Honey Glazed Ostrich Kebabs
Posted in Outdoor Cooking Tell-a-Friend
This honey glazed ostrich kebabs recipe is great on a braai. Ostrich can be substituted in most other recipes that call for meat. Do NOT over cook. Because of the lack of fat, the meat cooks quickly, shrinks very little, and will dry out if over cooked.
Ingredients
Marinade
150 ml red wine
250 ml olive oil
1 onion, thinly sliced
15 ml parsley
15 ml rosemary
10 ml white pepper
5 ml thyme
5 ml black pepper
30 ml Worcestershire sauce
5-10 ml Tabasco® sauce
4-5 cloves of garlic, crushed
3-4 bay leaves
Kebabs
2,5 kg, inside leg and outside leg cuts of ostrich, trimmed, cut into 6 mm cubes
tomatoes cut into 12 mm pieces
onions cut into 12 mm pieces
green peppers cut into 12 mm pieces
Method
Place meat and marinade in a glass or ceramic container, covered, in the refrigerator for 24 hours
Skewer, alternating meat with tomato, green pepper and onion
Suspend skewers over shallow pan and baste with honey, allowing excess to run off
Cook over medium fire turning once, total cooking time is about 10 minutes
Do not overcook.
Category: Outdoor Cooking
Cuisine: South African
Sub-Category: Poultry
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Word Count: 482
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