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Apricot ostrich kebabs


Ingredients 10
Servings 4
Time 00:20 + over night refridgeration in marinade


  • 500
    (1 pack) ostrich
  • 4
    pork rashers
  • 500
  • handful lemon leaves
  • 1
    jar pickled onions
  • 125
    packet dried apricots
  • sunflower oil
  • sea salt flakes and freshly ground black pepper
  • 1
    apricot jam
  • bamboo skewers (soaked in cold water for 30 minutes)



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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