• These ostrich steak kebabs with baby beetroot are also a perfect option for a weekend braai. 

    Ostrich steak kebabs with baby beetroot

    Serves: 4
    Cooking Time: 3 hours 35 mins including marinating

    Ingredients

    • 180ml yoghurt
    • 15ml ground cumin
    • 10ml lemon juice
    • zest of ½ lemon, grated
    • 2 garlic cloves, crushed
    • 5ml ground paprika
    • 15ml olive oil
    • salt and freshly ground black pepper, to taste
    • 500g ostrich cubes
    • 2 red peppers, seeded
    • 16 fresh bay leaves
    • 400g baby beetroot
    • 35ml olive oil
    • salt and freshly ground black pepper, to taste

    Instructions

    1

    In a large bowl combine all the marinade ingredients. Add the ostrich cubes and mix well. Cover and marinate in the fridge for about 2 – 3 hours. Preheat the oven to 180°C.

    2

    Cut the peppers into strips and then into squares. Thread 3 or 4 meat cubes along a kebab stick interspersing them with the fresh bay leaves and pepper.

    3

    Heat a griddle pan and cook the kebabs on the griddle until all are cooked, turning after 4 – 5 minutes.

    4

    Wash and trim the beetroot, place in a roasting pan, drizzle with 25ml of the olive oil and season. Cover the pan with foil and bake for 20 minutes.

    5

    Allow to cool slightly then peel the beetroot and cut into quarters. Heat a medium-sized frying pan, add the remaining olive oil and sauté the beetroot until glossy and slightly browned, about 3 – 5 minutes.

    6

    Serve the kebabs with the beetroot while still hot.

     

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