Ostrich fillet kebabs with zucchini tzatziki

• 650 g ostrich fillet cut into large even cubes, 750g
• ½ red onion peeled and cut into quarter slices
• ½ red bell pepper cut into even pieces
• ½ green bell pepper cut into even pieces
• 8 button mushroom small
• olive oil additional, for basting during cooking
• lemon wedges to serve

Marinade:

• 3 T olive oil
• 2 t dried mint
• 1 T oregano dried
• 2 cloves garlic crushed
• 2 bay leaf
• ¼ cup red wine vinegar
• salt
• black pepper
• lemon juice of a

Zucchini tzatziki:

• 4 zucchini grated, medium
• 1 cup PLAIN yogurt high fat is better
• 1 garlic crushed, clove
• 1 t oregano dried
• 1 t mint chopped, fresh
• lemon juice of ¼ lemon
• olive oil drizzle of
• salt freshly ground
• black pepper freshly ground