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Ostrich kebabs with couscous and marmalade

(6 portions)

Couscous and marmalade

  • 300 g couscous (semolina)
  • 100 ml olive oil
  • 50 g soft butter
  • 1 red pepper, cut into thin strips
  • 1 green pepper, cut into thin strips
  • 2 large onions, thinly sliced
  • 1 or 2 cloves of garlic, finely chopped
  • 1 sprig of thyme
  • 1 bay leaf
  • 100 ml red wine vinegar
  • 1 tin (about 400 ml) tomato chunks
  • salt and pepper

Rocket pesto oil

  • 100 g rocket
  • 20 g pine nuts
  • 2 cloves of garlic
  • 300 ml olive oil
  • salt and pepper


  • 1,2 kg ostrich fillet, cubed
  • 1 red pepper, cut into short, thin strips
  • 1 green pepper, cut into short, thin strips
  • 1 red onion, cut into broad strips
  • olive oil
  • salt and pepper

Make the couscous with 350 ml boiling water, 1 tablespoon olive oil and a pinch of salt. Mix well, cover with clingfilm and set aside for 5 minutes. Add the butter and mix with a fork so that the grains are properly separated. To make the marmalade, heat the rest of the olive oil and fry the peppers and onions for 3 minutes over high heat. Add the garlic, thyme and bay leaf, as well as the vinegar, and boil until the liquid has almost entirely evaporated. Add the tomatoes, season with salt and pepper, and cook until the mixture has the sticky texture of marmalade.

Make the pesto oil by mixing ingredients in a food processor until a smooth sauce is formed.

Sprinkle ostrich meat with olive oil, and brown in an oven dish. Thread cubes of meat, strips of pepper and strips of onion onto kebab skewers. Brush with olive oil and season with salt and pepper before placing it under a hot grill. Remove when meat is cooked and vegetables are still crisp. To serve, mix the couscous with the pepper marmalade and spoon onto the middle of each plate. Arrange a kebab on top and drizzle pesto around the plate. Garnish with a few leaves of rocket and serve immediately.