Braai With Rosemary

Summertime is the perfect time to enjoy a good old fashioned barbecue! Whether you're cooking up burgers and hot dogs or throwing on some chicken breasts, there's nothing like the smoky flavour of grilled food. This summer, spice up your barbecue with some fresh rosemary. Not only does this fragrant herb add delicious flavour to your food, but it also has health benefits too. Here's how to braai with rosemary for a flavorful and healthy meal.

Tip: How to Braai With Rosemary

With its pungent, resiny aroma, rosemary packs a powerful flavour punch at braais. In its dried form, this woody herb has a wonderful affinity with lamb, beef and chicken – try sprinkling your meat with Robertsons Masterblends Rosemary and Garlic before it goes onto the coals, or crush up Robertsons Rosemary for use in marinades and dry rubs.

If you have fresh rosemary, you can use the woody twigs instead of skewers to impart incredible flavour to kebabs; simply strip off the leaves and use a penknife to sharpen one end of each twig. To make an aromatic basting brush, tie a bundle of rosemary sprigs together with twine and use this to sweep your marinade over the meat as it cooks. You can also use Robertson's thyme, sage and bay leaves as basting brushes.

Braaing with herbs is a great way to add flavour to your food. Rosemary is a great herb to use when braaing because it has a strong flavour that will complement many different foods. Be sure to try braaing with rosemary the next time you have a cookout!