Ingredients with Measurements:
- 1 pound emu meat, cut into 1-inch cubes
- 2 emu apples, peeled and cut into chunks
- 1 red bell pepper, seeded and cut into chunks
- 1 green bell pepper, seeded and cut into chunks
- 1 red onion, cut into chunks
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
- Wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper to make the marinade.
2. In a large bowl, toss emu meat, emu apples, red bell pepper, green bell pepper, and red onion with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.
4. Preheat grill or grill pan to medium-high heat.
5. Thread the marinated emu meat, emu apples, red bell pepper, green bell pepper, and red onion onto the wooden skewers.
6. Grill the kebabs for 8-10 minutes, turning occasionally, until the emu meat is cooked through and the vegetables are charred and tender.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Marinating time: 1-4 hours
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 20g
- Protein: 22g
Substitutions for ingredients:
- Emu meat can be substituted with beef, chicken, or lamb.
- Emu apples can be substituted with regular apples or pears.
- Red and green bell peppers can be substituted with any other color bell peppers.
- Honey can be substituted with maple syrup or agave nectar.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Apple cider vinegar can be substituted with white wine vinegar or balsamic vinegar.
Variations:
- Add cherry tomatoes or mushrooms to the kebabs.
- Use different marinades such as teriyaki or BBQ sauce.
- Serve the kebabs with a side of rice or quinoa.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Cut the emu meat and vegetables into similar-sized pieces to ensure even cooking.
- Don't overcrowd the skewers to allow for even cooking and charring.
Storage instructions:
- Store leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kebabs in the microwave or oven until heated through.
Presentation ideas:
- Serve the kebabs on a platter with a side of dipping sauce.
Garnishes:
- Garnish the kebabs with chopped fresh herbs such as parsley or cilantro.
Pairings:
- Serve the kebabs with a side of roasted vegetables or a salad.
Suggested side dishes:
- Rice pilaf
- Quinoa salad
- Grilled corn on the cob
Troubleshooting advice:
- If the emu meat is tough, marinate it for longer or pound it with a meat mallet to tenderize it.
Food safety advice:
- Make sure the emu meat is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Emu apples are a native Australian fruit that were traditionally used by Indigenous Australians for medicinal purposes.
Flavor profiles:
- The emu meat is lean and flavorful, while the emu apples add a slightly sweet and tart flavor to the kebabs.
Serving suggestions:
- Serve the kebabs as a main course for a summer BBQ or as an appetizer for a party.
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