284. OSTRICH, BACON and APRICOT KEBABS

Marinade:
1 bottle red wine
300 ml vinegar
400 grams chutney
750 grams onion, sliced and sautéed
1 tablespoon ginger
5 tablespoons brown sugar
1/8 teaspooon red pepper
1-1/2 tablespoon curry powder
2 tablespoons turmeric
4 lemon leaves or 1 tablespoon lemon juice
1/2 cup oil
1 tablespoon whole peppercorns

Kebabs:
2-1/2 kg tender ostrich meat, cut into cubes
500 grams bacon, cut into cubes
Salt
750 grams dried apricots
1 cup sugar
2 cups warm water
2 tablespoons grated lemon rind

Mix ingredients and place in non metallic bowl. Salt meat and bacon lightly and marinate for 3 days, stirring occasionally.

Marinate dried apricots in a mixture of 1 cup of sugar, 2 cups of warm water and 2 Tbsp. grated lemon rind for about 12 hours. Skewer, alternating with meat, bacon and apricots. BBQ kebabs over low heat and baste with remaining marinade.


courtesy of: Touch of Africa, Pieter & Dawn Willemse, Highway 10 / PO Box 851, Dauphin, MB R7N 2T3, 204-638-0085