Ostrich and Vegetable Sosaties

Ainsley Harriots terrific sosaties, chicken or lamb can be substituted. ( suppose lean beef too). Time does not include the overnight marinade

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. Cut the ostrich fillet into 4cm/1½in cubes. Place them into a non-metalic bowl and stir in the jam-flavoured marinade.
3. Place the remaining coriander, salt, oil and garlic into a clean food processor with the lemon juice and blend until smooth.
4. 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.
5. Place all the vegetables into another bowl and stir in the second marinate. Cover both bowls and leave to marinate in the fridge overnight.
6. 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.