Healthy and deliciously easy to make! Lean ostrich steak, sweet potato, pickled cucumber, and hummus, all tucked into a yummy pita – dig in.
Ostrich Shawarma
Ostrich Shawarma
with hummus, sweet potato & warm pita bread
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cucumber
- Free-range Ostrich Steak
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Herb & Seed Mix
- Hummus
- Ostrich
- Pita Bread
- Pita Breads
- Plum Tomato
- Plum Tomatoes
- Red Onion
- Red Onions
- Sweet Potato
- Tzatziki
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
ROASTED GOLDEN VEG
Preheat the oven to 200°C. Evenly spread the sweet potato wedges, garlic clove, and onion wedges on an oven tray. Drizzle with oil, seasoning and toss to coat. Roast in the hot oven for about 25-30 minutes until the sweet potatoes are cooked through and the onions are golden.
SALSA & DRIZZLE
In a bowl, combine the diced Cucumber, diced tomato, sliced onion, ¾ of the sliced mint, and white wine vinegar. Set aside to pickle. In a small bowl, loosen the hummus with water in 5ml increments until drizzling consistency.
HERB & SEED CRUSTED STEAK
When the sweet potato has 15 minutes remaining, squeeze out the flesh from the roasted garlic and roughly chop. Toss through the roasting vegetables. Place a pan over a medium heat with a drizzle of oil. Pat the Ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the herb & seed mix to baste the steaks. Remove from the pan on completion and rest for 5 minutes before thinly slicing. Lightly season the slices.
FLUFFY WARM PITA BREAD
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds.
PITA TIME!
Smear the Tzatziki in the pita. Fill with the Cucumber salsa, and top with the juicy steak slices. Drizzle over the loosened hummus and serve the roast on the side drizzled with any remaining hummus. Garnish with the remaining mint and there you have it!
ROASTED GOLDEN VEG
Preheat the oven to 200°C. Evenly spread the sweet potato wedges, garlic cloves, and onion wedges on an oven tray. Drizzle with oil, seasoning and toss to coat. Roast in the hot oven for about 25-30 minutes until the sweet potatoes are cooked through and the onions are golden.
SALSA & DRIZZLE
In a bowl, combine the diced Cucumber, diced tomato, sliced onion, ¾ of the sliced mint, and white wine vinegar. Set aside to pickle. In a small bowl, loosen the hummus with water in 5ml increments until drizzling consistency.
HERB & SEED CRUSTED STEAK
When the sweet potato has 15 minutes remaining, squeeze out the flesh from the roasted garlic and roughly chop. Toss through the roasting vegetables. Place a pan over a medium heat with a drizzle of oil. Pat the Ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the herb & seed mix to baste the steaks. Remove from the pan on completion and rest for 5 minutes before thinly slicing. Lightly season the slices.
FLUFFY WARM PITA BREAD
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds.
PITA TIME!
Smear the Tzatziki in the pitas. Fill with the Cucumber salsa, and top with the juicy steak slices. Drizzle over the loosened hummus and serve the roast on the side drizzled with any remaining hummus. Garnish with the remaining mint and there you have it!
ROASTED GOLDEN VEG
Preheat the oven to 200°C. Evenly spread the sweet potato wedges, garlic cloves, and onion wedges on an oven tray. Drizzle with oil, seasoning and toss to coat. Roast in the hot oven for about 30-35 minutes until the sweet potatoes are cooked through and the onions are golden.
SALSA & DRIZZLE
In a bowl, combine the diced Cucumber, diced tomato, sliced onion, ¾ of the sliced mint, and white wine vinegar. Set aside to pickle. In a small bowl, loosen the hummus with water in 5ml increments until drizzling consistency.
HERB & SEED CRUSTED STEAK
When the sweet potato has 15 minutes remaining, squeeze out the flesh from the roasted garlic and roughly chop. Toss through the roasting vegetables. Place a pan over a medium heat with a drizzle of oil. Pat the Ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the herb & seed mix to baste the steaks. Remove from the pan on completion and rest for 5 minutes before thinly slicing. Lightly season the slices.
FLUFFY WARM PITA BREAD
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. If you’d prefer to toast the pitas in the oven, preheat it to 200°C. When hot, pop them in for 3-4 minutes until heated through and crisp.
PITA TIME!
Smear the Tzatziki in the pitas. Fill with the Cucumber salsa, and top with the juicy steak slices. Drizzle over the loosened hummus and serve the roast on the side drizzled with any remaining hummus. Garnish with the remaining mint and there you have it!
ROASTED GOLDEN VEG
Preheat the oven to 200°C. Evenly spread the sweet potato wedges, garlic cloves, and onion wedges on an oven tray. Drizzle with oil, seasoning and toss to coat. Roast in the hot oven for about 30-35 minutes until the sweet potatoes are cooked through and the onions are golden.
SALSA & DRIZZLE
In a bowl, combine the diced Cucumber, diced tomato, sliced onion, ¾ of the sliced mint, and white wine vinegar. Set aside to pickle. In a small bowl, loosen the hummus with water in 5ml increments until drizzling consistency.
HERB & SEED CRUSTED STEAK
When the sweet potato has 15 minutes remaining, squeeze out the flesh from the roasted garlic and roughly chop. Toss through the roasting vegetables. Place a pan over a medium heat with a drizzle of oil. Pat the Ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the herb & seed mix to baste the steaks. Remove from the pan on completion and rest for 5 minutes before thinly slicing. Lightly season the slices.
FLUFFY WARM PITA BREAD
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. If you’d prefer to toast the pitas in the oven, preheat it to 200°C. When hot, pop them in for 3-4 minutes until heated through and crisp.
PITA TIME!
Smear the Tzatziki in the pitas. Fill with the Cucumber salsa, and top with the juicy steak slices. Drizzle over the loosened hummus and serve the roast on the side drizzled with any remaining hummus. Garnish with the remaining mint and there you have it!
Frequently Asked Questions
What is the preparation time for Ostrich Shawarma?
The preparation time for Ostrich Shawarma with hummus, sweet potato & warm pita bread is between 20 and 35 minutes.
What is the total time required to make Ostrich Shawarma with hummus, sweet potato & warm pita bread?
The total time required to make Ostrich Shawarma with hummus, sweet potato & warm pita bread is between 40 and 55 minutes.
How many servings does Ostrich Shawarma provide?
4 servings
What are the main ingredients in Ostrich Shawarma?
Cucumber, Free-range Ostrich Steak, Fresh Mint, Garlic Clove, Garlic Cloves, Herb & Seed Mix, Hummus, Ostrich, Pita Bread, Pita Breads, Plum Tomato, Plum Tomatoes, Red Onion, Red Onions, Sweet Potato, Tzatziki, White Wine Vinegar
What is the nutritional information of Ostrich Shawarma?
Calories: 580, Carbs: 60 grams, Fat: grams, Protein: 46.7 grams, Sugar: 19.7 grams, Salt: 627 grams
How do I prepare Ostrich Shawarma?
ROASTED GOLDEN VEG: Preheat the oven to 200°C. Evenly spread the sweet potato wedges, garlic cloves, and onion wedges on an oven tray. Drizzle with oil, seasoning and toss to coat. Roast in the hot oven for about 25-30 minutes until the sweet potatoes are cooked through and the onions are golden. SALSA & DRIZZLE: In a bowl, combine the diced cucumber, diced tomato, sliced onion, ¾ of the sliced mint, and white wine vinegar. Set aside to pickle. In a small bowl, loosen the hummus with water in 5ml increments until drizzling consistency. HERB & SEED CRUSTED STEAK: When the sweet potato has 15 minutes remaining, squeeze out the flesh from the roasted garlic and roughly chop. Toss through the roasting vegetables. Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the herb & seed mix to baste the steaks. Remove from the pan on completion and rest for 5 minutes before thinly slicing. Lightly season the slices. FLUFFY WARM PITA BREAD: Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. PITA TIME!: Smear the tzatziki in the pitas. Fill with the cucumber salsa, and top with the juicy steak slices. Drizzle over the loosened hummus and serve the roast on the side drizzled with any remaining hummus. Garnish with the remaining mint and there you have it!
What should be prepared from my kitchen to make Ostrich Shawarma?
Cucumber, Free-range Ostrich Steak, Fresh Mint, Garlic Clove, Garlic Cloves, Herb & Seed Mix, Hummus, Ostrich, Pita Bread, Pita Breads, Plum Tomato, Plum Tomatoes, Red Onion, Red Onions, Sweet Potato, Tzatziki, White Wine Vinegar
How many calories does Ostrich Shawarma have?
580 calories
How much fat content does Ostrich Shawarma have?
grams
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