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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Oh-So-Tasty Ostrich Kebabs?
The preparation time for Oh-So-Tasty Ostrich Kebabs with an apple & blue cheese salad is between 15 and 30 minutes.
What is the total time required to make Oh-So-Tasty Ostrich Kebabs with an apple & blue cheese salad?
The total time required to make Oh-So-Tasty Ostrich Kebabs with an apple & blue cheese salad is between 25 and 40 minutes.
How many servings does Oh-So-Tasty Ostrich Kebabs provide?
4 servings
What are the main ingredients in Oh-So-Tasty Ostrich Kebabs?
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
What is the nutritional information of Oh-So-Tasty Ostrich Kebabs?
Calories: 716, Carbs: 61 grams, Fat: grams, Protein: 37.6 grams, Sugar: 20.8 grams, Salt: 1263 grams
How do I prepare Oh-So-Tasty Ostrich Kebabs?
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. 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. 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. 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!
What should be prepared from my kitchen to make Oh-So-Tasty Ostrich Kebabs?
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
How many calories does Oh-So-Tasty Ostrich Kebabs have?
716 calories
How much fat content does Oh-So-Tasty Ostrich Kebabs have?
grams
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