Prep 20 mins
Cook 10 mins
Ainsley Harriots terrific sosaties, chicken or lamb can be substituted. ( suppose lean beef too). Time does not include the overnight marinade
- 2 1⁄4 lbs ostrich fillets
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1 corn on the cob
- 4 small zucchini
- 4 small pattypan squash
For the Meat and Vegetable Marinades
- 1 ounce fresh coriander
- 2 teaspoons salt (to taste)
- 300 ml olive oil
- 12 large garlic cloves
- 225 g apricot jam
- 2 teaspoons ground cumin
- 90 ml south african wine (pinotage or other fruity red wine)
- 150 ml lemon juice, in flat metal skewers
- Put half the coriander for the marinade, salt, oil and garlic into a food processor with all the jam, cumin and red wine and blend until smooth.
- Cut the ostrich fillet into 4cm/1½in cubes. Place them into a non-metalic bowl and stir in the jam-flavoured marinade.
- Place the remaining coriander, salt, oil and garlic into a clean food processor with the lemon juice and blend until smooth.
- Halve all the peppers, remove the seeds and cut them into rough 2.5cm/1in cubes. Cut the ear of sweetcorn across into 2.5cm/1in thick slices and cut the patty pan squash into similar sized pieces.
- Place all the vegetables into another bowl and stir in the second marinate. Cover both bowls and leave to marinate in the fridge overnight.
- The next day, thread the meat and the vegetables alternately on to the skewers and barbecue over medium-hot coals for 10-12 minutes, turning now and then and basting with the leftover meat marinade.
Made & reviewed for ZWT4 - Kumquat's Kookin' Kaboodles! I love ostrich & was excited to try this recipe but in the end couldn't get any when I needed it! So I used lamb which worked very well, I also subbed Paul Newmans Concord Grape Juice for the Wine. I will defnitely be making these Sosaties again as the whole maily went crazy for them ;) Thanks MarraMamba for such a GREAT recipe!