Ostrich and Vegetable Sosaties

Ingredients

• 2 1/4 lbs ostrich fillets
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large yellow bell pepper
• 1 corn on the cob
• 4 small zucchini
• 4 small pattypan squash

For the Meat and Vegetable Marinades

• 1 ounce fresh coriander
• 2 teaspoons salt (to taste)
• 300 ml olive oil
• 12 large garlic cloves
• 225 g apricot jam
• 2 teaspoons ground cumin
• 90 ml south african wine (pinotage or other fruity red wine)
• 150 ml lemon juice, in flat metal skewers

Directions

1. 1

   Put half the coriander for the marinade, salt, oil and garlic into a food processor with all the jam, cumin and red wine and blend until smooth.

2. 2

   Cut the ostrich fillet into 4cm/1½in cubes. Place them into a non-metalic bowl and stir in the jam-flavoured marinade.

3. 3

   Place the remaining coriander, salt, oil and garlic into a clean food processor with the lemon juice and blend until smooth.

4. 4

   Halve all the peppers, remove the seeds and cut them into rough 2.5cm/1in cubes. Cut the ear of sweetcorn across into 2.5cm/1in thick slices and cut the patty pan squash into similar sized pieces.

5. 5

   Place all the vegetables into another bowl and stir in the second marinate. Cover both bowls and leave to marinate in the fridge overnight.

6. 6

   The next day, thread the meat and the vegetables alternately on to the skewers and barbecue over medium-hot coals for 10-12 minutes, turning now and then and basting with the leftover meat marinade.