Char-grilled Kangaroo Kebabs with Smoked Aubergine Purée RecipeOrigin: Australia Period: Traditional |
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Kangaroo makes a very robust, low fat mat with a strong taste and a fine texture. Many speciality butchers will offer kangaroo these days and for anyone who likes game it makes an excellent addition to the dining table. Ingredients:
550g kangaroo fillet, cubed 
Char-grilled Kangaroo Kebabs with Smoked Aubergine Purée Preparation:Method:Toss the kangaroo meat with the coriander seeds and black pepper to coat evenly. Allow to marinate for 20 minutes then thread onto wooden skewers that have been soaked in water and set aside on an oiled tray until ready to cook. In the meantime grill (broil) the aubergines until the skins become crisp and begin to split. Set aside to cool until they can be handled then peel. Mash the flesh with a fork before stirring-in the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Transfer to a bowl and chill. Either barbecue or grill the kebabs under high heat, brushing frequently with oil, for about 16 to 25 minutes (do not over cook or the meat will become tough), turning frequently. Spoon the aubergine purée onto plates and garnish with paprika. Strip the kangaroo meat from the skewers and arrange over the purée. Serve with rice. |
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