Ostrich can be substituted in most other recipes that call for meat. The secret is NOT to over cook. Because of the lack of fat, the meat cooks quickly, shrinks very little, and will dry out if over cooked.
Cook Time: ± 10 minIngredients
Marinade
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
Kebabs
2.5-3.5 kg, inside leg and outside leg cuts, trimmed, cut into 6 mm cubes
Tomatoes, onions and green peppers, cut into 12 mm pieces
Method
Place meat and marinade in a glass or ceramic container, covered, in the refrigerator for 24 hours. Skewer, alternating meat with tomato, green pepper and onion. Suspend skewers over shallow pan and baste with honey, allowing excess to run off. Cook over medium fire turning once. Total cooking time is about 10 minutes. Do not overcook.
Cuisine: Global
Category: Outdoor Cooking
Sub Category: Poultry
- Posted5-Oct-2009
- Total Views98
- Word Count302
- Commentvia Twitter
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