Entertain at home – Sweet and spicy ostrich kebabs

If you tend to braai the traditional favourites over and over, why not try ostrich kebabs? They are lean, juicy and tender and will pair brilliantly with a glass of Alto Cabernet Sauvignon.

We’ve got the perfect marinade too – its spiciness complements the wine’s cassis and plum undertones, while the smokiness from the braai pairs well with the earthy, fynbos nuances in the finish. The addition of dried apricots brings everything together, making this a must-try pairing.

Serves 4

You’ll need: 1kg ostrich cubes; 1-2 Tbsp apricot jam; 1 Tbsp lemon juice; 2 cups orange juice; pepper to taste; 1-2 tsp beef stock powder; 1 tsp freshly grated ginger (more to taste); fresh coriander to serve; red onion – chunks; Turkish apricots (Montagu snacks)

How to:

  1. Reduce the orange juice by half, and mix in the stock powder. Remove from heat.
  2. Add apricot jam, lemon juice, pepper, and ginger to taste until your sauce is as sweet and spicy as per your preference.
  3. Let cool mixture and keep a little aside for brushing over the skewers after grilling.
  4. Add the cubed ostrich to the sauce and marinate the meat approximately an hour before skewering.
  5. Soak the wooden skewers in water beforehand for about 20 minutes.
  6. Drizzle some olive oil over the onion and apricots to prevent burning.
  7. Once you are ready to assemble your skewers alternate between meat, onion and apricot until your skewer is full.
  8. Prepare grill/ weber and cook 3-4 minutes per side.
  9. Served with lemon butter and fresh herbs over boiled baby potatoes and a Greek salad.

*Recipe & image by

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