What are the main ingredients in Oh-So-Tasty Ostrich Kebabs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Oh-So-Tasty Ostrich Kebabs?

Calories: 596, Carbs: 46 grams, Fat: grams, Protein: 41.8 grams, Sugar: 15.5 grams, Salt: 840 grams

How do I prepare Oh-So-Tasty Ostrich Kebabs?

SOME PREP: Pat the ostrich dry with paper towel and cut into small bite-sized chunks. In a bowl, coat the pepper chunks, the rinsed tomatoes, and the ostrich pieces in the oil, the NOMU rub mix, and seasoning. Thread the pepper, the ostrich, and the tomato onto the skewer, rotating the ingredients in that order. Repeat until all the skewers are filled and make sure all the ostrich is threaded on the skewers. If you have any leftover tomato and pepper pieces, scatter them over the roast in the final 5-8 minutes. DINNER IS READY: Dish up the roast, top with the skewers, and drizzle the pesto over the skewers. Garnish with the rinsed basil and enjoy, Chef! PESTO: Loosen the pesto with 30ml of olive oil. CHARRING MOMENT: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the skewers until lightly charred and cooked through, 3-4 minutes, turning as they colour. ROAST: Preheat the oven to 200°C. In a bowl, combine the beetroot pieces with oil, and season. In a separate bowl, combine the corn pieces with oil and season. Place the beetroot on the half side of the roasting tray and add the corn to the other side of the tray. Roast in the hot oven until cooked through, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Oh-So-Tasty Ostrich Kebabs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Oh-So-Tasty Ostrich Kebabs

A tantalising taste trio of tangy tomato, bell pepper & ostrich are threaded onto skewers and cooked until they can only be described as ‘sensational sosaties’. Served with a colourful roast of corn on the cob & beetroot and garnished with dollops of bright Pesto Princess Basil Pesto and peppery fresh basil.

Oh-So-Tasty Ostrich Kebabs

with roasted beetroot & corn on the cob

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Beetroot
Bell Pepper
Bell Peppers
Corn On The Cob
Free-range Ostrich Chunks
Fresh Basil
NOMU Rub Mix
Ostrich
Pesto Princess Basil Pesto
Wooden Skewers

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

ROAST
Preheat the oven to 200°C. In a bowl, combine the beetroot pieces with oil, and season. In a separate bowl, combine the corn pieces with oil and season. Place the beetroot on the half side of the roasting tray and add the corn to the other side of the tray. Roast in the hot oven until cooked through, 25-30 minutes (shifting halfway).
SOME PREP
Pat the ostrich dry with paper towel and cut into small bite-sized chunks. In a bowl, coat the pepper chunks, the rinsed tomatoes, and the ostrich pieces in the oil, the NOMU rub mix, and seasoning. Thread the pepper, the ostrich, and the tomato onto the skewer, rotating the ingredients in that order. Repeat until all the skewers are filled and make sure all the ostrich is threaded on the skewers. If you have any leftover tomato and pepper pieces, scatter them over the roast in the final 5-8 minutes.
CHARRING MOMENT
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the skewers until lightly charred and cooked through, 3-4 minutes, turning as they colour.
PESTO
Loosen the pesto with 15ml of olive oil.
DINNER IS READY
Dish up the roast, top with the skewers, and drizzle the pesto over the skewers. Garnish with the rinsed basil and enjoy, Chef!

Beetroot - 200g
Corn On The Cob - 1
Free-range Ostrich Chunks - 150g
Bell Pepper - 1
Baby Tomatoes - 80g
NOMU Rub Mix - 15ml
Wooden Skewers - 4
Pesto Princess Basil Pesto - 20ml
Fresh Basil - 3g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. In a bowl, combine the beetroot pieces with oil, and season. In a separate bowl, combine the corn pieces with oil and season. Place the beetroot on the half side of the roasting tray and add the corn to the other side of the tray. Roast in the hot oven until cooked through, 25-30 minutes (shifting halfway).
SOME PREP
Pat the ostrich dry with paper towel and cut into small bite-sized chunks. In a bowl, coat the pepper chunks, the rinsed tomatoes, and the ostrich pieces in the oil, the NOMU rub mix, and seasoning. Thread the pepper, the ostrich, and the tomato onto the skewer, rotating the ingredients in that order. Repeat until all the skewers are filled and make sure all the ostrich is threaded on the skewers. If you have any leftover tomato and pepper pieces, scatter them over the roast in the final 5-8 minutes.
CHARRING MOMENT
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the skewers until lightly charred and cooked through, 3-4 minutes, turning as they colour.
PESTO
Loosen the pesto with 30ml of olive oil.
DINNER IS READY
Dish up the roast, top with the skewers, and drizzle the pesto over the skewers. Garnish with the rinsed basil and enjoy, Chef!

Beetroot - 400g
Corn On The Cob - 2
Free-range Ostrich Chunks - 300g
Bell Pepper - 1
Baby Tomatoes - 160g
NOMU Rub Mix - 30ml
Wooden Skewers - 8
Pesto Princess Basil Pesto - 40ml
Fresh Basil - 5g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. In a bowl, combine the beetroot pieces with oil, and season. In a separate bowl, combine the corn pieces with oil and season. Place the beetroot on the half side of the roasting tray and add the corn to the other side of the tray. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway).
SOME PREP
Pat the ostrich dry with paper towel and cut into small bite-sized chunks. In a bowl, coat the pepper chunks, the rinsed tomatoes, and the ostrich pieces in the oil, the NOMU rub mix, and seasoning. Thread the pepper, the ostrich, and the tomato onto the skewer, rotating the ingredients in that order. Repeat until all the skewers are filled and make sure all the ostrich is threaded on the skewers. If you have any leftover tomato and pepper pieces, scatter them over the roast in the final 5-8 minutes.
CHARRING MOMENT
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the skewers until lightly charred and cooked through, 4-5 minutes, turning as they colour.
PESTO
Loosen the pesto with 45ml of olive oil.
DINNER IS READY
Dish up the roast, top with the skewers, and drizzle the pesto over the skewers. Garnish with the rinsed basil and enjoy, Chef!

Beetroot - 600g
Corn On The Cob - 3
Free-range Ostrich Chunks - 450g
Bell Peppers - 2
Baby Tomatoes - 240g
NOMU Rub Mix - 45ml
Wooden Skewers - 12
Pesto Princess Basil Pesto - 60ml
Fresh Basil - 8g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. In a bowl, combine the beetroot pieces with oil, and season. In a separate bowl, combine the corn pieces with oil and season. Place the beetroot on the half side of the roasting tray and add the corn to the other side of the tray. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway).
SOME PREP
Pat the ostrich dry with paper towel and cut into small bite-sized chunks. In a bowl, coat the pepper chunks, the rinsed tomatoes, and the ostrich pieces in the oil, the NOMU rub mix, and seasoning. Thread the pepper, the ostrich, and the tomato onto the skewer, rotating the ingredients in that order. Repeat until all the skewers are filled and make sure all the ostrich is threaded on the skewers. If you have any leftover tomato and pepper pieces, scatter them over the roast in the final 5-8 minutes.
CHARRING MOMENT
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the skewers until lightly charred and cooked through, 4-5 minutes, turning as they colour.
PESTO
Loosen the pesto with 60ml of olive oil.
DINNER IS READY
Dish up the roast, top with the skewers, and drizzle the pesto over the skewers. Garnish with the rinsed basil and enjoy, Chef!