Ostrich And Vegetable Sosaties Recipe

Name: Ostrich And Vegetable Sosaties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lbs ostrich fillets; 1 large red bell pepper; 1 large green bell pepper; 1 large yellow bell pepper; 1 corn on the cob; 4 small zucchini; 4 small pattypan squash; For the Meat and Vegetable Marinades; 1 ounce fresh coriander; 2 teaspoons salt (to taste); 300 ml olive oil; 12 large garlic cloves; 225 g apricot jam; 2 teaspoons ground cumin; 90 ml south african wine (pinotage or other fruity red wine); 150 ml lemon juice, in flat metal skewers

Servings: persons

2 1/4 lbs ostrich fillets
1 large red bell pepper
1 large green bell pepper
1 large yellow bell pepper
1 corn on the cob
4 small zucchini
4 small pattypan squash
For the Meat and Vegetable Marinades
1 ounce fresh coriander
2 teaspoons salt (to taste)
300 ml olive oil
12 large garlic cloves
225 g apricot jam
2 teaspoons ground cumin
90 ml south african wine (pinotage or other fruity red wine)
150 ml lemon juice, in flat metal skewers

1
Put half the coriander for the marinade, salt, oil and garlic into a food processor with all the jam, cumin and red wine and blend until smooth.
2
Cut the ostrich fillet into 4cm/11/2in cubes. Place them into a non-metalic bowl and stir in the jam-flavoured marinade.
3
Place the remaining coriander, salt, oil and garlic into a clean food processor with the lemon juice and blend until smooth.
4
Halve all the peppers, remove the seeds and cut them into rough 2.5cm/1in cubes. Cut the ear of sweetcorn across into 2.5cm/1in thick slices and cut the patty pan squash into similar sized pieces.
5
Place all the vegetables into another bowl and stir in the second marinate. Cover both bowls and leave to marinate in the fridge overnight.
6
The next day, thread the meat and the vegetables alternately on to the skewers and barbecue over medium-hot coals for 10-12 minutes, turning now and then and basting with the leftover meat marinade.

1185

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/4 lbs ostrich fillets, 1 large red bell pepper, 1 large green bell pepper, 1 large yellow bell pepper, and more.

Yes, Ostrich And Vegetable Sosaties falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ostrich And Vegetable Sosaties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions