Name: Apricot ostrich kebabs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Braai
Ingredients: 500 g ostrich; 4 pork rashers; 500 ml Buttermilk; lemon leaves; 1 pickled onions; 125 g apricots; sunflower oil; sea salt and freshly ground black pepper; 1 cup jam apricot; wooden skewers soaked

Recipe Disclaimer

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Ingredients (10)

500 g	ostrich
4	pork — rashers
500 ml	Buttermilk
	lemon leaves
1	pickled onions
125 g	apricots
	sunflower oil
	sea salt and freshly ground black pepper
1 cup	jam — apricot
	wooden skewers — soaked

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Method:

Cut the ostrich into 3cm x 3cm cubes and the pork into 2cm-thick strips. Add the ostrich and lemon leaves to the buttermilk and refrigerate overnight.

Cut the pickled onions into quarters, lengthways; cut each apricot in half.Remove the ostrich from the buttermilk and blot dry with paper towel. Toss in sunflower oil and season well.

Onto each skewer, thread a piece of pickled onion, then a piece of ostrich, then an apricot and then a piece of pork rasher. Repeat this three times with each skewer.

Braai over hot coals for about five minutes on each side.

Heat the apricot jam until melted, brush on the kebabs as they come off the coals and serve.

Text and image source: Fairlady

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