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    Kangaroo: Char Grilled Kangaroo Kebabs


    Source of Recipe


    Chris Manfield from the Paragon Cafe

    List of Ingredients




    1 1/3 lb Kangaroo fillet, trimmed and cubed
    2 ts Coriander seeds, roasted and ground
    1 t Black pepper, freshly ground
    2 Medium-sized eggplants
    1 t Garlic cloves, minced
    25 ml Lemon juice
    1 tb Tahini
    1/2 ts Sea salt
    50 g Yoghurt, plain
    2 ts Parsley leaves, chopped.

    Recipe



    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. Serves 6

 

 

 


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