Biltong Spiced Ostrich Kebabs
Smoky spice. Serious bite!
Serves: 4
Preparation time: 20 minutes
Cooking time: 25 minutes
Air-fryer temperature: 180 °C
Ingredients:
- 1 x 500 g pack sweet potato and butternut cubes
- 40 ml olive oil
- 600 g ostrich fillet, cut into 3-cm cubes
- 30 ml Worcestershire sauce
- 30 ml brown vinegar
- 30 ml coriander seeds
- 10 ml sugar
- 1 onion, peeled and cut into chunks
- Green salad, to serve
How To Make Biltong Spiced Ostrich Kebabs
- Preheat the air fryer to 180 °C. Cut the sweet potato and butternut cubes into smaller pieces. Drizzle with half of the olive oil and toss to coat. Place the vegetables into the air fryer and cook for 15 minutes. Stir halfway through the cooking time.
- While the vegetables are cooking, prepare the meat. Mix the Worcestershire sauce, vinegar and remaining 15 ml of oil together. Spoon over the meat and turn to coat completely.
- Crush the coriander seeds in a pestle and mortar. Mix with the sugar and season with salt and freshly ground black pepper. Sprinkle over the meat.
- Thread the meat onto kebab sticks with onion pieces in-between the cubes of meat. Spray or drizzle with oil.
- Increase the air-fryer temperature to 200 °C. Place the pieces of meat on top of the veggies. Cook for 4-6 minutes, turning the kebabs over halfway through the cooking time. Serve the kebabs with the vegetables and a green salad on the side.