Ostrich tikka

Fairlady
4 servings
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Venison

By Food24 November 03 2009
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Ingredients (10)

500.00 g ostrich — fillet
MARINADE
30.00 ml canola oil
1.00 cinnamon — stick
3.00 cardamom — pods
2.00 star anise
8.00 garlic — cloves, crushed
1.00 fresh ginger — peeled and chopped
2.00 red chillies — chopped
350.00 ml yoghurt — Greek
15.00 ml lemon juice
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Method:

MARINADE: Heat oil in a pan. Add remaining ingredients, except yoghurt and lemon juice and cook gently for 5 minutes, stirring often. Leave to cool, then blend to a smooth paste with yoghurt and lemon juice. Rub paste on ostrich cubes and marinate for 2 hours.
Spear meat on kebab sticks. Grill or braai until browned, turning kebabs after 3 minutes. Take care not to overcook.
Serve kebabs with a salad.



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