Char-Grilled Kangaroo Kebabs & Smoked Eggpl Recipe

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Char-Grilled Kangaroo Kebabs & Smoked Eggpl Ingredients

600 g kangaroo fillet, trimmed and cubed
2 tsp coriander seeds, roasted and ground
1 tsp black pepper, freshly ground
2 medium-sized eggplants
1 tsp garlic cloves, minced
25 ml lemon juice
1 tbsp tahini
1/2 tsp sea salt
50 g yoghurt, plain
2 tsp parsley leaves, chopped.

A Recipe for
Char-Grilled Kangaroo Kebabs & Smoked Eggpl

Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.
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We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs.
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This Char-Grilled Kangaroo Kebabs & Smoked Eggpl recipe is one of many in our Meat Category.

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

This Recipe for Char-Grilled Kangaroo Kebabs & Smoked Eggpl is one of thousands in the Recipes-to-go Meat Cookbook.

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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This is a recipe for Char-Grilled Kangaroo Kebabs & Smoked Eggpl from the recipe cookbook of Recipes-to-go (Meat)

Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.
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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

Char-Grilled Kangaroo Kebabs & Smoked Eggpl

My mother's menu consisted of two choices: Take it or leave it.
Buddy Hackett

Char-Grilled Kangaroo Kebabs & Smoked Eggpl Directions

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.

Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From
an article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.
Courtesy, Mark Herron.

Serves: 6

Char-Grilled Kangaroo Kebabs & Smoked Eggpl Recipe brought to you by Recipes To-Go

Char-Grilled Kangaroo Kebabs & Smoked Eggpl Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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