Ostrich fillet kebabs with zucchini tzatziki
|700 g||ostrich — fillet|
|1/2||red onion — quartered|
|1/2||red pepper — chopped|
|1/2||green pepper — chopped|
|8||button mushrooms — small|
|lemon — wedges, to serve|
|3 Tbs||fresh chillies — 573|
|2 tsp||dried mint|
|1 Tbs||dried oregano|
|2 cloves||garlic — cloves, crushed|
|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|
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.