Ostrich Kebabs with Honey and Garlic

Ostrich Kebabs with Honey and Garlic
  • 4 servings
  • 0:05 Preparation
  • 0:30 Cooking
  • 0:35 Total Time


Add all
  • sauce:

  • 2 Tbsp.
    (30 mL)

    unpasteurized honey

  • 1/3 cup
    (80 mL)

    pure unsweetened orange juice

  • 1 tsp.
    (5 mL)

    Tamari sauce

  • 2 tsp.
    (10 mL)

    chopped garlic

  • 1/2 tsp.
    (2 mL)

    chopped fresh ginger

  • 1 tsp.
    (5 mL)

    corn starch

  • 1 tsp.
    (5 mL)

    chopped italian (flat leaf) parsley

  • sea salt to taste

  • freshly ground pepper to taste

  • 1

    medium onion, chopped

  • 4

    ostrich brochettes


Preheat the oven to 400°F / 205°C.

In a small pot, mix the 5 sauce ingredients.

Simmer for 5 minutes.

Dilute the cornstarch with a few drops of cold water. Add to the sauce while stirring.

Add the parsley and season to taste. Set aside.

Line the bottom of a small roasting pan with the onions.

Baste the brochettes with the sauce, place on top of the onions and bake in the oven for 20 minutes.

Turn the brochettes every 5 minutes, basting with sauce each time.

Preheat the oven to broil, glaze the brochettes for 1 to 2 minutes and serve at once.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007