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Braai-bread and boerewors kebabs with tomato smoor

It’s time to light the fire for the yummy braai-bread and boerewors kebabs. You can also add some spice to the table our home-made curried tomato smoor.


For the curried tomato smoor
1 tbsp vegetable oil
1 onion, sliced
500 g cherry tomatoes, halved
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp turmeric
1 tsp coriander seeds, toasted and crushed
For the kebabs
300 g boerewors
300 g ready-made bread dough

For the curried-tomato smoor
1. Heat the oil and fry the onion until soft.
2. Add the tomatoes and cook for 5–7 minutes, until they have softened and released juices.
3. Add the spices, salt and pepper, and a splash of water. Lower the heat and simmer gently for 10 minutes.
For the kebabs
1. Slice the boerewors into 3 cm pieces.
2. Pinch off pieces of the dough and roll into small balls.
3. Skewer boerewors and dough, alternating between the two.
4. Braai over hot coals until both are cooked through.
5. Serve kebabs with smoor.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen/

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