Ostrich and Vegetable Kebabs
The Africa Cafe
Ostrich and Vegetable Kebabs
The Africa Cafe
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2 1/2 pounds ostrich steak 1 large red bell pepper 1 large green bell pepper 1 ear fresh corn 2 medium zucchini (about 1/2 pound total) 8 baby pattypan squash (about 1/4 pound) Marinade: 6 cups fresh cilantro sprigs (about 3 bunches) 1 cup olive oil 1/2 cup fruity red wine such as Pinotage 12 large garlic cloves 1 1/2 tablespoons salt 1 1/2 tablespoons ground cumin 1 cup apricot jam 1/2 cup fresh lemon juice 16 12-inch bamboo skewers Directions: Pat ostrich dry and cut into 1 inch cubes, transferring to a large bowl. Cut bell peppers into 1 inch squares and transfer to another large bowl. Shuck corn and halve lengthwise. Cut each half crosswise into 8 pieces. Halve zucchini lengthwise and cut halves crosswise into 3/4 inch thick slices. Cut pattypans in half and add to peppers with corn and zucchini. Make marinade: In a food processor combine all marinade ingredients except jam and lemon juice and blend until smooth. Divide marinade between 2 bowls and add jam to one bowl and lemon juice to the other, stirring well. Toss ostrich with jam marinade and vegetables with lemon marinade. Marinate ostrich and vegetables separately, covered and chilled, at least 12 hours and up to 1 day. In a large dish soak skewers in warm water to cover, 1 hour. Prepare grill. Thread ostrich alternately with cut vegetables onto skewers, using about 5 pieces meat and 6 pieces vegetable on each. Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, brushing with vegetable marinade and turning kebabs every 5 minutes, 15 minutes for medium rare. Alternatively, broil kebabs under a preheated broiler about 3 inches from heat. Discard any remaining marinade. Serves 8.
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