Kabab-e Shotormorgh (کباب شترمرغ) — Persian Grilled Ostrich Kebabs with Tomato–Olive Salsa

• 700 gOstrich steak, trimmed and cut into 3 cm cubes (Choose tender loin or fillet; remove silver skin)
• 12 gGarlic, finely grated (About 3 large cloves)
• 45 mlFresh lemon juice (About 3 tablespoons)
• 60 mlOlive oil (About 1/4 cup, plus extra for grilling if needed)
• 10 gFresh red chili, finely minced (Seeded for less heat)
• 6 gGround cumin (About 2 teaspoons)
• 4 gGround coriander seeds (About 2 teaspoons)
• 2 leafBay leaves (Torn once to release aroma)
• 10 gFine sea salt (About 1 3/4 teaspoons, divided)
• 2 gFreshly ground black pepper (About 1 teaspoon, divided)
• 250 gAssorted small bell peppers (Mini peppers; halved and seeded if large)
• 150 gRed onion, cut into 3 cm chunks (For threading between meat pieces)
• 300 gRipe tomatoes, seeded and diced (About 2 medium; remove watery seeds for a cleaner salsa)
• 80 gPitted green olives, finely chopped (Briny, firm olives work best)
• 30 mlExtra-virgin olive oil (About 2 tablespoons)
• 15 gFresh parsley, finely chopped (About 1/2 cup loosely packed)

Instructions

1. 1

   Make the marinade: in a nonreactive bowl, whisk 60 ml olive oil with 45 ml lemon juice, grated garlic, minced red chili, ground cumin, ground coriander, 6 g salt, and 1 g black pepper until glossy. Tear the bay leaves and stir in to perfume the mixture evenly.

2. 2

   Marinate the ostrich: add the 3 cm ostrich cubes and toss until every surface is coated. Cover and refrigerate 60 minutes (up to 4 hours). Because ostrich is very lean, avoid overnight marination; the acid can tighten the fibers and reduce juiciness.

3. 3

   Prepare the salsa while the meat marinates: combine diced tomatoes, chopped green olives, parsley, 30 ml extra-virgin olive oil, and 15 ml lemon juice. Season with the remaining 4 g salt and 1 g black pepper. Rest 20 minutes at room temperature so the flavors meld.

4. 4

   Skewer and preheat: soak wooden skewers in water for 30 minutes (skip for metal). Preheat a charcoal grill to medium-high or a gas grill to 230°C, then clean and oil the grates. Thread ostrich, mini bell peppers, and red onion chunks, leaving small gaps for even heat.

5. 5

   Grill the kebabs: place skewers over direct heat and grill 8–12 minutes total, turning every 2 minutes for even browning. Target an internal temperature of 60–63°C for medium-rare to medium; do not exceed 68°C or the meat can become dry and livery.

6. 6

   Rest and serve: transfer kebabs to a warm platter and rest 5 minutes to redistribute juices. Spoon the tomato–olive salsa over or alongside the skewers. Serve immediately while the peppers are lightly blistered and the ostrich remains tender and rosy.