Prepare to embark on a culinary adventure that will transform your ordinary dinner into an extraordinary gastronomic journey! These Ostrich Fillet Kebabs with Zucchini Tzatziki are not just a meal, but a bold statement of adventurous cooking that combines the lean, rich flavor of ostrich meat with a creamy, refreshing Mediterranean-inspired sauce. Perfect for those who crave something beyond traditional kebab recipes, this dish promises to tantalize your taste buds and impress even the most discerning food enthusiasts.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 500g ostrich fillet, cubed
- 2 zucchinis, grated
- 1 cup Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Skewers
Instructions
- Begin by preparing the ostrich fillet. Cut the 500g ostrich fillet into evenly sized cubes, approximately
- 5 inches in size. This will help ensure even cooking.
- In a large mixing bowl, combine the cubed ostrich fillet with olive oil, salt, and pepper. Mix well to ensure that the meat is evenly coated with the oil and seasoning. Allow it to marinate for about 10 minutes while you prepare the tzatziki.
- For the zucchini tzatziki, take the 2 zucchinis and grate them using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is essential to prevent the tzatziki from becoming watery.
- In a separate bowl, combine the drained zucchini with 1 cup of Greek yogurt, 1 clove of minced garlic, 1 tablespoon of olive oil, 1 teaspoon of lemon juice, and a pinch of salt and pepper. Mix thoroughly until well combined. Taste and adjust seasoning if necessary. Refrigerate the tzatziki while you cook the kebabs.
- Preheat your grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for about 10 minutes to prevent burning.
- Once the grill is hot, thread the marinated ostrich fillet cubes onto the skewers, leaving a little space between each piece to allow for even cooking.
- Place the skewers on the grill and cook for about 10 minutes, turning occasionally, until the ostrich fillet is cooked through and has nice grill marks. The internal temperature should reach 145°F (63°C) for medium-rare.
- Once cooked, remove the kebabs from the grill and let them rest for a few minutes. This will help retain the juices in the meat.
- To serve, place the kebabs on a platter alongside a bowl of the zucchini tzatziki. Garnish with fresh herbs if desired, and enjoy your delicious ostrich fillet kebabs with the refreshing tzatziki!
Tips
- Moisture Management: Always squeeze out excess water from grated zucchini to ensure a thick, creamy tzatziki that won't become watery.
- Marination Magic: Let the ostrich fillet marinate for at least 10 minutes to enhance flavor absorption and tenderness.
- Temperature Control: Use a meat thermometer to ensure your ostrich is cooked to medium-rare (145°F/63°C) for optimal juiciness and flavor.
- Skewer Strategy: If using wooden skewers, soak them in water beforehand to prevent burning during grilling.
- Resting is Crucial: Always let the kebabs rest for a few minutes after grilling to help the meat retain its juices and ensure maximum tenderness.
- Herb Enhancement: Consider garnishing with fresh herbs like mint or parsley to add an extra layer of freshness to your dish.
Nutrition Facts
Calories: 202kcal
Carbohydrates: g
Protein: 31g
Fat: g
Saturated Fat: 2g
Cholesterol: 40mg
