These ostrich steak kebabs with baby beetroot are also a perfect option for a weekend braai.
Ostrich steak kebabs with baby beetroot
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
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.
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.
Heat a griddle pan and cook the kebabs on the griddle until all are cooked, turning after 4 – 5 minutes.
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.
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.
Serve the kebabs with the beetroot while still hot.
