Char-Grilled Kangaroo Kebabs & Smoked Eggplan Recipe

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Char-Grilled Kangaroo Kebabs & Smoked Eggplan Ingredients

600 g kangaroo fillet, trimmed and cubed
2 tsp coriander seeds, roasted and ground
1 tsp black pepper, freshly ground
2 medium 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 Eggplan

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Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Char-Grilled Kangaroo Kebabs & Smoked Eggplan

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Char-Grilled Kangaroo Kebabs & Smoked Eggplan 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.

Makes 4 servings.

Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.

Posted by Stephen Ceideberg; June 4 1993.

Serves: 4

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

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