A taste of ostrich yakitori in the comfort of your own home! Skewers are studded with sweet-sesame soy marinated ostrich, pineapple & onion. Served alongside roasted gem squash and a pickled cucumber salad. Delish!
Sweet Soy Ostrich Yakitori
Sweet Soy Ostrich Yakitori
with roasted gem squash
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Cashew Nuts
- Cucumber
- Dried Chilli Flakes
- Free-range Ostrich Chunks
- Fresh Ginger
- Gem Squash
- Green Leaves
- Lemon
- Lemons
- Onion
- Onions
- Ostrich
- Sweet Sesame-Soy
- Tinned Pineapple Rings
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
THE GEMS ARE ROASTIN’
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until cooked through and soft, 25-30 minutes. At the halfway mark, pop a small knob of butter (optional) or a drizzle of oil into each half and return to the oven for the remaining time.
FEELING PREPPY
Place the skewers in a shallow dish. Cover with water and soak for 10 minutes. Separate the layers of the Onion wedges into petals. Set aside. Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
JAPANESE MARINADE
In a large bowl, combine ¾ of the sweet sesame soy, the grated ginger, and ½ the chilli flakes (to taste). Add the Ostrich chunks, the onion petals, and the pineapple pieces. Mix until fully coated.
SMASHED SALAD
Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and lightly salt. In a small bowl, combine the remaining sweet sesame soy, a squeeze of lemon juice, and the remaining chilli flakes (to taste). Add the cucumber pieces and set aside to marinate. Just before serving, add the rinsed salad leaves and toss to combine.
THREAD & BAKE
Thread 1 Ostrich chunk, 2-3 onion petals, and 1 pineapple piece onto a skewer, making sure they are secure. Repeat in the same order, filling up both skewers until they are full. Place on a greased baking tray and bake in the hot oven until the onions are soft and the ostrich is browned, 15-20 minutes. In the final 5 minutes, increase the temperature to the highest temperature or the grill setting.
HAPPY EATING!
Plate up the Ostrich skewers. Side with the roasted gem squash halves and the salad sprinkled with the toasted cashew nuts. Garnish with a lemon wedge. Itadakimasu!
THE GEMS ARE ROASTIN’
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until cooked through and soft, 25-30 minutes. At the halfway mark, pop a small knob of butter (optional) or a drizzle of oil into each half and return to the oven for the remaining time.
FEELING PREPPY
Place the skewers in a shallow dish. Cover with water and soak for 10 minutes. Separate the layers of the Onion wedges into petals. Set aside. Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
JAPANESE MARINADE
In a large bowl, combine ¾ of the sweet sesame soy, the grated ginger, and ½ the chilli flakes (to taste). Add the Ostrich chunks, the onion petals, and the pineapple pieces. Mix until fully coated.
SMASHED SALAD
Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and lightly salt. In a small bowl, combine the remaining sweet sesame soy, a squeeze of lemon juice, and the remaining chilli flakes (to taste). Add the cucumber pieces and set aside to marinate. Just before serving, add the rinsed salad leaves and toss to combine.
THREAD & BAKE
Thread 1 Ostrich chunk, 2-3 onion petals, and 1 pineapple piece onto a skewer, making sure they are secure. Repeat in the same order, filling up each skewer until all the skewers are full. Place on a greased baking tray and bake in the hot oven until the onions are soft and the ostrich is browned, 15-20 minutes. In the final 5 minutes, increase the temperature to the highest temperature or the grill setting.
HAPPY EATING!
Plate up the Ostrich skewers. Side with the roasted gem squash halves and the salad sprinkled with the toasted cashew nuts. Garnish with a lemon wedge. Itadakimasu!
THE GEMS ARE ROASTIN’
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until cooked through and soft, 35-40 minutes. At the halfway mark, pop a small knob of butter (optional) or a drizzle of oil into each half and return to the oven for the remaining time.
FEELING PREPPY
Place the skewers in a shallow dish. Cover with water and soak for 10 minutes. Separate the layers of the Onion wedges into petals. Set aside. Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
JAPANESE MARINADE
In a large bowl, combine ¾ of the sweet sesame soy, the grated ginger, and ½ the chilli flakes (to taste). Add the Ostrich chunks, the onion petals, and the pineapple pieces. Mix until fully coated.
SMASHED SALAD
Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and lightly salt. In a small bowl, combine the remaining sweet sesame soy, a squeeze of lemon juice, and the remaining chilli flakes (to taste). Add the cucumber pieces and set aside to marinate. Just before serving, add the rinsed salad leaves and toss to combine.
THREAD & BAKE
Thread 1 Ostrich chunk, 2-3 onion petals, and 1 pineapple piece onto a skewer, making sure they are secure. Repeat in the same order, filling up each skewer until all the skewers are full. Place on a greased baking tray and bake in the hot oven until the onions are soft and the ostrich is browned, 15-20 minutes. In the final 5 minutes, increase the temperature to the highest temperature or the grill setting.
HAPPY EATING!
Plate up the Ostrich skewers. Side with the roasted gem squash halves and the salad sprinkled with the toasted cashew nuts. Garnish with a lemon wedge. Itadakimasu!
THE GEMS ARE ROASTIN’
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until cooked through and soft, 35-40 minutes. At the halfway mark, pop a small knob of butter (optional) or a drizzle of oil into each half and return to the oven for the remaining time.
FEELING PREPPY
Place the skewers in a shallow dish. Cover with water and soak for 10 minutes. Separate the layers of the Onion wedges into petals. Set aside. Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
JAPANESE MARINADE
In a large bowl, combine ¾ of the sweet sesame soy, the grated ginger, and ½ the chilli flakes (to taste). Add the Ostrich chunks, the onion petals, and the pineapple pieces. Mix until fully coated.
SMASHED SALAD
Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and lightly salt. In a small bowl, combine the remaining sweet sesame soy, a squeeze of lemon juice, and the remaining chilli flakes (to taste). Add the cucumber pieces and set aside to marinate. Just before serving, add the rinsed salad leaves and toss to combine.
THREAD & BAKE
Thread 1 Ostrich chunk, 2-3 onion petals, and 1 pineapple piece onto a skewer, making sure they are secure. Repeat in the same order, filling up each skewer until all the skewers are full. Place on a greased baking tray and bake in the hot oven until the onions are soft and the ostrich is browned, 15-20 minutes. In the final 5 minutes, increase the temperature to the highest temperature or the grill setting.
HAPPY EATING!
Plate up the Ostrich skewers. Side with the roasted gem squash halves and the salad sprinkled with the toasted cashew nuts. Garnish with a lemon wedge. Itadakimasu!
Frequently Asked Questions
What is the preparation time for Sweet Soy Ostrich Yakitori?
The preparation time for Sweet Soy Ostrich Yakitori with roasted gem squash is between 15 and 30 minutes.
What is the total time required to make Sweet Soy Ostrich Yakitori with roasted gem squash?
The total time required to make Sweet Soy Ostrich Yakitori with roasted gem squash is between 40 and 60 minutes.
How many servings does Sweet Soy Ostrich Yakitori provide?
4 servings
What are the main ingredients in Sweet Soy Ostrich Yakitori?
Cashew Nuts, Cucumber, Dried Chilli Flakes, Free-range Ostrich Chunks, Fresh Ginger, Gem Squash, Green Leaves, Lemon, Lemons, Onion, Onions, Ostrich, Sweet Sesame-Soy, Tinned Pineapple Rings, Wooden Skewers
What is the nutritional information of Sweet Soy Ostrich Yakitori?
Calories: 707, Carbs: 76 grams, Fat: grams, Protein: 41.5 grams, Sugar: 43.2 grams, Salt: 1322 grams
How do I prepare Sweet Soy Ostrich Yakitori?
JAPANESE MARINADE: In a large bowl, combine ¾ of the sweet sesame soy, the grated ginger, and ½ the chilli flakes (to taste). Add the ostrich chunks, the onion petals, and the pineapple pieces. Mix until fully coated. FEELING PREPPY: Place the skewers in a shallow dish. Cover with water and soak for 10 minutes. Separate the layers of the onion wedges into petals. Set aside. Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. THE GEMS ARE ROASTIN’: Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until cooked through and soft, 25-30 minutes. At the halfway mark, pop a small knob of butter (optional) or a drizzle of oil into each half and return to the oven for the remaining time. HAPPY EATING!: Plate up the ostrich skewers. Side with the roasted gem squash halves and the salad sprinkled with the toasted cashew nuts. Garnish with a lemon wedge. Itadakimasu! SMASHED SALAD: Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and lightly salt. In a small bowl, combine the remaining sweet sesame soy, a squeeze of lemon juice, and the remaining chilli flakes (to taste). Add the cucumber pieces and set aside to marinate. Just before serving, add the rinsed salad leaves and toss to combine. THREAD & BAKE: Thread 1 ostrich chunk, 2-3 onion petals, and 1 pineapple piece onto a skewer, making sure they are secure. Repeat in the same order, filling up each skewer until all the skewers are full. Place on a greased baking tray and bake in the hot oven until the onions are soft and the ostrich is browned, 15-20 minutes. In the final 5 minutes, increase the temperature to the highest temperature or the grill setting.
What should be prepared from my kitchen to make Sweet Soy Ostrich Yakitori?
Cashew Nuts, Cucumber, Dried Chilli Flakes, Free-range Ostrich Chunks, Fresh Ginger, Gem Squash, Green Leaves, Lemon, Lemons, Onion, Onions, Ostrich, Sweet Sesame-Soy, Tinned Pineapple Rings, Wooden Skewers
How many calories does Sweet Soy Ostrich Yakitori have?
707 calories
How much fat content does Sweet Soy Ostrich Yakitori have?
grams
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