Ostrich fillet kebabs with zucchini tzatziki

• 650 g – 750g Ostrich fillet cut into large even cubes
• ½ red onion peeled and cut into quarter slices
• ½ red pepper cut into even pieces
• ½ green pepper cut into even pieces
• 8 small button mushrooms
• Additional olive oil for basting during cooking
• Lemon wedges to serve

Marinade:

• 3 T olive oil
• 2 t dried mint
• 1 T dried oregano
• 2 cloves garlic crushed
• 2 bay leaves
• ¼ cup red wine vinegar
• salt and pepper
• Juice of a lemon
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Zucchini tzatziki:

• 4 medium zucchini grated
• 1 cup plain yoghurt high fat is better
• 1 garlic clove crushed
• 1 t dried oregano
• 1 t chopped fresh mint
• Juice of ¼ lemon
• Drizzle of olive oil
• Salt & freshly ground black pepper