Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 6 to 8 pounds ostrich leg meat, cut into 1 inch cubes
- 1 red bell pepper, cut into 1 inch pieces
- 1 green bell pepper, cut into 1 inch pieces
- 1 large yellow onion, cut into 1 inch pieces
- 2 cups red wine
- 1 cup olive oil
- 1 onion, sliced
- 5 cloves garlic, minced
- 4 bay leaves
- 2 tablespoons Worcestershire sauce
- 1 tablespoon parsley
- 1 tablespoon rosemary
- 2 teaspoons pepper
- 1 teaspoon thyme
- 1 teaspoon Tabasco
Preparation:
Combine red wine, olive oil, sliced onion, garlic, bay leaves, Worcestershire sauce, parsley, rosemary, pepper, thyme and Tabasco in a large glass, shallow baking dish. Thread ostrich cubes, bell peppers and yellow onion onto skewers, intermixing the pieces as you go. Place in baking dish with marinade and turn to coat evenly. Cover and refrigerate for up to 24 hours. The longer you marinate the more the marinade will flavor the meat.Preheat grill. Remove skewers from marinade and place on hot grill. Discard marinade. Grill for about 2 minutes on each of the four side, or until done. They will be ready to remove from the grill when the juices from the meat runs clear. Remove and serve.
