12 Braai Snack Examples for a Proper Get-Together
The best braai snack examples do more than keep hungry hands busy while the coals settle. They set the tone: generous, savoury, easy to share and packed with the sort of flavour that makes people hover near the snack table long after they said they were just having one piece.
A proper pre-braai spread should not compete with the main event. It should buy you time, suit a cold drink and give every guest something to pick at while the fire gets going. Think bold dried meats, crunchy bits, salty favourites and a couple of warm bites that disappear the moment they hit the board.
Braai snack examples worth putting on the table
1. Biltong sliced for sharing
Biltong belongs at a braai from the first crackle of the fire. Put out a generous bowl of sliced biltong or make it part of a grazing board with crackers, sharp cheese and a little chutney. The key is to keep the pieces easy to grab - nobody wants to be sawing through a large slab while balancing a drink.
Choose your cut to suit the crowd. Thin slices are ideal for casual grazing, while chunkier pieces have more chew and make a stronger statement. If your guests know their biltong, offer more than one style and let the debate begin: wetter or drier, leaner or fattier, mild or properly spiced.
2. Droëwors in a big, no-fuss bowl
Droëwors is one of those braai snacks that needs almost no introduction and even less preparation. Break it into short lengths, fill a bowl and watch it vanish. Its neat, grab-and-go shape makes it particularly good when people are standing around the braai rather than sitting at a table.
It also earns its place because it travels well. Heading to a mate's place, a campsite or a beachside barbecue? Pack it in the esky alongside the drinks and you have sorted the first round of snacks before you arrive.
3. Cabanossi coins with mustard and pickles
Slice cabanossi into thick coins and serve it with wholegrain mustard, pickles and cubes of aged cheddar. This is an easy, familiar platter with enough punch to feel special. The smoky, savoury flavour of cabanossi handles a sharp mustard beautifully, while pickles cut through the richness.
For a warmer version, quickly brown the slices in a pan or on a hot plate at the edge of the braai. Do not overcook them - the goal is a little colour and warmth, not a dried-out bite.
4. Boerewors bites with chakalaka
When the braai is ready for cooking but the main meat is not quite there yet, boerewors bites are a smart move. Cook a coil of boerewors, let it rest briefly, then cut it into bite-sized rounds. Serve with chakalaka on the side and toothpicks nearby.
This is a snack with real presence, so keep the portions modest if you have a full spread planned. It works especially well for an afternoon braai that runs into dinner, when guests want something hot without filling up too early.
5. Biltong pâté on crisp crackers
For a snack table that feels a little more polished, biltong pâté brings plenty of character without becoming fussy. Spread it over crisp crackers and finish with a small piece of biltong or a sprinkle of cracked pepper. It is the sort of bite that suits a birthday braai, a long lunch or an occasion where somebody has made an effort with the drinks.
Keep the crackers separate until guests arrive. Nobody is impressed by a great topping on a soggy base.
6. Garlic bread done over the coals
Garlic bread is a crowd-pleaser because it is simple, warm and perfect for tearing apart with your hands. Wrap a buttered loaf in foil and warm it near the coals, opening the foil for the last few minutes if you want a crisper finish.
It pairs particularly well with dried meats because it gives the table a softer, buttery contrast. Add a bowl of biltong nearby and you have a low-effort snack combination that feels properly generous.
7. Peri-peri chicken wings
Wings bring a bit of theatre to the pre-braai spread. Marinate them ahead of time, cook them over moderate heat and serve them with plenty of napkins. A peri-peri glaze gives them the right amount of South African-style fire, but make a milder batch as well if kids or heat-shy guests are in the mix.
The trade-off is obvious: wings are messy. That is not a reason to skip them. It is simply a reason to put the hand wipes where people can find them.
8. Cheese, biltong and chutney skewers
Small skewers are handy when you want the snack table to look considered without spending all day assembling canapés. Thread a cube of cheddar, a folded piece of biltong and a little pickled onion or chutney-friendly fruit onto cocktail sticks.
The sweet, sharp and savoury balance makes these particularly good with a cold beer or a glass of wine. Keep them chilled until serving, especially on a hot Queensland afternoon.
9. Braaied mielies with chilli salt
Mielies bring colour to the table and give guests a break from the meat-heavy options. Grill corn until lightly charred, brush with butter and dust with chilli salt, paprika or a squeeze of lime. Cut each cob into smaller rounds if you want it to function as a true snack rather than a side dish.
This is also a useful option when your guest list is mixed. Not everyone will reach for droëwors first, but almost everyone recognises a hot, buttery piece of corn fresh from the grill.
10. Chilli bites and samoosas
A tray of chilli bites or samoosas gives the snack spread texture and warmth. Fry or bake them close to serving, then put out a simple dipping sauce. They are a brilliant choice when the weather is cooler or your braai starts later in the day.
Do not make every snack hot and rich, though. Balance them with a fresh element such as cucumber sticks, pickled onions or a tomato-and-onion relish. A great spread has contrast, not just more of the same.
11. Biltong-stuffed jalapeño poppers
If your crowd enjoys a bit of heat, jalapeño poppers stuffed with cream cheese and finely chopped biltong are guaranteed conversation starters. Cook them in a tray over indirect heat until softened and golden on top.
They are richer than most braai snacks, so serve them in small batches. That way the first tray stays hot and the next one lands just as people start asking whether there are more.
12. A proper snack board for grazing
Sometimes the best answer is not one hero snack but a board that lets people choose their own adventure. Start with biltong, droëwors and cabanossi, then add cheese, crackers, olives, pickles, nuts and a good chutney. Keep it relaxed rather than overly styled - a braai board should look abundant, not precious.
Steyn's Biltong & Jerky makes this approach easy, with handcrafted South African-style favourites that bring serious lekkerness to the table. Build the board shortly before guests arrive, then top it up as needed instead of putting everything out at once.
How much should you put out before a braai?
It depends on when you are serving the main meal. For a late lunch where people arrive hungry, go bigger on warm snacks such as wings, boerewors bites and chilli bites. For an early-evening braai with dinner close behind, dried meats, cheese and a few crunchy extras are usually enough.
A good rule is to choose three or four snack styles: one dried meat, one warm cooked bite, one crunchy or fresh option and one dip, chutney or pickle to tie it together. That gives variety without creating a table so filling that the lamb chops get ignored.
Make the snack table work around the fire
Set snacks away from the person cooking. The braai master needs room, and a crowd gathered directly around the grill makes it harder to turn meat, manage heat and enjoy the moment. Put the main platter within easy reach of the drinks, then bring hot items out in smaller batches.
The best braai snack spread is not about showing off. It is about making guests feel welcome from the first handful of droëwors to the last warm bite off the coals. Keep it generous, keep it flavour-first and leave just enough room for the main event.