There’s nothing quite like a fire, good food and laughter to bring the family together—especially when it’s for Dad. That’s why we’ve created the ultimate South African Father’s Day braai guide. Whether he’s a braai master or just enjoys being the king of the tongs, this guide has everything you need to plan the perfect day. From mouth-watering marinades to lekker sides and drink pairings, we’ve got you covered for a day he’ll never forget.
In South Africa, few things feel as comforting and familiar as a good ol’ braai. It’s more than just cooking meat over a fire—it’s a ritual, a social event, a celebration of togetherness. And what better day to embrace this tradition than Father’s Day? It’s a chance to honour the man of the moment with the sizzling sounds of chops on the grill and the laughter of loved ones in the air.
For many dads, a braai is pure joy. It’s their domain, their pride, their happy place. Whether he’s the “braai master” or prefers to sit back with a cold one while someone else flips the boerie, the braai is the heartbeat of a truly South African Father’s Day.
Planning the Perfect Father’s Day Braai
It doesn’t have to be fancy to be fabulous. Start with the basics: choose your space (backyard, balcony, beach, or even a park with braai facilities), check the weather, and pick a time that lets everyone relax without rushing. Midday or early evening is ideal—it gives you enough light and time to enjoy the moment.
Get the whole family involved. Let the kids help decorate, prep snacks, or even make signs that say “Best Dad Ever.” When the entire family chips in, it feels more like a celebration than a chore.
Braai Essentials Checklist
Meat, Marinades, and Alternatives
- Boerewors, lamb chops, chicken wings, ribs, and steak—make sure there’s something for every taste.
- Marinate the meat overnight if you can. Try marinades with garlic, lemon juice, herbs, or classic chakalaka sauce.
- Don’t forget about vegetarian options: grilled mushrooms, halloumi skewers, or corn on the cob are winners.
Tools and Equipment
- Tongs, grid, charcoal or wood, firelighters
- Foil trays, cooler boxes, chopping board, braai brush
- Napkins, paper plates, wet wipes
Drinks, Snacks, and Sides
- Stock up on cooldrinks, juice, beer, or ginger beer.
- Serve crisps, droëwors, biltong, and dip platters while the fire gets going.
- Popular sides include potato salad, coleslaw, garlic bread, and three-bean salad. Take a look at South African Curry Pasta Salad Recipe.
Budget-Friendly Braai Tips
- Go for meat packs on special or share the cost in a bring-and-braai format.
- Use reusable items like tupperware and enamel plates to save money.
- Homemade sides (pasta salad, carrot salad, beetroot) are much cheaper than pre-made deli options.
Safety and Weather Considerations
Always braai in a well-ventilated area away from flammable materials. Keep a bucket of water or fire extinguisher nearby—especially with kids around. Check out
If the weather turns, have a backup plan. Move to a covered patio or set up a braai pan in the kitchen. It’s the company, not the flames, that matter.
Crafting the Perfect Braai Menu
Appetiser Ideas
Braaibroodjies to blow your mind
Ingredients:
- White bread: 8 slices
- Cheddar cheese:1 cup, grated
- Mozzarella cheese: 1 cup, grated
- Tomato: 8 slices
- Onion: 8 slices
- White pepper, to taste
- Onion salt, to taste
- Softened butter: 6 tablespoons
- Good-quality mayonnaise: 4 tablespoons
Method:
- Divide the cheese between 4 slices of bread, then top the cheese with the tomato and onion.
- Season with white pepper and onion salt. Top with the remaining slices of bread.
- Butter the outside of the sandwiches, then spread with mayo.
- Place in a braai sandwich grid and cook over medium coals on both sides until golden brown and the cheese is oozing. If you’re making them on the stovetop, cook in a cast-iron pan over a medium heat. Finish off in the oven if the cheese is not fully melted.
Source: WOOLWORTHS
Peri-peri Lamb Skilpadjies Served with Beetroot and Feta Salad
Ingredients
- 12 lamb skilpadjies
- 2 tsp Hinds Spices Peri–Peri Spice
- 1 Tbsp olive oil
- 200g wild rocket
- 200g Rhodes Quality Sliced Beetroot in Vinegar
- 200g feta, cubed
- 50g toasted pumpkin seeds
- 100ml olive oil
- 1 Juice of lemon
- 2 tsp Dijon mustard
- 2 tsp Hinds Spices Mixed Herbs
- 1 Tbsp honey
Method
- Place the skilpadjies into a bowl, sprinkle over the Hinds Spices Peri-Peri Spice and drizzle over the olive oil. Set aside.
- Place the rocket, Rhodes Quality Sliced Beetroot in Vinegar and feta into a salad bowl. Sprinkle over the toasted pumpkin seeds.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, Hinds Spices Mixed Herbs and honey. Season with salt and pepper.
- Pour the salad dressing over the salad and toss.
- Braai the skilpadjies for 10 minutes, turning regularly over medium-hot coals.
- Enjoy with the salad.
Source: HIND SPICES
Main Course
Spiced chicken with tomato salsa
Ingredients
- 4 free-range chicken breasts, skin on
- 2tbsp Baharat spice mix (typically a mix of black pepper, cardamom, paprika, cinnamon, cumin, cloves and coriander seeds)
- Juice 2 lemons, and cut extra wedges to serve
- 3 tbsp oil
- 2 garlic cloves, peeled and bashed
For the salsa: - 250g cherry tomatoes, diced
- A handful of coriander leaves, roughly chopped
- 2tbsp red wine vinegar
- ½ red onion, finely diced
Method
- Toss the chicken breasts in a freezer bag or non-metallic bowl with the Baharat, lemon juice, oil and garlic. Leave to marinate for two hours, or overnight.
- Remove the chicken from the marinade, season and cook on a hot barbecue for 20 to 25 minutes with the lid on, turning once until blackened and piping hot all the way through. You can also cook them in the oven for 20 minutes at 200°C, gas six.
- To make the salsa, mix all the salsa ingredients together, and season well. Serve the chicken with the salsa, with extra lemon wedges on the side.
Source: The Citizen
Sirloin Steaks with Chimichurri Sauce
Ingredients
- 4 sirloin steaks
- Large handfuls of coriander and mint, large stalks removed
- Small bunch of oregano leaves picked
- 2tbsp red wine vinegar
- 2tbsp olive oil
- 2 garlic cloves, peeled and chopped
- Jacket potatoes, and a radish and cucumber salad to serve
Instructions
- Oil and season the steaks and cook them for three to five minutes on each side on the braai or grill, depending on how pink you like it.
- While they’re cooking, whizz the herbs, vinegar, oil and garlic in a food processor until you have a chunky sauce. Season to taste.
- When the steaks are cooked, allow them to rest for a couple of minutes, then serve with the chimichurri, jacket potatoes, and a cucumber and radish salad.
Source: GETAWAY
Braai Whole Yellowtail with Rocket Salad & Creamy Greek Dressing
Ingredients
- ½ C (125 ml) avocado oil (or mild olive oil)
- 2 Tbsp (30 ml) red wine vinegar
- zest and juice of 1 lemon
- 1 garlic clove, finely chopped
- ½ Tbsp (7,5 ml) dried oregano
- ½ Tbsp (7,5 ml) Cape Herb & Spice Greek Style Lemon & Herb Rub
- 1 Tbsp (15 ml) Dijon mustard
- ¼ C (60 ml) plain yoghurt
- Cape Herb & Spice Atlantic Sea Salt and Extra Bold Black Pepper Grinders
Fish
- 2 kg fresh yellowtail, cleaned and scaled
- Cape Herb & Spice Greek Style Lemon & Herb Rub
- 10 g fresh dill
- 1 lemon, sliced into rounds
- olive oil for drizzling
- a folding grid
- non-stick spray (optional)
Salad
- 200 g rocket
- 200 g pouch stuffed green olives
- 1 round of feta, crumbled
- 10 g fresh dill, picked into small fronds
Instructions
Creamy Greek Dressing
Mix all the ingredients for the dressing together, season to taste and whisk well to combine. Set aside.
Fish
Build a medium sized fire and let it burn down to coals. Spray the folding braai grid well with non-stick spray to help prevent the fish skin sticking to the grid. Pat the fish skin as dry as possible with a paper towel. Using a sharp knife, score the fish 3 times into the flesh on both sides.
Drizzle some olive oil into the belly cavity and season well with Cape Herb & Spice Greek Style Lemon & Herb Rub. Stuff with fresh dill and arrange the lemon slices along the cavity.
Rub the fish with olive oil, then season the outside generously with Cape Herb & Spice Greek Style Lemon & Herb Rub. Place the fish into a folding grid but do not seal it closed. You just want the top part of the grid lying on the fish so that you can use it to flip the fish.
Braai the fish over medium heat coals for 5-6 minutes a side until the skin is starting to char and the flesh inside the cavity is opaque.
Salad
To assemble the salad, arrange the rocket on a serving platter next to the fish. Drizzle the leaves with creamy dressing, top with olives, crumbled feta and dill fronds. Season with salt and black pepper. Serve the extra dressing on the side for drizzling over the fish once served.
Source: CRUSHMAG ONLINE
Dessert Ideas
Dessert Braai Pie
Ingredients
- 2 Rolls Puff Pastry
- 1/2 can Caramel
- 1/2 can Pears Thinly Sliced
- 1 handful Pecan Nuts Crushed
- 1 egg (optional)
How to Braai
Just like with the original braai pie, start by defrosting the dough and roll the first one out onto the grid.
Tip: do not defrost for too long in the microwave, else the dough goes soggy… your best bet is to let the dough defrost slowly on its own. Tip: use some Olive Oil or Spray & Cook on the grid before laying out the dough.
- Spread the caramel evenly over the pastry.
- Place a thin layer of pear slices over the caramel.
- Crush and sprinkle Pecan Nuts over the pears.
- Cover with the second roll of puff pastry, and seal as if you are making a pie. Tip: Egg wash the dough for that extra golden brown effect.
- Place it high up on the fire and turn constantly until golden brown… This is not a steak: rather turn too much than too little
Source: BRAAIBOY
Blackened bananas with ice cream and coconut toffee sauce
Ingredients
- 50 g soft brown sugar
- 50 g unsalted butter
- 100 ml coconut cream
- Pinch ground star anise or ground mixed spice
- 4 just-ripe bananas
- Desiccated coconut, lightly toasted, to serve
- Vanilla ice cream, to serve
Instructions
- Put the sugar, butter, coconut cream and spice in a small saucepan. Cook on a low heat until the butter is melted. Increase the heat and simmer for 2–3 mins until the sauce is thick and glossy. Cool for 10 min.
- Light/heat the barbecue. Put the whole bananas (still in their skins) on a hot barbecue and cook for 5–8 min, turning halfway through, until the skins are blackened.
- Transfer to bowls, cut a slice into the peel, open out and drizzle the flesh with the coconut sauce. Serve with the toasted coconut and some vanilla ice cream.
Source: FOOD AND HOME
Conclusion
A Father’s Day braai is so much more than a meal. It’s about laughter, legacy, and lighting up someone who often puts everyone else first. Whether you go big or keep it intimate, just remember—what dads want most is your time, your attention, and your love. So fire up the coals, pass the tongs, and celebrate the legend that is Dad—South African style.
ALSO CHECK OUT: Easy Father’s Day Activities for South African Dads
FAQs
What time is best to start a Father’s Day braai?
Midday to early afternoon is ideal, allowing for a relaxed vibe and enough daylight for outdoor fun.
What are some healthy options for a Father’s Day braai?
Try grilled veggies, fish, lean meats, or salad sides like three-bean salad or couscous.
Can we have a braai without a garden?
Absolutely! Use a portable braai on a balcony or visit a local park with braai facilities.
What are some vegetarian options for a Father’s Day braai?
Grilled vegetable skewers, stuffed mushrooms, and halloumi cheese are excellent choices that can be enjoyed by all guests.
How can we include grandparents in the Father’s Day braai?
Invite them over, or bring the braai to them! If that’s not possible, share the celebration via a video call while enjoying the food.
What drinks pair well with a braai?
Traditional choices include beer, red wine, or homemade iced tea. For non-alcoholic options, consider fruit punches or sparkling water with citrus slices.
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