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Meat RecipesOstrich & Emu >  Emu, Waller Kabobs


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Serves 8 to 10.
Emu meat is available either vacuum packed or fresh.  It may be mail-ordered from individual producers or can be found at retail in specialty food stores, health food stores and retail establishments around the country. 
For additional information about emu meat and where it can be found, contact the American Emu Association at 541-332-0675 or check out their web site at

Waller Kabobs


    • 2 lb. emu fan filets
    • 2 med Onions
    • 3 green bell peppers
    • 2 red bell peppers
    • 2 Italian zucchini
    • 1 pint Italian dressing
    • 1 Tbsp. coarse ground pepper


Cut the filets into approximately 1¾ to 1  inch cubes, place cubes in a bowl and add Italian dressing covering the cubes.

Marinate in refrigerator for about 2 hours.

Cut the onion and bell peppers into slices to match the cubed filet.

Slice the zucchini into about 3/8 to ½ inch thick slices.

Remove the cubed filets and sprinkle with the coarse ground pepper.

Slide the filets and vegetable onto skewers alternating the pieces into slices for color variation.

Place over grill, marinating with fresh Italian dressing to keep the meat moist.

Rotate the kabobs until the vegetables are done.

Remove from grill and serve.

Recipe courtesy of the American Emu Association


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