Vibrant ostrich goulash kebabs are studded with bright red tomato, bell pepper and onion! Served alongside a divine apple & blue cheese salad and scattered with pecan nuts for crunch, your tastebuds will sing at first bite!
Oh-So-Tasty Ostrich Kebabs
Oh-So-Tasty Ostrich Kebabs
with an apple & blue cheese salad
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Apple
- Apples
- Blue Cheese
- Free-range Ostrich Goulash
- Green Leaves
- NOMU Moroccan Rub
- Onion
- Onions
- Ostrich
- Pecan Nuts
- Pesto Princess Basil Pesto
- Red Bell Pepper
- Red Bell Peppers
- Tomato
- Tomatoes
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
SOAK & TOAST
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
SET UP THE SKEWERS
Separate the layers of the onion wedges into petals and place in a bowl. Add the pepper chunks, the tomato wedges, a drizzle of oil, and seasoning. Toss until fully coated in the oil. Thread 2-3 ostrich chunks, 2-3 onion petals, 2-3 pepper chunks, and a tomato wedge onto a skewer, making sure they are secure. Repeat in the same order, filling up each skewer until both the skewers are full. Set aside.
LUSH SALAD
In a salad bowl, combine the diced apple, the shredded green leaves, and the chopped pecans. Loosen the pesto with oil in 5ml increments until drizzling consistency.
OSTRICH KEBABS
Return the pan to a medium-high heat with a drizzle of oil (see Chef’s Tip for braai option!). When hot, add the ostrich skewers and fry for 5-7 minutes - this time may vary depending on the thickness of your veggies and ostrich. Turn the skewers as they colour. On completion, the veggies should be starting to char. In the final minute, baste the skewers with a knob of butter or a drizzle of oil, and the rub. Remove from the pan and season to taste.
PLATE IT UP
Plate up the colourful ostrich skewers and drizzle over the pesto. Serve the apple salad on the side crumbled with the blue cheese. Dig in, Chef!
Wooden Skewers - 2
Pecan Nuts - 10g
Onion - 1
Red Bell Pepper - 1
Tomato - 1
Free-range Ostrich Goulash - 150g
Apple - 1
Green Leaves - 20g
Pesto Princess Basil Pesto - 10ml
NOMU Moroccan Rub - 5ml
Blue Cheese - 25g
SOAK & TOAST
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
SET UP THE SKEWERS
Separate the layers of the onion wedges into petals and place in a bowl. Add the pepper chunks, the tomato wedges, a drizzle of oil, and seasoning. Toss until fully coated in the oil. Thread 2-3 ostrich chunks, 2-3 onion petals, 2-3 pepper chunks, and a tomato wedge onto a skewer, making sure they are secure. Repeat in the same order, filling up each skewer until all the skewers are full. Set aside.
LUSH SALAD
In a salad bowl, combine the diced apple, the shredded green leaves, and the chopped pecans. Loosen the pesto with oil in 5ml increments until drizzling consistency.
OSTRICH KEBABS
Return the pan to a medium-high heat with a drizzle of oil (see Chef’s Tip for braai option!). When hot, add the ostrich skewers and fry for 5-7 minutes - this time may vary depending on the thickness of your veggies and ostrich. Turn the skewers as they colour. On completion, the veggies should be starting to char. In the final minute, baste the skewers with a knob of butter or a drizzle of oil, and the rub. Remove from the pan and season to taste.
PLATE IT UP
Plate up the colourful ostrich skewers and drizzle over the pesto. Serve the apple salad on the side crumbled with the blue cheese. Dig in, Chef!
Wooden Skewers - 4
Pecan Nuts - 20g
Onion - 1
Red Bell Pepper - 1
Tomato - 1
Free-range Ostrich Goulash - 300g
Apple - 1
Green Leaves - 40g
Pesto Princess Basil Pesto - 20ml
NOMU Moroccan Rub - 10ml
Blue Cheese - 50g
SOAK & TOAST
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
SET UP THE SKEWERS
Separate the layers of the onion wedges into petals and place in a bowl. Add the pepper chunks, the tomato wedges, a drizzle of oil, and seasoning. Toss until fully coated in the oil. Thread 2-3 ostrich chunks, 2-3 onion petals, 2-3 pepper chunks, and a tomato wedge onto a skewer, making sure they are secure. Repeat in the same order, filling up each skewer until all the skewers are full. Set aside.
LUSH SALAD
In a salad bowl, combine the diced apple, the shredded green leaves, and the chopped pecans. Loosen the pesto with oil in 5ml increments until drizzling consistency.
OSTRICH KEBABS
Return the pan to a medium-high heat with a drizzle of oil (see Chef’s Tip for braai option!). When hot, add the ostrich skewers and fry for 5-7 minutes - this time may vary depending on the thickness of your veggies and ostrich. Turn the skewers as they colour. On completion, the veggies should be starting to char. You may need to do this in batches. In the final minute, baste the skewers with a knob of butter or a drizzle of oil, and the rub. Remove from the pan and season to taste.
PLATE IT UP
Plate up the colourful ostrich skewers and drizzle over the pesto. Serve the apple salad on the side crumbled with the blue cheese. Dig in, Chef!
Wooden Skewers - 6
Pecan Nuts - 30g
Onions - 2
Red Bell Peppers - 2
Tomatoes - 2
Free-range Ostrich Goulash - 450g
Apples - 2
Green Leaves - 60g
Pesto Princess Basil Pesto - 30ml
NOMU Moroccan Rub - 15ml
Blue Cheese - 75g
SOAK & TOAST
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
SET UP THE SKEWERS
Separate the layers of the onion wedges into petals and place in a bowl. Add the pepper chunks, the tomato wedges, a drizzle of oil, and seasoning. Toss until fully coated in the oil. Thread 2-3 ostrich chunks, 2-3 onion petals, 2-3 pepper chunks, and a tomato wedge onto a skewer, making sure they are secure. Repeat in the same order, filling up each skewer until all the skewers are full. Set aside.
LUSH SALAD
In a salad bowl, combine the diced apple, the shredded green leaves, and the chopped pecans. Loosen the pesto with oil in 5ml increments until drizzling consistency.
OSTRICH KEBABS
Return the pan to a medium-high heat with a drizzle of oil (see Chef’s Tip for braai option!). When hot, add the ostrich skewers and fry for 5-7 minutes - this time may vary depending on the thickness of your veggies and ostrich. Turn the skewers as they colour. On completion, the veggies should be starting to char. You may need to do this in batches. In the final minute, baste the skewers with a knob of butter or a drizzle of oil, and the rub. Remove from the pan and season to taste.
PLATE IT UP
Plate up the colourful ostrich skewers and drizzle over the pesto. Serve the apple salad on the side crumbled with the blue cheese. Dig in, Chef!
Wooden Skewers - 8
Pecan Nuts - 40g
Onions - 2
Red Bell Peppers - 2
Tomatoes - 2
Free-range Ostrich Goulash - 600g
Apples - 2
Green Leaves - 80g
Pesto Princess Basil Pesto - 40ml
NOMU Moroccan Rub - 20ml
Blue Cheese - 100g
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