Stack of skewers on a timber board in the focus with one a bottle of beer and glasses in the background

Planning a New Year’s meal? Our coriander and cumin crusted ostrich skewers make for an easy and visually appealing appetiser. Boasting juicy meat morsels, coarsely ground cumin and coriander seeds add earthy spice and pops of crispiness. This contrasts with fresh, smooth cucumber ribbons which also dress up the skewer. Although many of us are not entertaining this year, our intimate celebrations still deserve some delicious bites.

Whole cumin and coriander seeds in focus with ground spice in the forefront

Ground spice in focus with whole cumin and coriander seeds in the background

When we think of the New Year, we think of ‘gajacks’! Gajack is a Mauritian term which refers to appetisers or amuse-bouches. However, they are more than just snacks- gajacks are a way of life in Mauritius. At gatherings, especially New Year dinners, there is no such thing as too big a spread of gajacks.
Our favourite kind of gajack to make is one that is simple, flavourful and involves no deep frying. These coriander and cumin crusted ostrich cubes tick all the boxes. The meat preparation involves a 30 minute marinating step with whole spices which get a coarse grind. Next, is a quick pan fry step before the final assembly with some cucumber ribbons. These skewers are sure to impress your guests or simply reward yourself after this long and difficult year.

Hand shot of meat skewer with ribbon cucumber dipped into a herby yogurt

Flat lay- stack of meet skewers on a timber board in focus. 2 hands making a cheers with a glass of beer, out of focus in the foreground

QUESTIONS YOU MANY HAVE ABOUT CORIANDER AND CUMIN CRUSTED OSTRICH SKEWERS

Can I use another meat?
Absolutely! Lamb and beef work amazingly in this recipe.

How can I make a vegetarian/ vegan version?
Swap out meat for paneer (vegetarian) or tofu (vegan). Follow the steps as per recipe for a spiceful meatless version of this dish.

A stack of meat skewer on dark timber board- meat crusted with mix of spices. herby yogurt dip in the background

Coriander and Cumin Crusted Ostrich Skewers

Gorgeous and delicious ostrich skewers with juicy meat morsels coated in coarsely ground cumin and coriander for pops of spice and crunch, with smooth cucumber ribbons.

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Prep Time 15

Cook Time 8

Course Appetizer, Side Dish

Servings 8 skewers

Ingredients

For the ostrich

400 g ostrich cubes (or lamb/ beef)
1 tbsp olive oil
1 small clove garlic, minced
2 tsp coriander seeds
2 tsp cumin seeds
½ tsp ground pepper
¼ tsp turmeric
¼ tsp chilli powder (optional)
¼ tsp salt

For the assembly

1 small cucumber

Instructions

For the meat cubes

Coarsely grind the coriander and cumin seeds in a mortar and pestle. Alternatively use a rolling pin to lightly crush the spices.
Pat the meat cubes dry and toss with the olive oil. Add the crushed spices and mix so that they coat all sides of the ostrich cubes.
Allow to marinate for 30 minutes at room temperature to overnight in the fridge.
Heat a non stick pan on medium-high heat. Pan fry the meat pieces for a minute on each side (or longer for well done cubes) or until a golden crust is formed on each side.
Remove the pieces from the pan and allow to rest for a few minutes before skewering.

Assembly

Make cucumber ribbons by running a sharp peeler along the length of the cucumber.
Assemble the mini skewers with a piece of meat. Add one or two folded cucumber ribbons before adding another piece of crusted meat.
Serve with a herby yogurt dip and enjoy warm.