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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Souvlaki-style Ostrich?
The preparation time for Souvlaki-style Ostrich with roasted beetroot & hummus is between 20 and 35 minutes.
What is the total time required to make Souvlaki-style Ostrich with roasted beetroot & hummus?
The total time required to make Souvlaki-style Ostrich with roasted beetroot & hummus is between 40 and 55 minutes.
How many servings does Souvlaki-style Ostrich provide?
4 servings
What are the main ingredients in Souvlaki-style Ostrich?
Baby Tomatoes, Beetroot, Cucumber, Free-range Ostrich Steak, Fresh Parsley, Hummus, NOMU Moroccan Rub, Ostrich, Pickled Onions, Pitted Kalamata Olives
What is the nutritional information of Souvlaki-style Ostrich?
Calories: 405, Carbs: 29 grams, Fat: grams, Protein: 39.7 grams, Sugar: 9.2 grams, Salt: 1363 grams
How do I prepare Souvlaki-style Ostrich?
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! 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. 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. 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).
What should be prepared from my kitchen to make Souvlaki-style Ostrich?
Baby Tomatoes, Beetroot, Cucumber, Free-range Ostrich Steak, Fresh Parsley, Hummus, NOMU Moroccan Rub, Ostrich, Pickled Onions, Pitted Kalamata Olives
How many calories does Souvlaki-style Ostrich have?
405 calories
How much fat content does Souvlaki-style Ostrich have?
grams
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