Bask in the warm flavours of the desert with these Karoo-inspired tacos: soft rotis overflowing with strips of BBQ-spiced, free-range ostrich. Layered with dried apricots, rocket, pickled radish, and a tangy hummus dressing.
BBQ Ostrich Tacos
BBQ Ostrich Tacos
with hummus, dried apricots & warm rotis
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Dried Apricots
- Free-Range Ostrich Strips
- Green Leaves
- Hummus
- Julienne Carrot
- Lentils
- NOMU BBQ Rub
- Ostrich
- Pickling Liquid
- Radish
- Whole Wheat Cocktail Rotis
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
A RUBY RED PICKLE
Place the sliced Radish and pickling liquid in a bowl. Toss to coat and set aside to pickle.
CRISPY BITS
Place a pan (that has a lid) over a medium-high heat with a drizzle of oil. When hot, toast the drained Lentils for 6-8 minutes until crispy. For the best results, only shift occasionally. On completion, season and remove the pan from the heat. Cover with the lid and set aside for serving.
WARM THE ROTIS
When the Lentils are crispy, place a clean, dry pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and warm up in the microwave for 30-60 seconds. Once heated, stack on a plate and cover with a tea towel to keep warm.
SPICED Ostrich STRIPS
Return the pan to a high heat with a drizzle of oil. When hot, fry the Ostrich strips for 2-3 minutes until browned but not cooked through, shifting occasionally. Stir in the BBQ Rub to taste and a knob of butter (optional). Fry for a further 2-3 minutes until cooked through and crisping up, shifting occasionally. Remove from the heat on completion.
Hummus DRESSING
Drain the pickled Radish, reserving the liquid. Place the Hummus in a bowl and mix in the reserved pickling liquid in 5ml increments until drizzling consistency, tasting as you go. Season to taste.
GET ROLLIN’
Lay out the golden rotis and load with the rinsed green leaves, julienne carrot, pickled Radish, and BBQ Ostrich strips. Sprinkle over the chopped apricots and crispy Lentils and complete with splatters of hummus dressing. Roll up and eat up!
A RUBY RED PICKLE
Place the sliced Radish and pickling liquid in a bowl. Toss to coat and set aside to pickle.
CRISPY BITS
Place a pan (that has a lid) over a medium-high heat with a drizzle of oil. When hot, toast the drained Lentils for 8-10 minutes until crispy. For the best results, only shift occasionally. On completion, season and remove the pan from the heat. Cover with the lid and set aside for serving.
WARM THE ROTIS
When the Lentils are crispy, place a clean, dry pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and warm up in the microwave for 30-60 seconds. Once heated, stack on a plate and cover with a tea towel to keep warm.
SPICED Ostrich STRIPS
Return the pan to a high heat with a drizzle of oil. When hot, fry the Ostrich strips for 4-5 minutes until browned but not cooked through, shifting occasionally. Stir in the BBQ Rub to taste and a knob of butter (optional). Fry for a further 2-3 minutes until cooked through and crisping up, shifting occasionally. Remove from the heat on completion.
Hummus DRESSING
Drain the pickled Radish, reserving the liquid. Place the Hummus in a bowl and mix in the reserved pickling liquid in 5ml increments until drizzling consistency, tasting as you go. Season to taste.
GET ROLLIN’
Lay out the golden rotis and load with the rinsed green leaves, julienne carrot, pickled Radish, and BBQ Ostrich strips. Sprinkle over the chopped apricots and crispy Lentils and complete with splatters of hummus dressing. Roll up and eat up!
A RUBY RED PICKLE
Place the sliced Radish and pickling liquid in a bowl. Toss to coat and set aside to pickle.
CRISPY BITS
Place a pan (that has a lid) over a medium-high heat with a drizzle of oil. When hot, toast the drained Lentils for 8-10 minutes until crispy. For the best results, only shift occasionally. On completion, season and remove the pan from the heat. Cover with the lid and set aside for serving.
WARM THE ROTIS
When the Lentils are crispy, place a clean, dry pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and warm up in the microwave for 30-60 seconds. Once heated, stack on a plate and cover with a tea towel to keep warm.
SPICED Ostrich STRIPS
Return the pan to a high heat with a drizzle of oil. When hot, fry the Ostrich strips for 4-5 minutes until browned but not cooked through, shifting occasionally. Stir in the BBQ Rub to taste and a knob of butter (optional). Fry for a further 2-3 minutes until cooked through and crisping up, shifting occasionally. Remove from the heat on completion.
Hummus DRESSING
Drain the pickled Radish, reserving the liquid. Place the Hummus in a bowl and mix in the reserved pickling liquid in 5ml increments until drizzling consistency, tasting as you go. Season to taste.
GET ROLLIN’
Lay out the golden rotis and load with the rinsed green leaves, julienne carrot, pickled Radish, and BBQ Ostrich strips. Sprinkle over the chopped apricots and crispy Lentils and complete with splatters of hummus dressing. Roll up and eat up!
A RUBY RED PICKLE
Place the sliced Radish and pickling liquid in a bowl. Toss to coat and set aside to pickle.
CRISPY BITS
Place a pan (that has a lid) over a medium-high heat with a drizzle of oil. When hot, toast the drained Lentils for 8-10 minutes until crispy. For the best results, only shift occasionally. On completion, season and remove the pan from the heat. Cover with the lid and set aside for serving.
WARM THE ROTIS
When the Lentils are crispy, place a large, clean pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and warm up in the microwave for 30-60 seconds. Once heated, stack on a plate and cover with a tea towel to keep warm.
SPICED Ostrich STRIPS
Return the pan to a high heat with a drizzle of oil. When hot, fry the Ostrich strips for 4-5 minutes until browned but not cooked through, shifting occasionally. Stir in the BBQ Rub to taste and a knob of butter (optional). Fry for a further 2-3 minutes until cooked through and crisping up, shifting occasionally. Remove from the heat on completion.
Hummus DRESSING
Drain the pickled Radish, reserving the liquid. Place the Hummus in a bowl and mix in the reserved pickling liquid in 5ml increments until drizzling consistency, tasting as you go. Season to taste.
GET ROLLIN’
Lay out the golden rotis and load with the rinsed green leaves, julienne carrot, pickled Radish, and BBQ Ostrich strips. Sprinkle over the chopped apricots and crispy Lentils and complete with splatters of hummus dressing. Roll up and eat up!
Frequently Asked Questions
What is the preparation time for BBQ Ostrich Tacos?
The preparation time for BBQ Ostrich Tacos with hummus, dried apricots & warm rotis is between 20 and 30 minutes.
What is the total time required to make BBQ Ostrich Tacos with hummus, dried apricots & warm rotis?
The total time required to make BBQ Ostrich Tacos with hummus, dried apricots & warm rotis is between 30 and 40 minutes.
How many servings does BBQ Ostrich Tacos provide?
4 servings
What are the main ingredients in BBQ Ostrich Tacos?
Dried Apricots, Free-Range Ostrich Strips, Green Leaves, Hummus, Julienne Carrot, Lentils, NOMU BBQ Rub, Ostrich, Pickling Liquid, Radish, Whole Wheat Cocktail Rotis
What is the nutritional information of BBQ Ostrich Tacos?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare BBQ Ostrich Tacos?
A RUBY RED PICKLE: Place the sliced radish and pickling liquid in a bowl. Toss to coat and set aside to pickle. CRISPY BITS: Place a pan (that has a lid) over a medium-high heat with a drizzle of oil. When hot, toast the drained lentils for 8-10 minutes until crispy. For the best results, only shift occasionally. On completion, season and remove the pan from the heat. Cover with the lid and set aside for serving. WARM THE ROTIS: When the lentils are crispy, place a clean, dry pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and warm up in the microwave for 30-60 seconds. Once heated, stack on a plate and cover with a tea towel to keep warm. SPICED OSTRICH STRIPS: Return the pan to a high heat with a drizzle of oil. When hot, fry the ostrich strips for 4-5 minutes until browned but not cooked through, shifting occasionally. Stir in the BBQ Rub to taste and a knob of butter (optional). Fry for a further 2-3 minutes until cooked through and crisping up, shifting occasionally. Remove from the heat on completion. HUMMUS DRESSING: Drain the pickled radish, reserving the liquid. Place the hummus in a bowl and mix in the reserved pickling liquid in 5ml increments until drizzling consistency, tasting as you go. Season to taste. GET ROLLIN’: Lay out the golden rotis and load with the rinsed green leaves, julienne carrot, pickled radish, and BBQ ostrich strips. Sprinkle over the chopped apricots and crispy lentils and complete with splatters of hummus dressing. Roll up and eat up!
What should be prepared from my kitchen to make BBQ Ostrich Tacos?
Dried Apricots, Free-Range Ostrich Strips, Green Leaves, Hummus, Julienne Carrot, Lentils, NOMU BBQ Rub, Ostrich, Pickling Liquid, Radish, Whole Wheat Cocktail Rotis
How many calories does BBQ Ostrich Tacos have?
calories
How much fat content does BBQ Ostrich Tacos have?
grams
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