Honey Glazed Ostrich Shish-Kebabs

Marinade:

1/5 bottle of red wine

1 cup olive oil

1 onion, thinly sliced

1 tbsp. parsley

1 tbsp. rosemary

2 tsp. white pepper

1 tsp. thyme

1 tsp. black pepper

2 tbsp. Worcestershire sauce

1-2 tsp. Tabasco® sauce

4-5 cloves of garlic, crushed

3-4 bay leaves

 

Ostrich Meat:

6-8 lbs, inside leg and outside leg cuts, trimmed, cut into ½ inch about cubes.

 

Vegetables:

Tomatoes, onions and green peppers, cut into ½ inch pieces

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.

Courtesy of Ed and Paula Hotard