What are the main ingredients in Char-grilled Tahini Ostrich Skewers?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Char-grilled Tahini Ostrich Skewers

Name: Char-grilled Tahini Ostrich Skewers
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

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

with peanuts & a green bean salad

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Photo of Char-grilled Tahini Ostrich Skewers

Serves 1

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!

Free-range Ostrich Chunks - 150g
Tahini Marinade - 125ml
Peanuts - 5g
Wooden Skewers - 3
Onion - 1
Green Beans - 100g
Salad Leaves - 20g
Artichoke Hearts - 50g
Cucumber - 50g
Danish-style Feta - 30g

Download the Recipe

Serves 2

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!

Free-range Ostrich Chunks - 300g
Tahini Marinade - 250ml
Peanuts - 10g
Wooden Skewers - 6
Onion - 1
Green Beans - 200g
Salad Leaves - 40g
Artichoke Hearts - 100g
Cucumber - 100g
Danish-style Feta - 60g

Download the Recipe

Serves 3

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!

Free-range Ostrich Chunks - 450g
Tahini Marinade - 375ml
Peanuts - 15g
Wooden Skewers - 9
Onions - 2
Green Beans - 300g
Salad Leaves - 60g
Artichoke Hearts - 150g
Cucumber - 150g
Danish-style Feta - 90g

Download the Recipe

Serves 4

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!