Ostrich fillet kebabs with zucchini tzatziki recipe
Greek-style ostrich fillet kebabs with zucchini tzatziki.
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Ingredients
- 650-750 grams – 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
Marinade:
- 3 Tbsp olive oil
- 2 tsp dried mint
- 1 Tsp dried oregano
- 2 cloves garlic crushed
- 2 bay leaves
- ¼ cup red wine vinegar
- Salt and pepper
- Juice of a lemon
Zucchini tzatziki:
- 4 medium zucchini grated
- 1 cup plain yoghurt low fat but high fat will e creamier
- 1 garlic clove crushed
- 1 tsp dried oregano
- 1 tsp chopped fresh mint
- Juice of ¼ lemon
- Drizzle of olive oil
- Salt & freshly ground black pepper
Instructions
- Make the marinade in advance – at least an hour or the day before. Mix all the marinade ingredients together. Place in a Ziploc bag with the meat cubes and mix everything together well. Store in the fridge if you are making it the day before.
- Pre-soak wooden skewers in water if you are making these over a fire.
- 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.
Notes
Storage Instructions
- Raw kebabs: You can assemble the kebabs a few hours in advance. Cover tightly and keep in the fridge for up to 24 hours before cooking.
- Cooked kebabs: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a hot pan or under the grill until just warmed through. Avoid overcooking, as ostrich can dry out quickly.
- Zucchini tzatziki: Keep covered in the fridge for up to 3 days. Stir before serving, as some liquid may separate.