Souvlaki me Kreas Strouthokamilou

Combine the strained yoghurt, oil, honey, mashed garlic clove, fresh mint, cinnamon, and pepper in a bowl to create the marinade.

Add the ostrich meat cubes to the marinade and stir well to coat all pieces evenly. Cover and refrigerate for at least 30 minutes to allow flavors to infuse.

Thread the marinated ostrich meat cubes onto skewers, alternating with bay leaves between the meat pieces.

Preheat a grill or grill pan to medium-high heat until it is hot and ready for cooking.

Place the loaded skewers on the hot grill and cook for 12-15 minutes, turning every 3-4 minutes to ensure even cooking and charring on all sides.

Check that the meat is cooked through—it should be firm to the touch with no pink inside and reach an internal temperature of 160°C (71°C).

Remove the skewers from the grill and let rest for 2 minutes before serving, allowing the juices to settle.