Spicy BBQ Ostrich Fillets with Tzatziki


Ostrich meat is delicious and naturally low in fat. It takes no time to cook and goes perfectly with homemade tzatziki. I made a spicy rub for the meat and basted it with BBQ sauce right at the end, it was magnificent. I served the fillets with a radish and feta salad and roast sweet potatoes ❤


500 g free range ostrich fillets (usually 5 in a pack)
2 large sweet potatoes
Olive oil
Sea salt
Good quality BBQ sauce (I use the Wellington’s one)
Fresh Parsley

For the spicy rub:

1 tbsp Demerara sugar
½  tbsp dried cumin
½  tbsp dried coriander
½  tbsp dried cardamom
½  tbsp dried turmeric
½  tbsp smoked paprika
½  tbsp dried oregano
½  tbsp ground ginger
½  tbsp sea salt

For the Tzatziki:

1 cup plain yogurt
1/2 a cucumber grated
1 green chilli, chopped
1 small garlic clove, crushed
1 small handful parsley, chopped
1 small handful mint, chopped
Large pinch of sea salt

For the salad:

1/2 a packet mixed lettuce
1 packet mixed radishes, sliced
100 g feta, roughly chopped
15 green olives stuffed with pimentos
1/2 a punnet baby tomatoes, halved
2 tbsp dried onion flakes
The other half of the cucumber, sliced
Good quality balsamic vinegar and extra virgin olive oil

Serves 4-5
Preparation 10 minutes
Cooking time 1 hour

Preheat the oven to 220°C. 

Wash and poke holes into the sweet potatoes and parcook them in the microwave until tender. Cover in olive oil and sea salt and bake for an hour. 

In a pestle and mortar bash up the spices for the rub. Layout kitchen towel, place the fillets on top and pat dry, getting rid of any excess liquid. Cover the fillets in the rub, cover and set aside.

Assemble the salad, leaving the dried onion for last.


For the Tzatziki:

In a bowl mix together the yogurt, crushed garlic, chopped chilli and chopped herbs. Grate the cucumber and then using your hands squeeze out the excess water, place in the bowl with a large pinch of sea salt. Mix and set aside.


When your potatoes have about 10 minutes left, turn your gas braai on or place a griddle pan on high heat. I braai’d my steaks at 220°C. 

Pour your BBQ sauce into a bowl and take to the braai with a basting brush.

Cooking times per fillet:

Rare: 2 minutes on each side
Medium-rare: 3.5 minutes on each side
Medium-well: 5 minutes on each (not recommended)

I cooked mine rare, baste with BBQ sauce when there is 1 minute left of cooking. Once cooked, rest for 2 minutes, then sprinkle over parsley and squeeze over fresh lime.



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