Grilled Ostrich and Vegetable Sosaties
South African skewered ostrich with bell peppers, corn, and summer squash, marinated in two herb-infused blends. One features apricot jam, cumin, garlic, and Pinotage wine; the other combines fresh coriander, garlic, and lemon juice. Threaded alternately onto skewers and barbecued over medium-hot coals until charred and tender.
Ingredients
- 2 ¼ lbs ostrich fillets, cubedbeef sirloin cubes1:1protein
similar cooking time
- 1 large red bell pepper, halved, seeded, cubed
- 1 large green bell pepper, halved, seeded, cubed
- 1 large yellow bell pepper, halved, seeded, cubed
- 1 ear corn on the cob, cut into slices
- 4 small zucchini, whole or halved
- 4 small pattypan squash, cubedyellow squash1:1vegetable
similar texture when cooked
- 1 ounce fresh coriander, divided
- 2 teaspoons salt, divided, to taste(optional)
- 1 ¼ cups olive oil, divided
- 12 large garlic cloves, divided
- 8 oz apricot jam
- 2 teaspoons ground cumin
- 6 tbsp South African wine (Pinotage or fruity red)other fruity red wine (Grenache, Shiraz)1:1beverage
as noted in recipe
- 10 tbsp lemon juice
Instructions
- 1
Blend half the coriander, salt, olive oil, garlic, apricot jam, cumin, and red wine in a food processor until smooth.
- 2
Cut ostrich fillets into 1 ½" cubes, place in a non-metallic bowl, and stir in the jam marinade.
- 3
Blend remaining coriander, salt, olive oil, garlic, and lemon juice in a clean food processor until smooth.
- 4
Halve peppers, remove seeds, and cut into 1.0" cubes. Cut corn into 1.0" thick slices. Cut pattypan squash into similar sized pieces. Halve zucchini if needed.
- 5
Place all vegetables in another bowl and stir in the lemon-coriander marinade. Cover both bowls and refrigerate overnight.
- 6
Thread meat and vegetables alternately onto skewers. Barbecue over medium-hot coals for 10-12 minutes, turning occasionally and basting with leftover meat marinade.
Tips
Marinating overnight develops deeper flavor and tenderizes the lean ostrich meat.
Use flat metal skewers to prevent vegetables and meat from rotating during grilling.
Reserve leftover marinade before adding raw meat to use for basting during cooking.
Good to Know
Marinated meat and vegetables keep refrigerated in separate covered bowls for up to 2 days. Do not freeze after marinating due to marinade liquid.
Prepare both marinades and marinate meat and vegetables overnight as directed; grill the next day.
Serve hot off the grill with rice, couscous, or flatbread. Accompany with a crisp South African Sauvignon Blanc or additional Pinotage.
Common Mistakes
Use non-metallic bowls for marinating to prevent the acidic and fruity marinades from reacting with metal.
Do not skip the overnight marinade; the extended time is necessary for the lean ostrich to absorb flavor and tenderize.
Thread meat and vegetables snugly on skewers to ensure even cooking and prevent spinning.
Turn skewers frequently to prevent burning and ensure vegetables cook through in the 10-12 minute window.
Substitutions
as noted in recipe
similar cooking time
slightly gamier flavor
similar texture when cooked