Approach this recipe as you would a braaibroodjie and braai over medium heat and slowly, turning often. The fat from the boerewors will make the pita sides crispy and full of taste. The chilli I used was a gift from Komatiepoort, but you can add any type of spicy chilli that you enjoy.


  • 1 tot olive oil
  • 1 punnet mushrooms of your choice, chopped
  • 1 onion, chopped
  • 1 packet Jan Braai Boerewors, removed from the casings
  • 1 tub plain cream cheese
  • Chillis of your choice (I used pickled chillis)
  • 1 cup grated cheddar cheese
  • 4 Pita breads
  • Butter to spread on top of the pitas


  1. Heat the oil in your pan on the fire and fry the chopped mushrooms until soft. Add the onions and fry for a few minutes.
  2. Next add the boerewors that is removed from the casing and fry until cooked and starts to get a bit crispy on the edges.
  3. Start to prep your pitas, gently cut them open with a sharp bread knife.
  4. Spread the inside with cream cheese, top with chillis and then the boerewors mixture.
  5. Sprinkle cheese over everything and close the pita. Spread butter on the outsides.
  6. Braai your pitas over medium heat, turning often, until the outsides are crispy and the cheese melted.