Inspired by the Greek street food of marinated kabobs cooked on a grill, we’ve added some Mzansi magic by making this dish with buttery, NOMU Rub-spiced ostrich. Served with a tangy tomato, pickled onion & parsley salsa for freshness, creamy dollops of hummus, and earthy oven-roasted beets. Nóstimo, Chef!
Souvlaki-style Ostrich
Souvlaki-style Ostrich
with roasted beetroot & hummus
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Beetroot
- Cucumber
- Free-range Ostrich Steak
- Fresh Parsley
- Hummus
- NOMU Moroccan Rub
- Ostrich
- Pickled Onions
- Pitted Kalamata Olives
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the diced cucumber, the halved tomatoes, the diced onion (to taste), ½ the chopped parsley, the halved olives, a drizzle of oil, and seasoning.
SIZZLING OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
A TRIP TO GREECE
Plate up the roasted beetroot. Side with the ostrich slices, and the tomato salsa. Serve with the hummus drizzled with olive oil and sprinkled with the remaining rub. Scatter over the remaining parsley. A masterpiece, Chef!
Beetroot - 200g
Cucumber - 100g
Baby Tomatoes - 80g
Pickled Onions - 20g
Fresh Parsley - 3g
Pitted Kalamata Olives - 20g
Free-range Ostrich Steak - 160g
NOMU Moroccan Rub - 10ml
Hummus - 40ml
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the diced cucumber, the halved tomatoes, the diced onion (to taste), ½ the chopped parsley, the halved olives, a drizzle of oil, and seasoning.
SIZZLING OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
A TRIP TO GREECE
Plate up the roasted beetroot. Side with the ostrich slices, and the tomato salsa. Serve with the hummus drizzled with olive oil and sprinkled with the remaining rub. Scatter over the remaining parsley. A masterpiece, Chef!
Beetroot - 400g
Cucumber - 200g
Baby Tomatoes - 160g
Pickled Onions - 40g
Fresh Parsley - 5g
Pitted Kalamata Olives - 40g
Free-range Ostrich Steak - 320g
NOMU Moroccan Rub - 20ml
Hummus - 80ml
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the diced cucumber, the halved tomatoes, the diced onion (to taste), ½ the chopped parsley, the halved olives, a drizzle of oil, and seasoning.
SIZZLING OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
A TRIP TO GREECE
Plate up the roasted beetroot. Side with the ostrich slices, and the tomato salsa. Serve with the hummus drizzled with olive oil and sprinkled with the remaining rub. Scatter over the remaining parsley. A masterpiece, Chef!
Beetroot - 600g
Cucumber - 300g
Baby Tomatoes - 240g
Pickled Onions - 60g
Fresh Parsley - 8g
Pitted Kalamata Olives - 60g
Free-range Ostrich Steak - 480g
NOMU Moroccan Rub - 30ml
Hummus - 125ml
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the diced cucumber, the halved tomatoes, the diced onion (to taste), ½ the chopped parsley, the halved olives, a drizzle of oil, and seasoning.
SIZZLING OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
A TRIP TO GREECE
Plate up the roasted beetroot. Side with the ostrich slices, and the tomato salsa. Serve with the hummus drizzled with olive oil and sprinkled with the remaining rub. Scatter over the remaining parsley. A masterpiece, Chef!
Beetroot - 800g
Cucumber - 400g
Baby Tomatoes - 320g
Pickled Onions - 80g
Fresh Parsley - 10g
Pitted Kalamata Olives - 80g
Free-range Ostrich Steak - 640g
NOMU Moroccan Rub - 40ml
Hummus - 160ml
Woolies Products in this dish
