Ostrich Kebabs with Chimichurri Sauce | RICARDO

Ingredients

• 1/4 cup (60 ml) water
• 1 clove garlic
• 1/2 cup (125 ml) fresh Italian parsley
• 1/2 cup (125 ml) fresh mint
• 1/4 cup (60 ml) fresh cilantro
• 2 teaspoons (10 ml) dried oregano
• 1 teaspoon (5 ml) dried thyme
• 1/2 teaspoon (2.5 ml) black peppercorns, crushed
• 2 teaspoons (10 ml) brown sugar
• 1/8 teaspoon (0.5 ml) red pepper flakes
• 2 tablespoons (30 ml) white wine vinegar
• 1/2 cup (125 ml) olive oil
• Salt and pepper
• 4 ostrich steaks, 6 oz (175 g) each, cut into strips or cubes
• 8 wooden skewers, soaked in water for 30 minutes
• 2 tablespoons (30 ml) olive oil