Yields 4 Portions
600 grams cubed Kangaroo fillets
2 teaspoons ground Coriander seeds
1 teaspoon Black pepper
2 medium Eggplants
1 cloves minced Garlic
25 milliliters Lemon juice
1 tablespoon Tahini paste
1/2 teaspoon Sea salt
50 grams plain Yoghurt
2 teaspoons chopped Parsley
Level of Difficulty:
BBQ / Grill
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Roll the cubes of kangaroo meat in the ground coriander seed and 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 paste, sea salt, parsley and yoghurt.
Grill the kebabs 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.
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