Ostrich, Zucchini and Potato Skewers
Ingredients
- Ingredients
- 500 grams Ostrich (food group)
- 2 garlic cloves
- 2 tsps finely chopped thyme
- 3 Tbsps olive oil
- 500 grams small potatoes
- 2 Zucchini
- 500 grams Pumpkin
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps small black Olives
- vegetable oil (for frying)
- Wooden skewer
Preparation steps
Cut the meat into bite-size cubes.
Peel 1 clove of garlic and press into a bowl. Add 1 teaspoon thyme leaves and olive oil. Stir in the meat cubes.
Refrigerate for 2 hours.
Rinse the potatoes thoroughly. Cook in salted water for about 20 minutes. Drain and cool.
Halve zucchini. Cut 1/2 into 1 cm (approximately 1/3-inch) thick slices and the remaining 1/2 into bite-size cubes. Peel pumpkin and cut pumpkin flesh into 2 cm (approximately 3/4-inch) cubes. Peel and finely chop remaining garlic.
Sauté zucchini and pumpkin cubes in oil with salt, pepper, nutmeg, garlic and remaining thyme seasoning for 15-20 minutes. Stir in olives.
Meanwhile, thread potatoes, zucchini slices and meat alternately onto skewers. Grill on medium heat for about 6 to 8 minutes. Season with salt and pepper. Serve skewers on the zucchini and pumpkin mixture.
