Instructions:
step 1 In a large bowl, mix oil, barbecue spice, steak seasoning, paprika, garlic powder, onion powder, Worcestershire sauce, salt, and pepper.
step 2 Rub the marinade generously onto all meat pieces, making sure they are well coated.
step 3 Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
step 4 Preheat your grill or braai to medium-high heat.
step 5 Start by grilling the boerewors coil over indirect heat for 15-20 minutes, turning occasionally until cooked through.
step 6 Grill the marinated lamb chops, steaks, and chicken pieces, turning every few minutes for even cooking and charring.
step 7 Baste with chutney or BBQ sauce in the last few minutes if desired, for a glossy, flavorful finish.
step 8 Remove all meat from the grill once cooked and let rest for a few minutes before serving.
step 9 Serve the inyama platter hot with potato salad, chakalaka, or steamed bread (dombolo).
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat meat in the oven at 350°F (175°C) covered with foil to retain moisture, or use an air fryer for a crispy finish. Boerewors can be sliced and pan-fried for quick reheating.
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