the flavors.

Taste the grilled chicken, commenting on its juiciness and texture.

Equipment Needed

Dietary

Allergens