What are the main ingredients in Ostrich Shawarma?

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

What is the nutritional information of Ostrich Shawarma?

Calories: 580, Carbs: 60 grams, Fat: grams, Protein: 46.7 grams, Sugar: 19.7 grams, Salt: 627 grams

How do I prepare Ostrich Shawarma?

ROASTED GOLDEN VEG: Preheat the oven to 200°C. Evenly spread the sweet potato wedges, garlic cloves, and onion wedges on an oven tray. Drizzle with oil, seasoning and toss to coat. Roast in the hot oven for about 25-30 minutes until the sweet potatoes are cooked through and the onions are golden. SALSA & DRIZZLE: In a bowl, combine the diced cucumber, diced tomato, sliced onion, ¾ of the sliced mint, and white wine vinegar. Set aside to pickle. In a small bowl, loosen the hummus with water in 5ml increments until drizzling consistency. HERB & SEED CRUSTED STEAK: When the sweet potato has 15 minutes remaining, squeeze out the flesh from the roasted garlic and roughly chop. Toss through the roasting vegetables. Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the herb & seed mix to baste the steaks. Remove from the pan on completion and rest for 5 minutes before thinly slicing. Lightly season the slices. FLUFFY WARM PITA BREAD: Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. PITA TIME!: Smear the tzatziki in the pitas. Fill with the cucumber salsa, and top with the juicy steak slices. Drizzle over the loosened hummus and serve the roast on the side drizzled with any remaining hummus. Garnish with the remaining mint and there you have it!

What should be prepared from my kitchen to make Ostrich Shawarma?

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

Ostrich Shawarma

Healthy and deliciously easy to make! Lean ostrich steak, sweet potato, pickled cucumber, and hummus, all tucked into a yummy pita – dig in.

Ostrich Shawarma

with hummus, sweet potato & warm pita bread

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Cucumber
Free-range Ostrich Steak
Fresh Mint
Garlic Clove
Garlic Cloves
Herb & Seed Mix
Hummus
Ostrich
Pita Bread
Pita Breads
Plum Tomato
Plum Tomatoes
Red Onion
Red Onions
Sweet Potato
Tzatziki
White Wine Vinegar

From your kitchen:

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

Serves 1

ROASTED GOLDEN VEG
Preheat the oven to 200°C. Evenly spread the sweet potato wedges, garlic clove, and onion wedges on an oven tray. Drizzle with oil, seasoning and toss to coat. Roast in the hot oven for about 25-30 minutes until the sweet potatoes are cooked through and the onions are golden.
SALSA & DRIZZLE
In a bowl, combine the diced cucumber, diced tomato, sliced onion, ¾ of the sliced mint, and white wine vinegar. Set aside to pickle. In a small bowl, loosen the hummus with water in 5ml increments until drizzling consistency.
HERB & SEED CRUSTED STEAK
When the sweet potato has 15 minutes remaining, squeeze out the flesh from the roasted garlic and roughly chop. Toss through the roasting vegetables. Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the herb & seed mix to baste the steaks. Remove from the pan on completion and rest for 5 minutes before thinly slicing. Lightly season the slices.
FLUFFY WARM PITA BREAD
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds.
PITA TIME!
Smear the tzatziki in the pita. Fill with the cucumber salsa, and top with the juicy steak slices. Drizzle over the loosened hummus and serve the roast on the side drizzled with any remaining hummus. Garnish with the remaining mint and there you have it!

Sweet Potato - 250g
Garlic Clove - 1
Red Onion - 1
Cucumber - 100g
Plum Tomato - 1
Fresh Mint - 4g
White Wine Vinegar - 10ml
Hummus - 50ml
Free-range Ostrich Steak - 160g
Herb & Seed Mix - 15ml
Pita Bread - 1
Tzatziki - 30ml

Download the Recipe

Serves 2

ROASTED GOLDEN VEG
Preheat the oven to 200°C. Evenly spread the sweet potato wedges, garlic cloves, and onion wedges on an oven tray. Drizzle with oil, seasoning and toss to coat. Roast in the hot oven for about 25-30 minutes until the sweet potatoes are cooked through and the onions are golden.
SALSA & DRIZZLE
In a bowl, combine the diced cucumber, diced tomato, sliced onion, ¾ of the sliced mint, and white wine vinegar. Set aside to pickle. In a small bowl, loosen the hummus with water in 5ml increments until drizzling consistency.
HERB & SEED CRUSTED STEAK
When the sweet potato has 15 minutes remaining, squeeze out the flesh from the roasted garlic and roughly chop. Toss through the roasting vegetables. Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the herb & seed mix to baste the steaks. Remove from the pan on completion and rest for 5 minutes before thinly slicing. Lightly season the slices.
FLUFFY WARM PITA BREAD
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds.
PITA TIME!
Smear the tzatziki in the pitas. Fill with the cucumber salsa, and top with the juicy steak slices. Drizzle over the loosened hummus and serve the roast on the side drizzled with any remaining hummus. Garnish with the remaining mint and there you have it!

Sweet Potato - 500g
Garlic Clove - 1
Red Onion - 1
Cucumber - 200g
Plum Tomato - 1
Fresh Mint - 8g
White Wine Vinegar - 20ml
Hummus - 100ml
Free-range Ostrich Steak - 320g
Herb & Seed Mix - 30ml
Pita Breads - 2
Tzatziki - 60ml

Download the Recipe

Serves 3

ROASTED GOLDEN VEG
Preheat the oven to 200°C. Evenly spread the sweet potato wedges, garlic cloves, and onion wedges on an oven tray. Drizzle with oil, seasoning and toss to coat. Roast in the hot oven for about 30-35 minutes until the sweet potatoes are cooked through and the onions are golden.
SALSA & DRIZZLE
In a bowl, combine the diced cucumber, diced tomato, sliced onion, ¾ of the sliced mint, and white wine vinegar. Set aside to pickle. In a small bowl, loosen the hummus with water in 5ml increments until drizzling consistency.
HERB & SEED CRUSTED STEAK
When the sweet potato has 15 minutes remaining, squeeze out the flesh from the roasted garlic and roughly chop. Toss through the roasting vegetables. Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the herb & seed mix to baste the steaks. Remove from the pan on completion and rest for 5 minutes before thinly slicing. Lightly season the slices.
FLUFFY WARM PITA BREAD
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. If you’d prefer to toast the pitas in the oven, preheat it to 200°C. When hot, pop them in for 3-4 minutes until heated through and crisp.
PITA TIME!
Smear the tzatziki in the pitas. Fill with the cucumber salsa, and top with the juicy steak slices. Drizzle over the loosened hummus and serve the roast on the side drizzled with any remaining hummus. Garnish with the remaining mint and there you have it!

Sweet Potato - 750g
Garlic Cloves - 2
Red Onions - 2
Cucumber - 300g
Plum Tomatoes - 2
Fresh Mint - 12g
White Wine Vinegar - 30ml
Hummus - 150ml
Free-range Ostrich Steak - 480g
Herb & Seed Mix - 45ml
Pita Breads - 3
Tzatziki - 90ml

Download the Recipe

Serves 4

ROASTED GOLDEN VEG
Preheat the oven to 200°C. Evenly spread the sweet potato wedges, garlic cloves, and onion wedges on an oven tray. Drizzle with oil, seasoning and toss to coat. Roast in the hot oven for about 30-35 minutes until the sweet potatoes are cooked through and the onions are golden.
SALSA & DRIZZLE
In a bowl, combine the diced cucumber, diced tomato, sliced onion, ¾ of the sliced mint, and white wine vinegar. Set aside to pickle. In a small bowl, loosen the hummus with water in 5ml increments until drizzling consistency.
HERB & SEED CRUSTED STEAK
When the sweet potato has 15 minutes remaining, squeeze out the flesh from the roasted garlic and roughly chop. Toss through the roasting vegetables. Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the herb & seed mix to baste the steaks. Remove from the pan on completion and rest for 5 minutes before thinly slicing. Lightly season the slices.
FLUFFY WARM PITA BREAD
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. If you’d prefer to toast the pitas in the oven, preheat it to 200°C. When hot, pop them in for 3-4 minutes until heated through and crisp.
PITA TIME!
Smear the tzatziki in the pitas. Fill with the cucumber salsa, and top with the juicy steak slices. Drizzle over the loosened hummus and serve the roast on the side drizzled with any remaining hummus. Garnish with the remaining mint and there you have it!