Everyone loves shish-kebabs. It's meat, fruit, vegetables, marinades, and it's on a skewer that is ready to be grilled. In the USA, we know there is nothing like a freshly grilled skewer of delicious flavors. In other parts of the globe, kebab is a way of life. Whether cooked over coals, in a firepit, a Tandoor, or a wood-fired oven, this is a very traditional way of cooking in the Middle Eastern, Asian, and Mediterranean countries. I decided to take some ostrich shank meat from Horsefeathers Ostrich Farm of Webster, NH, and take it to the grill. With an array of spices and garlic puree, these skewers grill up perfectly.
For information about Horsefeathers Ostrich Farm, I have a featured video that introduces this awesome New Hampshire farm right here on my YouTube channel.
PLEASE NOTE: You do not need only to use shank meat. You can use any cut of meat, however you must be well-tuned to time and temperature control. Ostrich meat can overcook extremely fast! This will require heavy prep. Choose a different cut of ostrich if it makes things easier for you.
The video demonstration is on my YouTube channel.
INGREDIENTS:
3lbs Ostrich Shank, meat harvested and cleaned (yields 1-1 1/4 lb of ostrich meat)
3-4 TB Garlic, minced
3 TB Mint, dried
3 TB Zaatar
3 TB Sumac
3 TB Oregano, dried
1 TB Cumin
1 TB Smoked Paprika
1 TB Granulated Onion powder
1 TB Granulated Garlic powder
1 TB Kosher Salt
1 TB Black Pepper
1.) With your boning knife, begin to remove any and all ligaments, silverskin, and thin membranes from the shank. Take your time making slow, calculated cuts. Sometimes within the shank meat, you may have more ligaments. Make sure to remove them.
2.) Once removed, make sure your ostrich shank meat is relatively the same size cut. It's not going to be perfect due to the size of the shanks being different. Cut to equal size where needed. Place the cleaned ostrich shank meat into a bowl.
3.) In a small, high-powered blender, add a handful of garlic and a splash of water. Blitz until pureed. Add your measured garlic puree into your mixing bowl. Refrigerate the remainder of the garlic.
4.) Add the rest of your spices and mix well. Make sure all of the ostrich meat is coated in spices. In a small pan, take a few of the smallest ostrich shank meat and cook until done. Taste test and make any necessary adjustments to your spices. Mix your ostrich shank meat again until coated well.
5.) Begin skewering the ostrich shank meat onto your skewers.
6.) Light the grill to medium-high heat. Clean your grates first and close the cover, to allow any remnants to cook off. This should take about five minutes to come to temperature.
7.) Begin placing your skewered ostrich shank meat on the grill. Remember: ostrich meat cooks fast and can dry out. Depending on the size of the ostrich shank tips, be sure to pull them from the grill when they are at about a medium-rare cook. Check after about five minutes.
Grill your favorite vegetables to go with the ostrich. Fragrant saffron rice, couscous, or even roasted potato would pair well with this to make a complete meal.
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