eCook Meal
Ostrich Shawarma
with hummus, sweet potato & warm pita bread
Healthy and deliciously easy to make! Lean ostrich steak, sweet potato, pickled cucumber, and hummus, all tucked into a yummy pita – dig in.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R406.31
for 4 servings · R101.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Tzatziki needs 120 mlTzatziki Seasoning 15 g R20.99 · whole pack (size can't be divided)R20.99
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Hummus needs 200 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Pita Breads needs 4Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Plum Tomatoes needs 2Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Herb & Seed Mix
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Frequently Asked Questions
What is the preparation time for Ostrich Shawarma?
The preparation time for Ostrich Shawarma with hummus, sweet potato & warm pita bread is between 20 and 35 minutes.
What is the total time required to make Ostrich Shawarma with hummus, sweet potato & warm pita bread?
The total time required to make Ostrich Shawarma with hummus, sweet potato & warm pita bread is between 40 and 55 minutes.
How many servings does Ostrich Shawarma provide?
4 servings
What are the main ingredients in Ostrich Shawarma?
Cucumber, Fresh Mint, Garlic, Herb & Seed Mix, Hummus, Ostrich, Ostrich Steak, Pita Bread, Plum Tomato, Red Onion, Sweet Potato, Tzatziki, White Wine Vinegar
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?
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. 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. 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! 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.
What should be prepared from my kitchen to make Ostrich Shawarma?
Cucumber, Fresh Mint, Garlic, Herb & Seed Mix, Hummus, Ostrich, Ostrich Steak, Pita Bread, Plum Tomato, Red Onion, Sweet Potato, Tzatziki, White Wine Vinegar
How many calories does Ostrich Shawarma have?
580 calories
How much fat content does Ostrich Shawarma have?
grams