Beef and Ostrich Fillet Kebabs
“Do NOT overcook the skewers; the meat needs to be rare to medium rare!” says Men’s Health Masterclass finalist, Nic Grigg. “I take no responsibility for dry, over-cooked meat!”
1 Kg Beef Fillet – cubed
1 Kg Ostrich Fillet – cubed
Red Onion – cut into petals
Red Pepper – de-seeded and cut into chunks
Green Pepper – de-seeded and cut into chunks
1 punnet Button Mushrooms
Basil – fresh bunch
1 cup Oil
1 cup Chutney
1 cup Tomato sauce
1 cup Vinegar
¾ cup Brown Sugar
1 Tbsp. Dry Mustard
2 tsp. Curry Powder
2 tsp. Mixed Herbs
2 tsp. Cinnamon Powder
2 tsp. Garlic
Chop both Beef and Ostrich fillets into cubes – 2cm x 2cm.
Make the marinade by mixing together all of the ingredients in a bowl.
Add the cubes of meat and refrigerate for at least 4 hours – overnight if possible.
Chop up the vegetables to go between the cubes of meat, into square chunks, except for the mushrooms.
Feed a cube of Beef fillet onto a skewer, followed by a chunk of onion, a mushroom and a slice of red pepper, as well as a piece of fresh Basil. Follow this by a cube of Ostrich fillet, and repeat the process.
Continue to build your skewers, alternating the two types of meat and vegetables until you have enough skewers for your braai.
Place all of the completed skewers back into the marinade until you are ready to put them onto your braai grid.
Braai them on a medium to hot coals, turning and basting frequently with the marinade.