Instructions: Mix Italian dressing, barbecue sauce and apricot syrup in equal portions in a large bowl. Mixture should be soupy, not thick.

Add cubed ostrich meat to sauce. Chill in refrigerator for two hours.

Cut ears of corn into 1/2 inch bits. Slice potatoes into cubes.

Place cubed ostrich meat, mushrooms, cubed red potatoes and corn bits on skewers. Cook over red hot coals, turning skewers slowly. Baste kebabs with sauce as preferred.

When ostrich meat turns brown, remove from flame. Serve at once.

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