Online Recipe Book

Honey Glazed Ostrich Shish Kebabs

2 Servings
Prep info
10 min prep + 24 hrs marinade + 5 min prep + 10 min cook
Prep time
Not set
Cook time
1 day, 25 minutes
Time required
1 day, 25 minutes
Oven preheat
Mains - Misc


  • 190 mL beef stock (or red wine)
  • 1/4 c olive oil
  • 1/4 c thinly sliced onion
  • 1 T chopped parsley (fresh)
  • 1 T chopped rosemary (fresh)
  • 1/2 t ground white pepper
  • 1/4 t dried thyme
  • 1/4 t ground black pepper
  • 1/2 T Worcestershire sauce
  • 1/2 t tabasco
  • 1 cloves crushed garlic
  • 1 bay leaf
  • 1/2 lb ostrich meat (cut into 1/2" cubes)
  • tomatoes (cut into 1/2" pieces, for kebabs)
  • onions (cut into 1/2" pieces, for kebabs)
  • bell pepper (cut into 1/2" pieces, for kebabs)


Place meat and marinade in a glass or ceramic container, covered, in the refrigerator for 24 hours. Skewer, alternating meat with tomato, green pepper and onion. Suspend skewers over shallow pan and baste with honey, allowing excess to run off. Cook over medium fire on a covered grill turning once. Total cooking time is about 10 minutes. Do not overcook.


SJ Note 13 Oct 2009: I really liked this!  Chris didn't, but isn't sure if it was the ostrich or the preparation.  I was afraid it'd be too sweet, with the honey, but it wasn't.  I'm calling it a keeper!