Ostrich steak kebabs with baby beetroot

Ostrich steak kebabs with baby beetroot recipe

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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