• Nothing beats a braai, especially with family and good food. Ostrich braaied espetadas are the perfect reason for this, particularly during the summer months.

    Ostrich braaied espetada (meat kebabs)

    Serves: 4 – 5
    Cooking Time: 10 – 15 minutes (once the fire is ready)


    • 2,5ml (½ tsp) coarse salt
    • 4 garlic cloves, peeled and roughly chopped
    • 10 fresh bay leaves, roughly torn
    • 5ml (1 tsp) coconut oil
    • 1kg ostrich fillet, cut into 4cm x 4cm cubes
    • 4 – 5 bay leaf branches, tips sharpened
    • lemon wedges, to serve



    Create the marinade by mixing the coarse salt, garlic and bay leaves together in a bowl. Rub coconut oil over the ostrich cubes before spearing them onto the bay leaf-branch skewers. Coat the ostrich in the marinade.


    Place the skewers over a braai of medium heat and cook until golden brown and medium, 10 – 15 minutes, turning halfway. Shake off excess salt and serve with a lemon wedge on the side.

    ALSO SEE: Ostrich neck stew with savoury samp

    Ostrich neck stew with savoury samp