What are the main ingredients in Sweet Soy Ostrich Yakitori?

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

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?

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

Sweet Soy Ostrich Yakitori

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

with roasted gem squash

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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)

Serves 1

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!

Gem Squash - 1
Wooden Skewers - 2
Onion - 1
Cashew Nuts - 10g
Sweet Sesame Soy - 55ml
Fresh Ginger - 10g
Dried Chilli Flakes - 5ml
Free-range Ostrich Chunks - 150g
Tinned Pineapple Rings - 2
Cucumber - 100g
Lemon - 1
Green Leaves - 20g

Download the Recipe

Serves 2

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!

Gem Squash - 2
Wooden Skewers - 4
Onion - 1
Cashew Nuts - 20g
Sweet Sesame Soy - 110ml
Fresh Ginger - 20g
Dried Chilli Flakes - 10ml
Free-range Ostrich Chunks - 300g
Tinned Pineapple Rings - 4
Cucumber - 200g
Lemon - 1
Green Leaves - 40g

Download the Recipe

Serves 3

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!

Gem Squash - 3
Wooden Skewers - 6
Onions - 2
Cashew Nuts - 30g
Sweet Sesame Soy - 160ml
Fresh Ginger - 30g
Dried Chilli Flakes - 15ml
Free-range Ostrich Chunks - 450g
Tinned Pineapple Rings - 6
Cucumber - 300g
Lemons - 2
Green Leaves - 60g

Download the Recipe

Serves 4

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!