A delicious and photogenic blend of Thigh meat and fresh vegetables. No better excuse to fire up the grill.
8 oz ostrich thigh
½ yellow bell pepper
½ red onion
3 ounces mushrooms
1 tsp salt
1 tsp black pepper
1 tsp garlic
Special Kitchen Tools
Skewers - if using wooden skewers, soak in water 30 minutes to avoid burning on the grill. Stainless skewers are a good investment you won't regret.
Preheat your grill to medium heat.
Cut your ostrich Thigh into 2" cubes and cut your desired veggies such as onions, mushrooms, and peppers, to approximately the same size as the Thigh cubes.
Skewer meat and veggies in any order you choose.
Mix your seasonings together fully blended. Lightly oil and season kebobs with your spice mix, and place on a hot grill.
Allow to cook 2-3 minutes per side and rotate cooking on all sides.
Cook to your desired doneness and enjoy.