45 ml (3 tbsp) olive oil
100 ml chilli sauce
124 ml (1/2 cup) roasted cherry tomatoes
15 ml (1 tbsp) crushed black pepper
500 g ostrich fillet, cubed
2 onions, quartered
3 green peppers, quartered
250 ml (1 cup) Spekko Long Grain Parboiled Rice
625 ml (2 ½ cups) water
salt and pepper to taste
pinch of salt
1.Mix oil, chili sauce, roasted tomatoes and crushed black pepper.
2.Thread ostrich, onions and peppers onto skewers. Season with salt and pepper. Baste with chilli sauce. Grill kebabs over medium heat for about 10 minutes, turning occasionally.
3.In a medium saucepan, add rice, water and salt. Bring to boil for about 20 minutes until rice is cooked and water is absorbed. Serve rice with kebabs and remainder of the sauce.