Char-Grilled Kangaroo Kebabs and Smoked Eggplant Puree – Australian Food Recipes

Recipe ingredients and directions:

Yield: 4 servings

600 g Kangaroo fillet, trimmed

-and cubed

2 ts Coriander seeds, roasted

-and ground

1 ts Black pepper, freshly ground

2 md Eggplants

1 ts Garlic cloves, minced

25 ML lemon juice

1 tb Tahini

1/2 ts Sea salt

50 g Yoghurt, plain

2 ts Parsley leaves, chopped.

Roll the cubes of kangaroo meat in the ground coriander seed and black

pepper, coating lightly. Skewer meat and put on an oiled tray until

ready to cook. Grill the eggplants until skins are black and

blistered. Cool slightly and skin them while still warm. Squeeze out

the bitter juices. Mash the flesh with a large fork gradually adding

the garlic, lemon juice, tahini, sea salt, parsley and yoghurt.

Grill the kebabs under (or over) high heat, brushing with oil to keep

moist being careful not to toughen the meat. Spoon the eggplant

puree onto the plates. Remove skewers and pile the meat cubes onto

the puree. Serve immediately.

Makes 4 servings.

Category: Australian Recipes