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.
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.