Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ostrich | not in our table | 0 |
| Meat | not in our table | 0 |
| Tea | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 800 gr boneless ostrich meat, cut in cubes
- 125 gr strained yoghurt
- 2 spoons oil
- 2 tea spoons fresh mint
- 2 spoons honey
- 1 garlic clove, mashed
- cinnamon
- 8 bay leaves
- Pepper
- =
Directions
Mix in a bowl the yoghurt, oil, mint, garlic. Add salt and pepper and after mixing well add the cubes of ostrich meat. Cover the bowl and place it in the fridge for an hour. After an hour remove the marinated meat from the fridge and thread it on skewers together with the bay leaves. Bake in preheated oven for 10 minutes in 180 C. Baste them regularly with the mix that you used for marinating the meat. Serve hot with rice. You can use the yoghurt mix as a sauce for the rice.