Ostrich shashlik
4 servings
30 minutes
Ostrich kebab is a true gastronomic adventure that adds an exotic touch to a traditional dish. Ostrich meat is known for its tenderness and low fat content, with a flavor reminiscent of a mix between beef and poultry. Marinating with onions, olive oil, salt, and pepper makes the pieces juicy, while quick grilling over fire preserves their natural taste. Medium doneness is the best choice to highlight the meat's softness and rich aroma. This kebab is perfect for those who appreciate new culinary experiences, offering a balance of refined taste and lightness. It can be served with grilled vegetables and berry or wine-based sauces that enhance its delicate character.
1
Cut the ostrich fillet into medium-sized pieces.
- Ostrich fillet: 1 kg
2
Slice the onion into half rings and mix it with the meat. Drizzle the kebab with olive oil, add salt and pepper. Let it marinate for two hours. Two hours is the maximum, ostrich meat absorbs everything quickly.
- Onion: 1 head
- Olive oil: 2 tablespoons
- Salt: 1 teaspoon
- Ground black pepper: to taste
3
Place the meat on a grill over the fire and roast on both sides. The ideal doneness is medium, that is, medium or medium rare.