Today is International Organic day so this recipe could not be more appropriate. The ostrich fillet is sourced from a farm in the Karoo where the birds run fairly wild and graze on the delicious vegetation of the area. You really can taste it in every bite. It makes a healthy and interesting alternative to beef kebabs, and I’ve prepared a marinade in a Greek style.
Wednesday is national braai day in South Africa, so consider using free-range meat when making your purchase decisions.
Organically grown does not only apply to food, but to wine. The vineyards in the West Coast Darling area produce the Earthbound range of 100% organic wines, which also happen to be Fairtrade certified.
To enter leave a comment below with an interesting cooking idea with your favourite organic produce. It can be anything.
* cooks notes – You can use organic grass fed beef instead if you prefer. Cook on a braai or a griddle pan to your preference but I like it medium rare. Allow the meat to rest before serving. Toasted pita breads cut in half and filled with the meat and vegetables and salad is also delicious.
Recipe – makes 8 kebabs
- 650g – 750g Ostrich fillet, cut into large even cubes
- ½ red onion, peeled and cut into quarter slices
- ½ red pepper cut into even pieces
- ½ green pepper cut into even pieces
- 8 small button mushrooms
- Additional olive oil for basting during cooking
- Lemon wedges to serve
- 3T olive oil
- 2t dried mint
- 1T dried oregano
- 2 cloves garlic, crushed
- 2 bay leaves
- ¼ cup red wine vinegar
- Salt and pepper
- Juice of a lemon
- 4 medium zucchini, grated
- 1 cup plain yoghurt (high fat is better)
- 1 garlic clove, crushed
- 1t dried oregano
- 1t chopped fresh mint
- Juice of ¼ lemon
- Drizzle of olive oil
- Salt & freshly ground black pepper
Make the marinade in advance – at least an hour or the day before. Mix all the marinade ingredients together (except the lemon if you are making this the day before). Place in a ziploc bag with the meat cubes and mix everything together well. Store in the fridge if you are making the day before. When you are ready to add the lemon juice.
Pre-soak wooden skewers in water.
Thread the meat, peppers, onion and mushrooms onto the skewer making sure not to bunch the meat up too much *tip – ensure that the vegetables are not bigger then the meat cubes as this will prevent the meat from making contact with the griddle pan. If you are making on a braai this will not matter.
Brush lightly with olive oil and cook on a griddle pan on the stove, a gas or conventional braai, turning a few times. Cook to preference.
Spritz with lemon juice and season with salt and pepper before serving with the tzatziki.
To make the tzatziki:
Place the grated zucchini on a clean kitchen towel or muslin and wring several times until all the liquid has been squeezed out. When drained, place it in a bowl with all the other ingredients and mix. Season to taste.