Honey Glazed Ostrich Kebabs

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Honey Glazed Ostrich Kebabs 

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.

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  • 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


  • 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

  1. Place meat and marinade in a glass or ceramic container, covered, in the refrigerator for 24 hours

  2. Skewer, alternating meat with tomato, green pepper and onion

  3. Suspend skewers over shallow pan and baste with honey, allowing excess to run off

  4. Cook over medium fire turning once, total cooking time is about 10 minutes

  5. Do not overcook.

Category: Outdoor Cooking

Cuisine: South African

Sub-Category: Poultry

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