Place the ostrich cubes in a shallow bowl and season well. In a bowl whisk together the oregano, lemon juice and zest, garlic and olive oil, pour over the ostrich. Allow to stand for 20 minutes.
Thread the cubes onto the rosemary skewers or presoaked kebab sticks.
Heat a griddle pan, cook ostrich for 2–3 minutes on each side, remove and set aside to rest.
For the salad: Brush the tomatoes with olive oil, griddle for 4–5 minutes; remove and season. Place the beans, chives and olives in a bowl.
For the dressing: Whisk together all the ingredients and pour over the beans.
To serve: Serve the kebabs with the salad and top with the tomatoes.
Reprinted with the permission of Fairlady.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.