Ostrich pieces are doused in a silky tahini & coconut milk marinade. These tender pieces of meat are then threaded onto a skewer and fried to golden perfection. Served with an artichoke, Danish feta & charred green bean salad, all garnished with toasted peanuts for crunch. Sounds kebab-solutely amazing!
Char-grilled Tahini Ostrich Skewers
Char-grilled Tahini Ostrich Skewers
with peanuts & a green bean salad
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Artichoke Hearts
- Cucumber
- Danish-style Feta
- Free-range Ostrich Chunks
- Green Beans
- Onion
- Onions
- Ostrich
- Peanuts
- Salad Leaves
- Tahini Marinade
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
MARINATION STATION
Pat the Ostrich chunks dry with paper towel. Place the Tahini marinade into a bowl with 5ml of sweetener and seasoning. Toss the ostrich chunks though the marinade and set aside.
GOLDEN Peanuts
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
THREAD THE SKEWERS
Separate the onion wedges into petals. Thread 1 marinated piece of Ostrich and 1 onion petal on to a skewer, making sure they are secure. Repeat in the same order, filling up each skewer, until all the skewers are full. Reserve any leftover marinade.
CHARRED VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans and any remaining Onion petals until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, place in a salad bowl, and season.
FRY THE KEBABS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Ostrich skewers until charred and cooked through, 2-3 minutes. In the final 1-2 minutes, baste the skewers with the reserved marinade. Remove from the pan, reserving any pan juices.
SCRUMPTIOUS SALAD
To the bowl of onion and green beans, toss through the shredded salad leaves, the artichoke pieces, the diced Cucumber, ½ the toasted nuts, the drained feta, a drizzle of olive oil, the reserved pan juices, and seasoning. Set aside.
GET MUNCHING!
Serve up the Ostrich skewers. Place the charred green bean & artichoke salad alongside and scatter over the remaining peanuts. Good one, Chef!
MARINATION STATION
Pat the Ostrich chunks dry with paper towel. Place the Tahini marinade into a bowl with 10ml of sweetener and seasoning. Toss the ostrich chunks though the marinade and set aside.
GOLDEN Peanuts
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
THREAD THE SKEWERS
Separate the onion wedges into petals. Thread 1 marinated piece of Ostrich and 1 onion petal on to a skewer, making sure they are secure. Repeat in the same order, filling up each skewer, until all the skewers are full. Reserve any leftover marinade.
CHARRED VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans and any remaining Onion petals until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, place in a salad bowl, and season.
FRY THE KEBABS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Ostrich skewers until charred and cooked through, 2-3 minutes. In the final 1-2 minutes, baste the skewers with the reserved marinade. Remove from the pan, reserving any pan juices.
SCRUMPTIOUS SALAD
To the bowl of onion and green beans, toss through the shredded salad leaves, the artichoke pieces, the diced Cucumber, ½ the toasted nuts, the drained feta, a drizzle of olive oil, the reserved pan juices, and seasoning. Set aside.
GET MUNCHING!
Serve up the Ostrich skewers. Place the charred green bean & artichoke salad alongside and scatter over the remaining peanuts. Good one, Chef!
MARINATION STATION
Pat the Ostrich chunks dry with paper towel. Place the Tahini marinade into a bowl with 15ml of sweetener and seasoning. Toss the ostrich chunks though the marinade and set aside.
GOLDEN Peanuts
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
THREAD THE SKEWERS
Separate the onion wedges into petals. Thread 1 marinated piece of Ostrich and 1 onion petal on to a skewer, making sure they are secure. Repeat in the same order, filling up each skewer, until all the skewers are full. Reserve any leftover marinade.
CHARRED VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans and any remaining Onion petals until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, place in a salad bowl, and season.
FRY THE KEBABS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Ostrich skewers until charred and cooked through, 3-4 minutes. In the final 1-2 minutes, baste the skewers with the reserved marinade. Remove from the pan, reserving any pan juices.
SCRUMPTIOUS SALAD
To the bowl of onion and green beans, toss through the shredded salad leaves, the artichoke pieces, the diced Cucumber, ½ the toasted nuts, the drained feta, a drizzle of olive oil, the reserved pan juices, and seasoning. Set aside.
GET MUNCHING!
Serve up the Ostrich skewers. Place the charred green bean & artichoke salad alongside and scatter over the remaining peanuts. Good one, Chef!
MARINATION STATION
Pat the Ostrich chunks dry with paper towel. Place the Tahini marinade into a bowl with 20ml of sweetener and seasoning. Toss the ostrich chunks though the marinade and set aside.
GOLDEN Peanuts
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
THREAD THE SKEWERS
Separate the onion wedges into petals. Thread 1 marinated piece of Ostrich and 1 onion petal on to a skewer, making sure they are secure. Repeat in the same order, filling up each skewer, until all the skewers are full. Reserve any leftover marinade.
CHARRED VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans and any remaining Onion petals until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, place in a salad bowl, and season.
FRY THE KEBABS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Ostrich skewers until charred and cooked through, 3-4 minutes. In the final 1-2 minutes, baste the skewers with the reserved marinade. Remove from the pan, reserving any pan juices.
SCRUMPTIOUS SALAD
To the bowl of onion and green beans, toss through the shredded salad leaves, the artichoke pieces, the diced Cucumber, ½ the toasted nuts, the drained feta, a drizzle of olive oil, the reserved pan juices, and seasoning. Set aside.
GET MUNCHING!
Serve up the Ostrich skewers. Place the charred green bean & artichoke salad alongside and scatter over the remaining peanuts. Good one, Chef!
Frequently Asked Questions
What is the preparation time for Char-grilled Tahini Ostrich Skewers?
The preparation time for Char-grilled Tahini Ostrich Skewers with peanuts & a green bean salad is between 20 and 35 minutes.
What is the total time required to make Char-grilled Tahini Ostrich Skewers with peanuts & a green bean salad?
The total time required to make Char-grilled Tahini Ostrich Skewers with peanuts & a green bean salad is between 35 and 50 minutes.
How many servings does Char-grilled Tahini Ostrich Skewers provide?
4 servings
What are the main ingredients in Char-grilled Tahini Ostrich Skewers?
Artichoke Hearts, Cucumber, Danish-style Feta, Free-range Ostrich Chunks, Green Beans, Onion, Onions, Ostrich, Peanuts, Salad Leaves, Tahini Marinade, Wooden Skewers
What is the nutritional information of Char-grilled Tahini Ostrich Skewers?
Calories: 664, Carbs: 29 grams, Fat: grams, Protein: 44.9 grams, Sugar: 12.8 grams, Salt: 591 grams
How do I prepare Char-grilled Tahini Ostrich Skewers?
FRY THE KEBABS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the ostrich skewers until charred and cooked through, 2-3 minutes. In the final 1-2 minutes, baste the skewers with the reserved marinade. Remove from the pan, reserving any pan juices. MARINATION STATION: Pat the ostrich chunks dry with paper towel. Place the Tahini marinade into a bowl with 10ml of sweetener and seasoning. Toss the ostrich chunks though the marinade and set aside. GOLDEN PEANUTS: Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. THREAD THE SKEWERS: Separate the onion wedges into petals. Thread 1 marinated piece of ostrich and 1 onion petal on to a skewer, making sure they are secure. Repeat in the same order, filling up each skewer, until all the skewers are full. Reserve any leftover marinade. CHARRED VEG: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans and any remaining onion petals until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, place in a salad bowl, and season. SCRUMPTIOUS SALAD: To the bowl of onion and green beans, toss through the shredded salad leaves, the artichoke pieces, the diced cucumber, ½ the toasted nuts, the drained feta, a drizzle of olive oil, the reserved pan juices, and seasoning. Set aside. GET MUNCHING!: Serve up the ostrich skewers. Place the charred green bean & artichoke salad alongside and scatter over the remaining peanuts. Good one, Chef!
What should be prepared from my kitchen to make Char-grilled Tahini Ostrich Skewers?
Artichoke Hearts, Cucumber, Danish-style Feta, Free-range Ostrich Chunks, Green Beans, Onion, Onions, Ostrich, Peanuts, Salad Leaves, Tahini Marinade, Wooden Skewers
How many calories does Char-grilled Tahini Ostrich Skewers have?
664 calories
How much fat content does Char-grilled Tahini Ostrich Skewers have?
grams
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