Ostrich fillet kebabs with zucchini tzatziki

8 servings Prep: 25 mins
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This Greek style kebab recipe with free-range ostrich fillet is a lovely alternative to beef.

By Food24 September 17 2014
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Ingredients (23)

700 g ostrich — fillet
1/2 red onion — quartered
1/2 red pepper — chopped
1/2 green pepper — chopped
8 button mushrooms — small
olive oil
lemon — wedges, to serve
3 Tbs fresh chillies — 573
2 tsp dried mint
1 Tbs dried oregano
2 cloves garlic — cloves, crushed
2 bay leaves
1/4 cup vinegar — red wine
salt and freshly ground black pepper
lemon — juice only
4 courgettes — grated
1 cup plain yoghurt — (full cream is better)
1 cloves garlic — cloves, crushed
1 tsp dried oregano
1 tsp fresh mint — chopped
lemon — quartered, juice only
olive oil — drizzle
sea salt and freshly ground black pepper
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Make the marinade in advance – at least and hour or the day before. Mix all the marinade ingredients together (except the lemon if you are making this the day before). Place in a Ziploc bag with the meat cubes and mix everything together well. Store in the fridge if you are making the day before. When you are ready add the lemon juice.

Pre-soak wooden skewers in water.

Thread the meat, peppers, onion and mushrooms onto the skewer making sure not to bunch the meat up too much
Ensure that the vegetables are not bigger than the meat cubes as this will prevent the meat from making contact with the griddle pan. If you are making on a braai, this will not matter.
Brush lightly with olive oil and cook on a griddle pan on the stove, a gas or conventional braai, turning a few times. Cook to preference.
Spritz with lemon juice and season with salt and pepper before serving with the tzatziki.

Place the grated zucchini on a clean kitchen towel of muslin cloth and wring several times until all the liquid has been squeezed out. When drained, place
it in a bowl with all the other ingredients and mix. Season to taste.

Recipe reprinted with permission of Earthbound Wines.

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