Making your own homemade skewers is so easy (and fun!) to do. Simply thread onion petals and ostrich chunks onto the wooden skewer, spice with NOMU One For All Rub and pan-fry until mouthwatering perfection. A harissa-infused yoghurt drizzle adds a lipsmacking touch. Served with a loaded salad of broccoli florets, fresh greens & piquanté peppers.
Serving guide
Choose your portion size.
O-YUM Ostrich
Pat the Ostrich dry with paper towel. Separate the onion wedges into petals.Thread the ostrich and onion petals onto the skewers, rotating the ingredients in that order. Repeat until all the skewers are filled, making sure all the meat is threaded on the skewers. Coat the skewers in a light drizzle of oil, the NOMU rub, and season. Set aside any leftover onions to be used later.
ROCK THE BROCC
Place a pan over medium-high heat with a light drizzle of oil. When hot, fry the broccoli and the reserved Onion petals until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan and season.
DELISH DRIZZLE
In a bowl, loosen the harissa yoghurt with water in 5ml increments until drizzling consistency. Season and set aside.
COLOUR & CRUNCH
In a salad bowl, toss together the salad leaves and peppers. Add the charred veg and toss together with the lemon juice (to taste). Season and set aside.
SUPERB SKEWERS
Return the pan to medium-high heat. When hot, fry the Ostrich skewers until charred and cooked through, 2-3 minutes. Remove from the pan.
DELICIOUSNESS ON A PLATE
Plate up the charred skewers and serve the loaded salad alongside. Drizzle with the loosened yoghurt and get ready to dig in!
O-YUM Ostrich
Pat the Ostrich dry with paper towel. Separate the onion wedges into petals.Thread the ostrich and onion petals onto the skewers, rotating the ingredients in that order. Repeat until all the skewers are filled, making sure all the meat is threaded on the skewers. Coat the skewers in a light drizzle of oil, the NOMU rub, and season. Set aside any leftover onions to be used later.
ROCK THE BROCC
Place a pan over medium-high heat with a light drizzle of oil. When hot, fry the broccoli and the reserved Onion petals until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan and season.
DELISH DRIZZLE
In a bowl, loosen the harissa yoghurt with water in 5ml increments until drizzling consistency. Season and set aside.
COLOUR & CRUNCH
In a salad bowl, toss together the salad leaves and peppers. Add the charred veg and toss together with the lemon juice (to taste). Season and set aside.
SUPERB SKEWERS
Return the pan to medium-high heat. When hot, fry the Ostrich skewers until charred and cooked through, 2-3 minutes. Remove from the pan.
DELICIOUSNESS ON A PLATE
Plate up the charred skewers and serve the loaded salad alongside. Drizzle with the loosened yoghurt and get ready to dig in!
O-YUM Ostrich
Pat the Ostrich dry with paper towel. Separate the onion wedges into petals. Thread the ostrich and onion petals onto the skewers, rotating the ingredients in that order. Repeat until all the skewers are filled, making sure all the meat is threaded on the skewers. Coat the skewers in a light drizzle of oil, the NOMU rub, and season. Set aside any leftover onions to be used later.
ROCK THE BROCC
Place a pan over medium-high heat with a light drizzle of oil. When hot, fry the broccoli and the reserved Onion petals until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan and season.
DELISH DRIZZLE
In a bowl, loosen the harissa yoghurt with water in 5ml increments until drizzling consistency. Season and set aside.
COLOUR & CRUNCH
In a salad bowl, toss together the salad leaves and peppers. Add the charred veg and toss together with the lemon juice (to taste). Season and set aside.
SUPERB SKEWERS
Return the pan to medium-high heat. When hot, fry the Ostrich skewers until charred and cooked through, 3-4 minutes. Remove from the pan.
DELICIOUSNESS ON A PLATE
Plate up the charred skewers and serve the loaded salad alongside. Drizzle with the loosened yoghurt and get ready to dig in!
Free-range Ostrich Chunks - 450g
NOMU One For All Rub - 15ml
Onions - 2
Wooden Skewers - 6
Broccoli Florets - 600g
Harissa Yoghurt - 180ml
Salad Leaves - 60g
Piquanté Peppers - 45g
Lemon Juice - 30ml
O-YUM Ostrich
Pat the Ostrich dry with paper towel. Separate the onion wedges into petals. Thread the ostrich and onion petals onto the skewers, rotating the ingredients in that order. Repeat until all the skewers are filled, making sure all the meat is threaded on the skewers. Coat the skewers in a light drizzle of oil, the NOMU rub, and season. Set aside any leftover onions to be used later.
ROCK THE BROCC
Place a pan over medium-high heat with a light drizzle of oil. When hot, fry the broccoli and the reserved Onion petals until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan and season.
DELISH DRIZZLE
In a bowl, loosen the harissa yoghurt with water in 5ml increments until drizzling consistency. Season and set aside.
COLOUR & CRUNCH
In a salad bowl, toss together the salad leaves and peppers. Add the charred veg and toss together with the lemon juice (to taste). Season and set aside.
SUPERB SKEWERS
Return the pan to medium-high heat. When hot, fry the Ostrich skewers until charred and cooked through, 3-4 minutes. Remove from the pan.
DELICIOUSNESS ON A PLATE
Plate up the charred skewers and serve the loaded salad alongside. Drizzle with the loosened yoghurt and get ready to dig in!
Free-range Ostrich Chunks - 600g
NOMU One For All Rub - 20ml
Onions - 2
Wooden Skewers - 8
Broccoli Florets - 800g
Harissa Yoghurt - 250ml
Salad Leaves - 80g
Piquanté Peppers - 60g
Lemon Juice - 40ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R212.63
for 4 servings · R53.16 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Broccoli Florets needs 800 gBroccoli Florets 300 g 300 g at R36.99 · 2.7× packsR98.64
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Piquanté Peppers needs 60 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 15% of packR8.85
Not in the Woolies basket — source these elsewhere:
- Wooden Skewers
- NOMU One For All Rub
- Harissa Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tunisian Ostrich Skewers?
The preparation time for Tunisian Ostrich Skewers with charred broccoli is between 20 and 35 minutes.
What is the total time required to make Tunisian Ostrich Skewers with charred broccoli?
The total time required to make Tunisian Ostrich Skewers with charred broccoli is between 25 and 40 minutes.
How many servings does Tunisian Ostrich Skewers provide?
4 servings
What are the main ingredients in Tunisian Ostrich Skewers?
Broccoli Florets, Harissa Yoghurt, Lemon Juice, NOMU One For All Rub, Onion, Ostrich, Piquanté Peppers, Salad Leaves, Wooden Skewers
What is the nutritional information of Tunisian Ostrich Skewers?
Calories: 496, Carbs: 32 grams, Fat: grams, Protein: 42 grams, Sugar: 13 grams, Salt: 781.8 grams
How do I prepare Tunisian Ostrich Skewers?
ROCK THE BROCC: Place a pan over medium-high heat with a light drizzle of oil. When hot, fry the broccoli and the reserved onion petals until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan and season. DELISH DRIZZLE: In a bowl, loosen the harissa yoghurt with water in 5ml increments until drizzling consistency. Season and set aside. COLOUR & CRUNCH: In a salad bowl, toss together the salad leaves and peppers. Add the charred veg and toss together with the lemon juice (to taste). Season and set aside. DELICIOUSNESS ON A PLATE: Plate up the charred skewers and serve the loaded salad alongside. Drizzle with the loosened yoghurt and get ready to dig in! SUPERB SKEWERS: Return the pan to medium-high heat. When hot, fry the ostrich skewers until charred and cooked through, 2-3 minutes. Remove from the pan. O-YUM OSTRICH: Pat the ostrich dry with paper towel. Separate the onion wedges into petals.Thread the ostrich and onion petals onto the skewers, rotating the ingredients in that order. Repeat until all the skewers are filled, making sure all the meat is threaded on the skewers. Coat the skewers in a light drizzle of oil, the NOMU rub, and season. Set aside any leftover onions to be used later.
What should be prepared from my kitchen to make Tunisian Ostrich Skewers?
Broccoli Florets, Harissa Yoghurt, Lemon Juice, NOMU One For All Rub, Onion, Ostrich, Piquanté Peppers, Salad Leaves, Wooden Skewers
How many calories does Tunisian Ostrich Skewers have?
496 calories
How much fat content does Tunisian Ostrich Skewers have?
grams