Beefmaster Boerewors Kebab served with Bobotie Couscous

An easy family favourite

Preparation Time

0 minutes

Cooking Time

35 minutes




  • 500g Beefmaster boerewors of your choice
  • 4 Wooden skewers
  • 1 Red Onion (sliced into petals)
  • 250ml Whole-wheat Couscous
  • 15ml Olive Oil
  • 60ml Butter (softened)
  • 2 Brown Onions (chopped thinly)
  • 3 Garlic Cloves (minced)
  • 15ml Masala or Cape Malay styled spice
  • 5ml Tumeric
  • 10ml Cumin Powder
  • 10ml Dried Coriander
  • 500ml Boiling Water
  • 125ml Dried Cranberries
  • 62.5ml Flaked Almonds
  • 30ml Onion Chutney or Strong Peach Chutney
  • 125ml Flat Leaf Parsley (chopped)
  • 1 Lemon (Zest and Juice)


Soak the wooden skewers in water for 10-15 minutes.

In a large pan, over medium heat melt the butter with the oil. Add the chopped onions and garlic. Sweat until translucent in color.

Combine the masala, tumeric, cumin and coriander. Stir continuously to prevent the mixture from burning.

Remove from the heat and mix through the almonds, cranberries, parsley and seasoning.

Add the dry couscous to the onion-spice mixture. Add boiling water, to just cover the couscous. Season with salt and pepper. Cover and set aside.

Cut the red onion in quarters, to separate the layers from one another.

Divide the Beefmaster boerewors into four pieces by twisting the boerewors . Cut the boerewors at the twist.

Roll up into 4 mini rolls. Remove the skewers from the water; push each skewer all the way through the mini boerewors rolls. Add the red onion pieces at each end.

Heat a griddle pan over high heat. Grill the boerewors skewers 4 minutes per side or to taste.

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